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Colorful vegan pasta salad with fresh vegetables and herbs in a bowl

The Ultimate Vegan Crack Pasta Salad

A nutrient-rich, creamy pasta salad that combines plant-based protein with fresh vegetables, perfect for meal prep or as a comforting side dish.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Plant-based, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Dressing Ingredients
  • ½ cup raw cashews, soaked Base of the creamy dressing
  • 1 tablespoon unsweetened plain plant milk Thins the dressing without added sugar
  • 1 tablespoon lemon juice Bright acidity for balance
  • 2 tablespoons water To achieve desired dressing texture
  • ¼ cup distilled white vinegar Adds tang and ensures shelf stability
  • ¼ teaspoon reduced-sodium tamari Umami and low-sodium soy alternative
  • 2 teaspoons white miso Provides deep savory flavor and probiotics
  • 1 teaspoon organic maple syrup Adds a touch of natural sweetness
  • 1 tablespoon nutritional yeast Cheesy, B-vitamin boost
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon dried minced onions Adds texture without moisture
  • ¼ teaspoon dried ground mustard powder Acts as an emulsifier
  • ¼ teaspoon smoked paprika Adds smoky warmth
  • 1 teaspoon dried parsley
  • 2 teaspoons freeze-dried chives Provides fresh, onion-like flavor
  • ¾ teaspoon sea salt Adjust to taste
  • 1/8 teaspoon black pepper
Pasta and Veggies
  • 2 cups frozen baby peas, thawed Contains fiber, vitamin K, and protein
  • 10 to 12 oz. fusilli pasta, cooked and cooled Use whole grain or legume pasta for more protein
  • ¾ cup red onion, fine dice Adds sharpness and color
Optional Add-ons
  • 1 cup chopped bell peppers Adds vitamin C, crunch, and color
  • 1 cup cherry tomatoes Juicy sweetness and lycopene
  • 1 cup cucumbers Adds light crunch and hydration
  • 1/2 cup olives or capers For salty contrast
  • ½ cup cooked edamame or chickpeas For added protein

Method
 

Preparation
  1. Soak the cashews in boiling water for 20 minutes, or simmer for 10 minutes if short on time, then drain.
  2. In a high-speed blender, combine the soaked cashews, plant milk, lemon juice, water, vinegar, tamari, miso, maple syrup, nutritional yeast, onion powder, garlic powder, dried minced onions, mustard powder, smoked paprika, parsley, chives, sea salt, and black pepper. Blend until smooth, adjusting water for desired consistency.
Cooking Pasta
  1. Bring salted water to a boil and cook fusilli according to package instructions until al dente. Drain and rinse under cold water to cool.
Combine Salad
  1. In a large mixing bowl, add the cooled fusilli, thawed peas, and diced red onion. Pour dressing over and toss gently until everything is coated.
  2. Chill for at least one hour before serving to allow flavors to meld.
Serving
  1. Garnish with freshly chopped chives and optional add-ons. Adjust dressing with a splash of plant milk or water if too thick.

Notes

The salad can be made a day ahead for enhanced flavors. Keep juicy add-ins separate until just before serving to maintain texture. This dish is versatile and pairs well with greens or grilled proteins.