Creamy Vegan Italian Pasta Salad

This flavorful creamy vegan Italian pasta salad is a great easy lunch or dinner idea. It’s also meal prep friendly, as it can keep in the fridge for up to one week!

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Creamy Vegan Italian Pasta Salad

Creamy Vegan Italian Pasta Salad


Ingredients

Scale
  • 1 lb of your favorite vegan pasta
  • 1 cup unsalted cashews
  • 12 ounces roasted red peppers (drained)
  • juice from ½ lemon
  • 2 cloves garlic
  • 2 tsp dried basil or oregano
  • 1 ½ + 1 tsp Kosher salt
  • 1 pint cherry tomatoes
  • chopped red bell pepper
  • chopped red onion
  • 12 oz kalamata olives
  • 12 oz artichoke hearts

Instructions

  1. Boil 1 lb of your favorite vegan pasta to al dente according to package directions. Drain & rinse with cold water.
  2. Place 1 cup unsalted cashews, 12 ounces roasted red peppers (drained), juice from ½ lemon, 2 cloves garlic, 2 tsp dried basil or oregano, & 1 ½ tsp Kosher salt in a high speed blender. Blend until smooth & creamy, 1-2 minutes.
  3. Add the pasta to a large mixing bowl with 1 pint cherry tomatoes (halved or quartered), chopped red bell pepper, chopped red onion, 12 oz kalamata olives (drained & halved), & 12 oz artichoke hearts. Season with 1 teaspoon Kosher salt. Pour the creamy roasted red pepper dressing over top. Toss to combine.
  4. Serve chilled or at room temperature. Will keep in the fridge for up to 1 week.
  5. Devour!

Notes

Find more of Jess’ recipes at Plays Well with Butter.

Creamy Vegan Italian Pasta Salad

If you loved this creamy vegan Italian pasta salad, you might also like…

Vegan Chickpea & Pasta Salad

Vegan Thai Noodle Salad with Peanut Sauce

Buffalo Cauliflower Pasta Salad

Or click here for more delicious vegan pasta recipes!

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