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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.