Easy Vegan Pasta Salad

A delicious, easy vegan pasta salad.

Scale

For the dressing:

1 cup raw unsalted cashews

Zest and juice of a lemon

1 jalapeno, halved and deseeded

Pinch of freshly ground black pepper

1 small clove of garlic, grated

1 tablespoon Date Syrup

2–3 sprigs of cilantro – optional

For the salad

1 package of your favorite pasta

1 English cucumber or 3–4 Kirby cucumbers, diced

1 cup cherry tomatoes, halved or quartered depending on their size

1 orange bell pepper, diced

1 yellow bell pepper, diced

1/2 cup fresh herbs of your choosing, dill, basil, parsley, cilantro, finely chopped

1/3 cup black or green or a combination of pitted olives, halved

1 cup frozen edamame – thawed

1 /2 cup frozen corn – thawed

1/4 – 1/3 cup red onion, diced

1, 15 oz can chickpeas or cannellini beans, drained and rinsed

Place the cashews in a bowl, pour over boiling water until covered. Set aside.
Cook the pasta according to the package directions.
Chop the vegetables and place in a large bowl, add the herbs and the beans if using.
To make the dressing, drain and rinse the cashews, place in a high-speed blender with the halved and deseeded jalapeno pepper, zest, and juice of a lemon, date syrup, grated garlic, a pinch of pepper, and cilantro if using. Add 3/4 cup of water and blitz until smooth. Add another 1/4 cup of water if the dressing is too thick. Taste and add more pepper, lemon juice, or date syrup if necessary.
Add the cooked pasta to the bowl and stir well. Pour in some of the dressing, combine and add more dressing if necessary.
Taste, add more lemon juice, black pepper, and a sprinkling of fresh herbs.
Place in a pretty bowl and serve!

Find it online: https://thewellfedyogi.com/easy-vegan-pasta-salad/