Vegan Pasta Salad with Creamy Lemon Dressing
by: claire cary
This vegan pasta salad with creamy lemon dressing is the perfect addition to your summer barbecue or picnic! It's easy to make, full of fresh flavor and completely customizable.
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6
Ingredients
Pasta/Veggies
- 12 ounces uncooked pasta I used gluten free
- 1 can white beans drained and rinsed
- 1 cup chopped grape tomatoes I used yellow
- 1 cup diced cucumber
- 1 cup peas defrosted
- 1 yellow bell pepper or any color!
- 4 green onion stalks
- ¼ cup chopped fresh herbs I like basil, cilantro or parsley
Dressing
- ⅔ cup hemp hearts
- ⅔ cup unsweetened and unflavored non-dairy milk I used almond
- Juice from 2 lemons about 1/4 cup juice
- 2-3 cloves garlic
- 1 tsp sea salt
- ¼ - ½ tsp black
- Optional: 1 tbsp dijon mustard makes it taste more like caesar!
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- Dice/chop all of the veggies.
- Defrost your peas in the microwave (takes about a minute) or steam on the stove for a few minutes.
- Prepare the dressing by adding all ingredients into a blender and process until completely smooth, about 30 seconds. Taste and add more salt, pepper or lemon if desired.
- Drain and rinse the pasta and beans and add to a large bowl.
- Add in the veggies and dressing. I usually add half the dressing, toss, then add more as needed. If you're using gluten free pasta like I did, I find it absorbs the dressing a bit more as it sits, so I'll wait to add the rest of the dressing until ready to serve!
- Mix until everything is well incorporated, then toss in the fresh herbs.
- Top with red pepper flakes and additional chopped scallions. Enjoy!
Notes
You can add virtually any vegetables you want into this dish. Tomatoes, shredded carrots, edamame, radishes-anything goes! I wanted to keep it green, but feel free to play around.
If you're planning on preparing this ahead of time, I recommend adding half of the dressing and mixing it all up so the flavors can blend together, then add the other half when you're ready to serve.
Serving: 1bowl / Calories: 307kcal / Carbohydrates: 45g / Protein: 14.1g / Fat: 8g / Fiber: 10.2g / Sugar: 2.8g
