Vegan Caesar Pasta Salad
This vegan Caesar pasta salad combines creamy cashew dressing with crunchy kale, roasted veggies, and tender farfalle pasta for a flavor-packed, protein-rich meal perfect for any gathering.
Equipment
- 1 Mixing bowl Large
- 1 Blender High speed
- 1 Baking sheet
Ingredients
Main ingredients
- 3 cups kale washed, stemmed and chopped small
- 16 oz farfalle pasta
- 4 baby bell peppers sliced
- 2 heads broccoli cut in florets
- 15 oz cannellini beans canned, drained well
- 1 tablespoon extra virgin olive oil for roasting veggies
- 1 pinch salt plus another pinch for dressing
- 2 cups red cabbage shredded
- ½ cup raw cashews
- ½ cup water for blending dressing
- 1 teaspoon Dijon mustard
- ½ teaspoon white miso
- 1 lemon juiced
- 1 clove garlic peeled
- 2 tablespoon hemp hearts
- 3 grinds fresh black pepper
Instructions
Instructions
- Preheat oven to 400°F. Toss broccoli florets and baby bell peppers with olive oil and a pinch of salt. Spread on baking sheet.
- Roast veggies for 20-25 minutes until tender and slightly charred. Set aside to cool.
- Cook farfalle pasta until just tender, following package instructions. Drain and rinse with cold water to cool down.
- Blend raw cashews, water, lemon juice, Dijon mustard, white miso, garlic, salt, pepper, and hemp hearts until smooth and creamy.
- In a large bowl, combine cooled pasta, roasted veggies, chopped kale, shredded red cabbage, and drained cannellini beans.
- Pour cashew dressing over the salad and toss to coat everything evenly. Adjust seasoning if needed.
- Chill in the fridge for at least 10 minutes before serving to let flavors meld.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For extra creaminess the next day, stir in a bit of olive oil or water.