fbpx

Vegan Caesar Pasta Salad

Vegan Caesar Pasta Salad
Share on twitter
Share on facebook
Share on pinterest
Share on email

Vegan Caesar Pasta Salad

Created by Simply Quinoa for the 2015 Blogger Ambassador Program This is a delicious Vegan Caesar Pasta Salad made with Ancient Harvest pasta.

Prep Time: 10
Total Time: 140

Ingredients

Pasta

  • 1 box Ancient Harvest Protein Red Lentil Pasta
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 head romaine, finely chopped
  • 2 tablespoons capers, minced
  • 1 tablespoon caper water or juice (the liquid from the jar)
  • Zest of 1 lemon
  • Salt + pepper to taste

Creamy Vegan Caesar Dressing

  • ½ cup raw cashews
  • 1 ½ cups water
  • 1 tablespoon tamari (or miso paste)
  • 1 garlic clove
  • ½ a medium white onion
  • 1 tablespoon Italian seasoning
  • juice of 1 lemon
  • ¾ cups water (or veggie broth for additional flavor)

 

Directions

Pasta

  1. Bring a large pot of water to boil. Add pasta and cook according to package instructions (mine were perfect at 7 minutes).
  2. Drain and rinse quickly under cold water. Set aside until completely cooled.
  3. While the pasta is cooling, prepare the dressing. Add all ingredients to a high-powered blender and blend on high until smooth and creamy.
  4. Once pasta is cooled, add chickpeas, tomatoes, romaine, capers, caper water, lemon zest and ½ cup dressing. Toss to until salad is evenly coated. Taste and season with salt and pepper. Add a dash of red pepper flakes if you want a little heat.
  5. Store in the fridge until ready to serve. This is best served cold, so allowing it to cool for an hour or two is recommended!

Creamy Vegan Caesar Dressing

  1. Add the cashews to a bowl and cover with boiling water. Allow to sit for 15 minutes. Drain the cashews and add them, along with the rest of the ingredients, into a blender. Blend on high until smooth.
Servings: 3-4