Description
Looking for a vibrant, plant-based dish that’s bursting with bold Cajun flavors? Look no further than this irresistible Vegan Cajun Pasta Salad!
Ingredients
Scale
Salad Ingredients:
- ½ red bell pepper, small dice
- ½ green bell pepper, small dice
- 4 to 5 green onions, sliced (+/-)
Cajun Dressing Ingredients:
- ½ cup [raw] cashews *
- ½ cup water
- 1 Tablespoon lemon juice
- 3 Tablespoons distilled white vinegar
- 1 teaspoon pure maple syrup (+/-) *
- ½ teaspoon hot sauce (+/-) *
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (+/-) *
- ½ teaspoon sweet paprika (+/-) *
- ¾ teaspoon regular chili powder (+/-) *
- ½ teaspoon dried ground mustard powder (+/-)
- Pinch to 1 teaspoon sea salt (+/-) *
Other Ingredients:
- 1 teaspoon dried oregano
- ¼ teaspoon dried crushed thyme leaves *
- 4 cups cooked mini farfalle pasta (shy 8 oz. dry)
Instructions
- Place the cashews in a small bowl, pour boiling water over top and soak for 15 to 20 minutes, then drain (discard water) and set aside.
- Cook the pasta according to package directions, rinse well with cool tap water until cold, shake off excess water, set aside to drain.
- Place all the Cajun Dressing Ingredients (including the soaked and drained cashews) into a high-speed blender until smooth and emulsified, set aside. Then pulse in the oregano and dried crushed thyme leaves, just enough to gently mix in; do not blitz the dried herbs.
- Place all the Salad Ingredients and cooked pasta into a large bowl, mix well to combine, then pour the Cajun Dressing over top, mix well. Serve and enjoy! Refrigerate leftovers.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 4 to 6 (makes 6 cups)