- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2 cups
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Jackfruit is a fun addition to this potluck-worthy salad, deftly soaking up the creamy, lemon-infused cashew dressing. (The oil-free dressing gets added heft from steamed and blended potatoes.) This toothsome pasta salad is easy to adapt and can be served warm or cold as a side or main meal. Red and yellow cherry tomatoes, matchstick-cut carrots, and tangy scallions add veggie goodness, and chickpeas lend extra oomph. Shell pasta is an excellent option as the shape catches the dressing, but penne, macaroni, or another shape would also work. Sweety drop peppers (aka Biquinho) are nickel-size peppers with a subtle heat. If you can’t find them, use peppadew peppers, leave them out, or substitute homemade pickles.
Tips
Add more milk: If the pasta absorbs the dressing while refrigerated, add a splash of plant milk to make it creamy again.
Gluten-free: This salad can be made gluten-free if you use gluten-free pasta.
For more inspiration, check out these tasty ideas:
- Plum Pasta Salad with Roasted Garlic Vinaigrette
- Fajita Pasta Salad
- Veggie Potluck Pasta Salad
- Potato and Artichoke Heart Pasta Salad
By Ellen Boeke,
Ingredients
- 5 oz. Yukon gold potatoes, peeled and chopped (1 cup)
- ⅓ cup raw cashews
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1 tablespoon yellow mustard
- 2 teaspoons nutritional yeast
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- Sea salt and freshly ground black pepper, to taste
- 8 oz. dry whole wheat shell pasta
- 3 cups red and yellow grape tomatoes, halved
- 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
- 1 15-oz. can green jackfruit, rinsed, drained, and chopped
- ⅔ cup matchstick-cut carrots
- ½ cup sliced celery
- ¼ cup sliced scallions
- ¼ cup sweety drop peppers or chopped peppadew peppers, drained
- 2 tablespoons chopped fresh dill
Instructions
- For dressing, in a small saucepan combine potatoes and 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, for 8 minutes or until tender; drain, reserving cooking liquid. Rinse potatoes under cold water; drain well. In a small bowl, pour hot potato cooking liquid over the cashews. Let stand for 15 minutes. In a blender, combine soaked cashews and ½ cup of the soaking liquid; cover and blend until smooth. Add potatoes and the next six ingredients (through garlic powder). Cover and blend until smooth and creamy, adding water, 1 tablespoon at a time, as needed to reach desired consistency. Season with salt and black pepper.
- Cook pasta according to package directions; drain. Rinse under cold water; drain well. Transfer to a large bowl.
- Add the remaining ingredients. Add dressing; toss to combine. Garnish with additional fresh dill sprigs.
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