- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2 cups
- Print/save recipe
This potluck-worthy pasta salad is guaranteed to wow a crowd. Whole wheat shells are slathered in a creamy cashew-based sauce that gets its finger-licking flavor from cheesy nutritional yeast, tangy Dijon mustard, and zesty lemon juice. Hearty jackfruit adds hunger-busting substance to the pasta, while juicy grape tomatoes and crunchy celery deliver delicious texture. Chickpeas add extra heft; feel free to use white beans or cooked brown lentils instead. Fresh dill fronds create the finishing touch to this colorful dish. The one problem? It’s so tasty that you might not want to share!
Tip: If the pasta absorbs the dressing while refrigerated, add a splash of plant milk to make it creamy again.
For more shareable pasta salads, check out these tasty ideas:
- Potato and Artichoke Heart Pasta Salad
- Confetti Corn and Pasta Bowl
- Broccoli Pasta Salad with Red Pepper Pesto
- Or check out our full collection of pasta salad recipes
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, to taste
- 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, 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 cashews. Let stand 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.
Per serving (2 cups): 464 calories, 87 g carbohydrates, 18 g protein, 6 g total fat, 1 g saturated fat, 0 g cholesterol, 380 mg sodium, 15 g fiber, 33 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (3)
(5 from 2 votes)Oh wait, I misread it. Sorry sorry!
Why is it called pasta salad when there is no pasta in the ingredients, and why are there potatoes? I think someone put the wrong recipe here.
8 oz. dry whole wheat shell pasta in the recipe. The potatoes are for making the dressing.