Vegan Pasta Salad With Creamy Nut Butter Sauce

Name: Vegan Pasta Salad With Creamy Nut Butter Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6
Ingredients: 4oz Whole Grain or Gluten-free Pasta, 112g, about 1 cup dry; 2 cups Broccoli, Chopped small, 180g; ½ medium Zucchini, Spiralized or Thinly Sliced, 88g; ½ Red Bell Pepper, Chopped, 57g; ¼ cup Frozen Green Peas, Thawed, 36g; ½ small Onion, Thinly Sliced, 35g; 3 Tbsp Coconut Yogurt; 1½ Tbsp Nut Butter, Cashew Butter or Tahini; 2 tsp Water; 1½ tsp Lemon Juice; ¾ tsp Minced Garlic; ¾ tsp Chopped Jalapeño Peppers, 5g, , ⅓ 3” long pepper; ¾ tsp Italian Seasoning; Sprinkle of Salt

by Haylee Jane Monteiro

6 Cups

10 min

Gorgeous Vegan Pasta Salad packed with fresh broccoli, zucchini and peppers, tossed in a Creamy Nut Butter or Tahini Sauce. This easy vegetarian pasta salad is perfect for a meal prep lunch or summer potluck.

I’d been trying to find a savory pasta recipe that uses nut butter for a bit now, but pretty much everything that showed up was either a cashew-based hot pasta or an Asian inspired recipe with Peanut Butter.

But since it’s summer right now, I really wanted a cold pasta salad.

Gave up after like 30 minutes of Googling, played around with some ingredients and just created my own dressing. The key? Nut Butter!

I used a cashew-macadamia blend, a simple cashew or macadamia nut butter (or even tahini) will do, stirred it with some yogurt, lemon juice, jalapeno and some seasonings, and the wonder pasta sauce came to be!

Creamy, nutty and just so delicious! I borderline just wanted to eat the dressing by itself instead of tossing it with the actual pasta and vegetables!

vegan pasta salad with creamy nut butter sauce

Vegan Pasta Salad With Creamy Nut Butter Sauce

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Recipe details

Yield 6 Cups
Time spent: Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

4oz Whole Grain or Gluten-free Pasta, 112g, about 1 cup dry
2 cups Broccoli, Chopped small, 180g
½ medium Zucchini, Spiralized or Thinly Sliced, 88g
½ Red Bell Pepper, Chopped, 57g
¼ cup Frozen Green Peas, Thawed, 36g
½ small Onion, Thinly Sliced, 35g

Dressing:

3 Tbsp Coconut Yogurt
1½ Tbsp Nut Butter, Cashew Butter or Tahini
2 tsp Water
1½ tsp Lemon Juice
¾ tsp Minced Garlic
¾ tsp Chopped Jalapeño Peppers, 5g, , ⅓ 3” long pepper
¾ tsp Italian Seasoning
Sprinkle of Salt

Instructions

Bring 2 cups water to a boil in pot, add pasta, and cook for about 10 minutes (according to package instructions). Drain and allow to cool to room temperature.
Place broccoli in a large bowl, cover with a damp paper towel and microwave on high for 2 minutes until tender. Allow to cool to room temperature.
Add pasta, zucchini, bell peppers, peas and onions to the broccoli.
In a small bowl combine ingredients for the dressing: yogurt, nut butter, water, lemon juice, garlic, jalapeno and Italian seasoning. Season with salt to taste.
Add dressing to pasta salad and toss to combine.
Cover and refrigerate about 45 minutes - 1 hour before serving.

Tips

Make upto 2 days in advance, but add dressing the day of serving. Store in the refrigerator.
Servings: 6 cups | Serving size: 2 cups Calories: 229kcal Fat: 5.4g | Saturated fat: 0.6g Carbohydrates: 36.5g | Fiber: 6.8g | Sugar: 5.7g Protein: 10.1g

Comments

Tricia on Sep 18, 2020

It's not vegan if it has yogurt in it...

Like Reply
- Haylee Jane Monteiro on Sep 21, 2020
  
  I actually used Coconut Yogurt so it is Vegan. Let me update the recipe. Thanks for pointing it out!
  
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Vegan Pasta Salad With Creamy Nut Butter Sauce

Vegan Pasta Salad With Creamy Nut Butter Sauce

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Vegan Pasta Salad With Creamy Nut Butter Sauce

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