Can this pasta salad be made in advance?

Yes, you can cook the pasta and prepare the dressing beforehand. However, combining the ingredients before serving is best to maintain the best texture and freshness. The dressed salad can be stored in the refrigerator for a day or two, but the lettuce might wilt slightly.

Can I make this salad gluten-free?

Yes, to make this salad gluten-free, use gluten-free pasta.

Vegan Caesar Pasta Salad

Name: Vegan Caesar Pasta Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup raw cashews, soaked in water for 4-6 hours and then drained; 1/4 cup + 2 tablespoons of water (more as needed for blending); 2 -3 tablespoons lemon juice (juice of one large lemon); 1 tablespoon Dijon mustard; 1 tablespoon nutritional yeast; 1 teaspoon capers; 3 cloves garlic; 1/2 teaspoon salt, adjust to taste; 1/4 teaspoon black pepper, adjust to taste; 12 oz. of your favorite pasta (like fusilli or penne, ideally whole wheat for a healthier twist); 1 large head of romaine lettuce, chopped; 1 cup cherry or grape tomatoes, halved; 1/4-1/2 cup vegan Parmesan cheese, grated; homemade croutons

Description

This Vegan Caesar Pasta Salad blends the creamy, tangy zest of a delicious vegan Caesar dressing with the crispness of fresh romaine lettuce and hearty pasta, creating an exceptionally satisfying and flavorful dish ready in 15 minutes.

Ingredients

Scale

Caesar Dressing

1 cup raw cashews, soaked in water for 4-6 hours and then drained
1/4 cup + 2 tablespoons of water (more as needed for blending)
2 -3 tablespoons lemon juice (juice of one large lemon)
1 tablespoon Dijon mustard
1 tablespoon nutritional yeast
1 teaspoon capers
3 cloves garlic
1/2 teaspoon salt, adjust to taste
1/4 teaspoon black pepper, adjust to taste

Salad

12 oz. of your favorite pasta (like fusilli or penne, ideally whole wheat for a healthier twist)
1 large head of romaine lettuce, chopped
1 cup cherry or grape tomatoes, halved
1/4-1/2 cup vegan Parmesan cheese, grated
homemade croutons

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Instructions

Boil: Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
Blend: While the pasta cooks, combine the soaked and drained cashews, water, lemon juice, Dijon mustard, nutritional yeast, capers, garlic, salt, and pepper. Blend until smooth and creamy. Add more water if needed to reach a dressing-like consistency. Season with more salt and pepper to taste.
Assemble: In a large bowl, toss the chopped romaine lettuce with the cooled pasta, cherry tomatoes, and vegan Parmesan cheese. Pour over the dressing and mix until everything is well coated. Sprinkle with more vegan Parmesan and add croutons.
Serve: Let the salad sit for about 5 minutes to allow the flavors to meld together, then serve as a main dish or a side.

Notes

The best vegan Parmesan is the kind you grate yourself. While pre-grated options are convenient, the freshly grated version delivers superior freshness and flavor. I recommend the Violife wedge you can find at Whole Foods.

Store-bought croutons can be vegan, but not all of them are. Some croutons contain animal-derived ingredients like butter, cheese, or meat flavoring so read the labels if opting to purchase from the store.

If you store the salad already mixed, the pasta may absorb some of the dressing, so consider adding extra dressing to keep it creamy and flavorful.

If you don't have time to soak the cashews, visit Guide to Soaking Cashews for quick soak ideas.

Nutritional information is only an estimate. The information is based on the pasta salad as a main meal with only 4 servings.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: salad
Method: stove top
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 489
Sugar: 6.2 g
Sodium: 482.2 mg
Fat: 12 g
Carbohydrates: 78.6 g
Protein: 18.1 g
Cholesterol: 0 mg