Creamy vegan Italian pasta salad


My vegetarian version of a deli style pasta salad! Swap the spiral summer squash with half the noodles and a creamy tahini dressing for one made with mayonnaise. It’s a healthier version of the over-the-counter grocery classic, but it’s just as good.


  • 1 kg of your favorite vegan pasta
  • 1 cup unsalted cashews
  • 12 ounces roasted red peppers (drained)
  • juice of ½ lemon
  • 2 cloves of garlic
  • 2 teaspoons of dry basil or oregano
  • 1 ½ + 1 teaspoon of kosher salt
  • 1 pint of cherry tomatoes
  • chopped red pepper
  • chopped red onion
  • 12 ounces of kalamata olives
  • 12 ounces of artichoke hearts


  1. Boil 1 pound of your favorite vegan pasta al dente according to package directions. Drain and rinse with cold water.
  2. Place 1 cup of unsalted cashews, 12 ounces of roasted (drained) red bell peppers, ½ lemon juice, 2 cloves of garlic, 2 teaspoons of dried basil or oregano, and 1 ½ teaspoon of kosher salt in a blender on high speed. Blend until smooth and creamy, 1-2 minutes.
  3. Add the pasta to a large bowl with 1 pint cherry tomatoes (halved or quartered), chopped red pepper, chopped red onion, 12 ounces of Kalamata olives (drained and halved), and 12 ounces of artichoke hearts. Season with 1 teaspoon of Kosher salt. Pour over the creamy roasted red pepper sauce. Throw to combine.
  4. Serve cold or at room temperature. It can be kept in the fridge for up to 1 week.


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