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Easy Creamy Vegan School Lunch Pasta Salad Recipe for Perfect Meals

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A quick and creamy vegan pasta salad perfect for school lunches, made with a cashew-based dressing and fresh veggies. This fuss-free recipe is kid-approved, nutritious, and delicious served chilled or at room temperature.

Ingredients

Scale
  • 8 ounces elbow macaroni or small shell pasta (gluten-free if needed)
  • ¾ cup raw cashews (soaked in hot water for 20 minutes)
  • ½ cup unsweetened plant-based milk (almond or oat milk works best)
  • 3 tablespoons nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ cup shredded carrots
  • ½ cup frozen peas, thawed
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh parsley or dill (optional)

Instructions

  1. Soak the cashews in hot water for about 20 minutes to soften. For a quicker soak, use boiling water for 10 minutes.
  2. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 7-9 minutes.
  3. Drain the pasta in a colander and rinse with cold water to stop cooking and cool it down.
  4. Drain the soaked cashews and add to a blender with plant-based milk, nutritional yeast, apple cider vinegar, garlic powder, onion powder, Dijon mustard, maple syrup, salt, and pepper. Blend on high until smooth and creamy, about 1-2 minutes.
  5. Taste the dressing and adjust vinegar or maple syrup as needed for tanginess or sweetness.
  6. Prepare the vegetables: halve cherry tomatoes, dice cucumber, shred carrots, thaw peas, and slice green onions. Chop fresh herbs if using.
  7. In a large mixing bowl, combine the cooled pasta, chopped veggies, and creamy dressing. Toss gently to coat evenly.
  8. Cover and refrigerate for at least 30 minutes to allow flavors to meld and salad to firm up.
  9. Before serving, stir the salad and add extra herbs or black pepper if desired.

Notes

Soaking cashews properly is essential for a smooth dressing. Rinse pasta with cold water after cooking to prevent sticking and overcooking. Chill the salad for at least 30 minutes before serving for best flavor. If dressing is too thick after chilling, stir in a splash of plant milk. Adjust seasoning after chilling if needed. Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze pasta salad.

Nutrition

Keywords: vegan pasta salad, creamy vegan pasta, school lunch recipe, kid-friendly lunch, plant-based salad, easy vegan recipe, dairy-free pasta salad

Find it online: https://cheerycrisp.com/easy-creamy-vegan-school-lunch-pasta-salad-recipe-for-perfect-meals/