Description
This Vegan Caesar Pasta Salad is a fresh, creamy, and flavorful twist on the classic Caesar salad. Tossed with al dente pasta, crisp romaine lettuce, crunchy croutons, and a zesty, dairy-free Caesar dressing, it’s the perfect side dish or light main course for picnics, potlucks, or any time you crave something refreshing and satisfying.
Ingredients
Units
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For the Salad:
- 12 oz (about 3 cups) pasta (penne, fusilli, or rotini work well)
- 2 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved (optional for color and freshness)
- 1/2 cup vegan parmesan cheese (store-bought or homemade)
- 1 cup croutons (use store-bought vegan croutons or make your own)
- 1/4 cup chopped fresh parsley (optional, for garnish)
For the Vegan Caesar Dressing:
- 1/2 cup raw cashews (soaked in hot water for 15 minutes and drained)
- 1/4 cup water
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon capers (with a bit of brine)
- 2 teaspoons nutritional yeast
- 1 garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- While the pasta cools, prepare the dressing. Add soaked cashews, water, olive oil, lemon juice, Dijon mustard, capers, nutritional yeast, garlic, salt, and pepper to a blender.
- Blend until smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach your desired consistency.
- In a large bowl, combine the cooled pasta, chopped romaine, cherry tomatoes, vegan parmesan, and croutons.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Garnish with fresh parsley and an extra sprinkle of vegan parmesan if desired.
- Chill for 30 minutes before serving for the best flavor, or serve immediately.
Notes
- For added protein, toss in chickpeas or grilled tofu.
- Make it gluten-free by using gluten-free pasta and croutons.
- The dressing can be made ahead and stored in the fridge for up to 5 days.