Is it just me, or does anyone else get wicked cravings for pasta salad when the weather is hot? We’ve been experiencing a heatwave here in Los Angeles, and I’ve had pasta salad on the brain! Traditional pasta salad is riddled with saturated fat from mayonnaise and simple carbohydrates from the refined white pasta. That’s why I am obsessed with this healthier option. This Asparagus & Peas Green Goddess Pasta Salad calls for gluten-free pasta and zero mayo. Instead, it uses a cashew yogurt to achieve the same beloved creaminess. It’s also loaded with nutrient-dense foods like asparagus, peas, chives, parsley, and more.
1 box of @jovial gluten-free fusilli pasta
1/2 cup frozen organic peas
1 bunch of asparagus, chopped
1 1/2 T chives, finely chopped
1/2 cup fresh mint
1/2 cup fresh parsley
1/2 tsp flaky salt
1/2 tsp of salt
1/4 tsp pepper
3/4 cup grated vegan parmesan
1/3 cup + 2 T of olive oil
1 lemon, juiced
1/2 avocado + 2 T of unsweetened cashew yogurt
1/2 shallot, sauteed
1/2 red onion, sauteed
1/4 cup parsley
Start by bringing a large pot of salted water to a boil. Then fill a medium size bowl with ice water. Add the peas and asparagus to the pot and cook for 3-4 minutes. Strain the veggies and add them immediately to the ice water.
Add the pasta to a large pot of boiling water and cook for 13-14 minutes. Strain and set aside to cool down. While the pasta is cooling down, heat a small pan with olive oil. Add in the shallots and red onion. Once they start to brown lower the heat and cook for another 11 minutes.
For the dressing, add the salt, vegan parmesan, pepper, olive oil, lemon juice, unsweetened, cashew yogurt, parsley, sauteed shallots and red onion.
In a large bowl add the pasta, chives, mint, parsley, asparagus and peas, grated parmesan, and dressing. Toss well and season to taste. Enjoy!