Cashew Butter Pasta Salad
1 package chickpea pasta, cooked
250 grams cherry tomatoes, halved
1 cucumber, diced
1 handful parsley, finely chopped
1 handful sprouts
½ small red onion, minced
Any other vegetables you like - peppers, broccoli, corn, etc.
60 grams Planet Plant-Based Cashew Butter
3 tablespoons balsamic vinegar
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon Planet Plant-Based Date Syrup
½ teaspoon Dijon mustard
Water to thin if needed
Cashew Butter Dressing
- Place the cooked pasta, tomatoes, cucumber, parsley, sprouts, and onion into a large bowl.
- Make the cashew butter dressing by adding all of the ingredients to a jar or container and shaking to mix well.
- Pour the dressing over the pasta salad and mix well to coat. This is best served the day of making and doesn’t store very well. If you want to make it to have the next day, keep the dressing separate from the pasta salad until serving.