Asparagus Pasta Salad with Lemon Turmeric Dressing
Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
Yields
Serves 2-3
Ingredients
Salad Ingredients:
230 g gluten-free vegan pasta of choice
Drizzle of olive oil
12 asparagus stalks, steamed or roasted and chopped to preference
10 cherry tomatoes, halved
2 handfuls of arugula
½ cup finely chopped carrots (or substitute with veggies of choice)
Garnish: Pumpkin seeds
Lemon Turmeric Dressing:
¼ cup plant-milk
2-4 tbs pasta water
½ cup unsalted cashews
Juice of ½ a lemon
1-2 garlic cloves
3 tbs nutritional yeast
¼ tsp turmeric
½ tsp salt, or to taste
6-10 twists of freshly ground pepper
Equipment Needed
Instructions
Follow package instructions and prepareMacaroni. When ready, save 4 tbs (or to preference) pasta water and drain the rest. Transfer Macaroni to a large bowl and drizzle a pinch of olive oil and toss until the Macaroni is well coated.
Mix in remaining salad ingredients and set aside while preparing the dressing.
Blend all dressing ingredients together until smooth and very well combined. Add some more pasta water or plant-milk for athinner dressing.
Serve salad with dressing mixed in or on the side. Garnish with pumpkin seeds before serving.
