This flavorful creamy vegan Italian pasta salad is a great easy lunch or dinner idea. It’s also meal prep friendly, as it can keep in the fridge for up to one week!

Creamy Vegan Italian Pasta Salad

Ingredients

1 lb of your favorite vegan pasta
1 cup unsalted cashews
12 ounces roasted red peppers (drained)
juice from ½ lemon
2 cloves garlic
2 tsp dried basil or oregano
1 ½ + 1 tsp Kosher salt
1 pint cherry tomatoes
chopped red bell pepper
chopped red onion
12 oz kalamata olives
12 oz artichoke hearts
Instructions
Boil 1 lb of your favorite vegan pasta to al dente according to package directions. Drain & rinse with cold water.

Place 1 cup unsalted cashews, 12 ounces roasted red peppers (drained), juice from ½ lemon, 2 cloves garlic, 2 tsp dried basil or oregano, & 1 ½ tsp Kosher salt in a high speed blender. Blend until smooth & creamy, 1-2 minutes.
Add the pasta to a large mixing bowl with 1 pint cherry tomatoes (halved or quartered), chopped red bell pepper, chopped red onion, 12 oz kalamata olives (drained & halved), & 12 oz artichoke hearts. Season with 1 teaspoon Kosher salt. Pour the creamy roasted red pepper dressing over top. Toss to combine.
Serve chilled or at room temperature. Will keep in the fridge for up to 1 week.
Devour!

Garlic cloves with wonderful taste contain a number of important vitamins, minerals, antioxidants and phytonutrients that have proven health benefits.