Crispy Pasta Salad
Crispy Pasta Salad
Ingredients
For the Crispy Pasta
- 1 box pasta, any shape
- 1/4 cup olive oil, plus more as needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, plus more for pasta water
For the Dressing
- 3/4 cup vegan yogurt, unsweetened, cashew milk preferred
- 1/2 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 3 tablespoons lemon juice, from about 1 1/2 lemons
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad Assembly
- 1 head romaine lettuce, thinly sliced
- 3 Persian cucumbers, diced
- 1/2 red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup vegan Parmesan cheese, grated, or to taste
Instructions
- 1
Cook the pasta according to package directions in salted water. Once cooked al dente, drain thoroughly and spread it out on a baking sheet or large platter to cool and dry for 20 minutes.
⏱️ 20 min
- 2
Preheat your oven to 400°F. Transfer the dried pasta to a large bowl. Drizzle generously with olive oil (about 1/4 cup), then add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon salt. Toss or shake the bowl vigorously to ensure the pasta is evenly coated.
⏱️ 5 min•🌡️ 400
- 3
Spread the seasoned pasta in a single layer on a baking sheet. Bake for 25-30 minutes, or until the pasta is golden brown and crispy. Keep an eye on it to prevent burning. Once crispy, remove from the oven and let cool slightly.
⏱️ 30 min•🌡️ 400
- 4
While the pasta bakes, prepare the dressing. In a medium bowl, combine 3/4 cup vegan yogurt, 1/2 cup vegan mayonnaise, 1 tablespoon Dijon mustard, 3 tablespoons lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley, 1/2 teaspoon dried dill, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until completely smooth and well combined.
⏱️ 10 min
- 5
Prepare the fresh vegetables: thinly slice the head of romaine lettuce, dice the 3 Persian cucumbers, and dice 1/2 of a red onion. Chop 1/4 cup of fresh parsley.
⏱️ 15 min
- 6
In a large salad bowl, combine the thinly sliced romaine lettuce, diced cucumbers, and diced red onion.
⏱️ 2 min
- 7
Add the cooled crispy pasta to the large salad bowl with the vegetables. Sprinkle with grated vegan Parmesan cheese and chopped fresh parsley.
⏱️ 3 min
- 8
Pour the prepared dressing over all the ingredients in the salad bowl. Toss gently until everything is thoroughly coated. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pasta Salad
For the Crispy Pasta
- 1 box pasta, any shape
- 1/4 cup olive oil, plus more as needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, plus more for pasta water
For the Dressing
- 3/4 cup vegan yogurt, unsweetened, cashew milk preferred
- 1/2 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 3 tablespoons lemon juice, from about 1 1/2 lemons
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad Assembly
- 1 head romaine lettuce, thinly sliced
- 3 Persian cucumbers, diced
- 1/2 red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup vegan Parmesan cheese, grated, or to taste
Instructions
- 1
Cook the pasta according to package directions in salted water. Once cooked al dente, drain thoroughly and spread it out on a baking sheet or large platter to cool and dry for 20 minutes.
⏱️ 20 min - 2
Preheat your oven to 400°F. Transfer the dried pasta to a large bowl. Drizzle generously with olive oil (about 1/4 cup), then add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon salt. Toss or shake the bowl vigorously to ensure the pasta is evenly coated.
⏱️ 5 min•🌡️ 400 - 3
Spread the seasoned pasta in a single layer on a baking sheet. Bake for 25-30 minutes, or until the pasta is golden brown and crispy. Keep an eye on it to prevent burning. Once crispy, remove from the oven and let cool slightly.
⏱️ 30 min•🌡️ 400 - 4
While the pasta bakes, prepare the dressing. In a medium bowl, combine 3/4 cup vegan yogurt, 1/2 cup vegan mayonnaise, 1 tablespoon Dijon mustard, 3 tablespoons lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley, 1/2 teaspoon dried dill, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until completely smooth and well combined.
⏱️ 10 min - 5
Prepare the fresh vegetables: thinly slice the head of romaine lettuce, dice the 3 Persian cucumbers, and dice 1/2 of a red onion. Chop 1/4 cup of fresh parsley.
⏱️ 15 min - 6
In a large salad bowl, combine the thinly sliced romaine lettuce, diced cucumbers, and diced red onion.
⏱️ 2 min - 7
Add the cooled crispy pasta to the large salad bowl with the vegetables. Sprinkle with grated vegan Parmesan cheese and chopped fresh parsley.
⏱️ 3 min - 8
Pour the prepared dressing over all the ingredients in the salad bowl. Toss gently until everything is thoroughly coated. Serve immediately and enjoy!
⏱️ 5 min