Creamy Vegan Italian Pasta Salad

Ingredients

• 16 ounces short pasta of choice (see Recipe Notes)
• 16 ounces cherry tomatoes, halved or quartered
• 1 red bell pepper, deseeded & diced
• 1 red onion, diced
• 1 12-ounce jar kalamata olives, drained & halved
• 1 12-ounce jar artichoke hearts, drained & halved or quartered
• kosher salt & ground black pepper, to season

for the vegan creamy Italian dressing:

• 1 cup raw cashews
• 1 12-ounce jar roasted red peppers, drained
• 1/2 lemon, juiced
• 2 cloves garlic
• 2 teaspoons dried basil or dried oregano
• 1 1/2 teaspoon kosher salt

Instructions

1. Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously salt the water. Add in the pasta and cook to al dente, according to package directions. Drain the pasta, rinsing with cold water, and set aside.
2. Make the creamy Italian dressing: Meanwhile, as the pasta boils, prep the dressing. Add all listed ingredients to a high-speed blender. Blend until smooth and creamy. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
3. Assemble the creamy Italian pasta salad: Add the halved tomatoes to a large mixing bowl. Season with 1/2 teaspoon kosher salt, tossing to combine. Add in the bell pepper, red onion, kalamata olives, artichoke hearts, and cooked pasta. Pour the creamy Italian dressing over top. Toss to combine, seasoning with additional kosher salt & ground black pepper as needed.
4. Serve & enjoy! You can serve this pasta salad immediately, though we like it best after it has sat for a few hours (the flavors come together even better!). Serve it at your next potluck-style summer BBQ or alongside your favorite summer dinners, like these grilled black bean burgers. Enjoy!