04/22/2025Bowls and salads - Pasta - Main courses

Creamy Ranch-Style Pasta Salad with Marinated Peppers

Name: Creamy Ranch-Style Pasta Salad with Marinated Peppers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 serv.
Cuisine: Vegan
Ingredients: 100 g cashew nuts; 3 marinated peppers; 65 mL water; 4 tbsp lemon juice; salt; pepper; 180 g short pasta; 260 g cooked black beans; 200 g cooked corn; 1 bell pepper; 5 green onions

Lunchbox Low budget Oven-free Spring / Summer Picnic Batch cooking

For: 3 serv.Difficulty: EasyPreparation: 10 minCooking: 10 min

There weren’t many pasta salads on my site even though I love them! I wanted to create one that’s extra satisfying, fresh, and nourishing… made with spelt pasta and without mayonnaise for a change — I know you don’t need me to show you how to make a good old mayo-based pasta salad 😅

It’s also the perfect salad to bring to work or for meal prep: I prep mine in glass jars with the dressing at the bottom to keep everything fresh, and it keeps in the fridge for up to 3 days!

Servings

Ingredients

Cups

The sauce

-cashew nuts 100 (g)
-marinated peppers 3
-water 65 (mL)
-lemon juice 4 (tbsp)
-salt
-pepper

-short pasta 180 (g)
-cooked black beans 260 (g)
-cooked corn 200 (g)
-bell pepper 1
-green onions 5

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Steps

Soak the cashews in a bowl of water for one hour (or boil them in a pot of water for 10 minutes). Then drain them.
Cook the pasta in a pot of salted water.
Dice the bell pepper into small pieces and thinly slice the green onions.
In a blender, blend the cashews with the marinated peppers, lemon juice, water, salt, and pepper.
In a large bowl, mix the pasta, black beans, corn, bell pepper, and green onions with the dressing!