Summer Pasta Salad with Creamy Herb Dressing

Showcase summer’s bounty with this versatile, simple pasta salad! Ever so easy to tailor to taste, anything goes with this hearty yet fresh and light dish, tied together with a creamy, herbaceous cashew-based dressing. Go with what’s growing, and enjoy!

So often the best recipes are more the idea of a recipe than even a guide. When it comes to this one, the recipe reads something like a basic algebra equation—the kind that’s fun to figure out: ‘X’ is for eXceptionally fresh, locally grown (and if we’re lucky, homegrown) vegetables of choice; plus Y, Your choice of herbs + raw Cashews equals A Beautiful bowl of Deliciousness. (Go ahead, call me corny. I already know, and I’m determined to accept and delight in that.)

Truly, this pasta salad is never the same at our house, which is just the way we like it. Variety is the essence of any salad—colorful diversity, the world’s true wealth. Besides, as far as following directions goes, summers deserve simplicty. Indeed, in any season it’s the simple things that are usually the best.

Whether you’ve planned on making this very thing , or you’ve decided to pivot to some version of it because of time, tastes, mood, or what’s in the house, trust it’ll be delicious. Go with the flow, clean out the fridge, pull from the garden, and mix up a tasty fresh melange that’s at once summery and cozy. Even the dressing opens up invitation to experiment—as much or even more than the bulk blend. Just about any herbs will do here, with cashews and fresh lemon juice lending subtle sweetness and tang. I like going with fresh parsley, basil, thyme, and dill—a little dill goes a long way, so I don’t go overboard, but that hint of it is such a lift this time of year.

As the years go by, sometimes we need reminders to get playful and be curious. We’re so caught up in the bustle of doing, following the programs, checking off the lists. We’re trained to be meticulous and exacting in many things—necessary and important skills, but not necessarily joyful; in today’s tumultuous world, who couldn’t do with more joy? The kitchen allows us space to continue on in being productive while letting go, relaxing in sensory indulgence, tapping into wonder from start to end. xo

*Eco-note: Spot the cutlery peeking into the pictures. They're made from wheat straw! Greendish sustainable kitchenware excellence.

Embrace summer's bounty and play!

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Summer vegetable pasta salad with creamy herb dressing

Summer vegetable pasta salad with creamy herb dressing

Showcase summer’s bounty with this versatile, simple pasta salad! Ever so easy to tailor to taste, anything goes with this hearty yet fresh and light dish, tied together with a creamy, herbaceous cashew-based dressing.

Ingredients

For the salad
  • 16 oz dry pasta
  • 1 small red onion, peeled and cut into wedges
  • 1 zucchini, sliced into rounds or half moons
  • 1 yellow summer squash, sliced into rounds or half moons
  • 2 bell peppers, seeded and sliced
  • 3 cups baby spinach or other fresh greens
  • 1 15-ounce can chickpeas, drained and rinsed
  • ½ cup sliced olives, optional
  • Cooking spray
  • Sea salt and black pepper to taste
For the dressing
  • ½ Cup raw cashews, soaked, drained, and rinsed
  • ¼ Cup water (more as needed)
  • Juice and zest of 1 lemon
  • 1 clove fresh garlic
  • ½ Tablespoon apple cider vinegar
  • 1 Teaspoon Dijon mustard
  • ½ Cup mixed fresh herbs: fresh parsley, basil, thyme, and dill (additional for garnish if desired)
  • Salt and pepper to taste

Instructions

  1. Prepare the pasta according to package directions and set aside.
  2. Prepare the vegetables: Preheat the oven to 400 F. Spread the vegetables in a single layer on a baking tray (or 2, as needed). Coat lightly with cooking spray and season lightly with salt and pepper. Roast 30-40 minutes turning once or twice until the vegetables are tender and browning at the edges.
  3. While the vegetables are cooking, prepare the dressing: In a high speed blender, blend all ingredients through Dijon mustard until smooth and creamy. Pulse in the herb mix; thin with water as needed, and season with salt and pepper to taste.
  4. In a large bowl, combine the cooled pasta, cooked vegetables, chickpeas, olives, and dressing. Stir to evenly mix and coat with the dressing.

Nutrition Facts

Calories

455

Fat

9 g

Sat. Fat

2 g

Carbs

77 g

Fiber

9 g

Net carbs

69 g

Sugar

7 g

Protein

17 g

Sodium

473 mg

Cholesterol

0 mg
Main Dish, Salads & SidesWendy McMillan2 Comments