Vegan Caesar Pasta Salad
Chopped romaine, pasta, cheesy, herby croutons tossed in the best dang vegan Caesar dressing!
Servings: 6
Ingredients
Vegan Cheesy Herb Croutons
- 1 Loaf Crusty bread, I used Trader Joe's Ciabatta
- 3 Tbsp. Olive oil
- 2 Tbsp. Nutritional yeast
- 1 tsp. Garlic powder
- 1/2 tsp. Basil, dried
- 1/2 tsp. Salt
Vegan Caesar Dressing
- 1/2 C. Vegan Mayo
- 2 tsp. Dijon mustard
- 1 Tbsp. Capers
- Juice of 2 Lemons, about 2 Tbsp.
- 2 Tbsp. Nutritional yeast
- 1 Clove Garlic
- 1/4 tsp. Salt
- Pinch of black pepper
For the Salad
- 1 Head Romaine, chopped
- 16 oz. Pasta
Instructions
- First, cook your pasta according to package directions. Drain and let cool.
- While the pasta is cooling, make the croutons. Preheat the oven to 375 degrees.
- Cut the loaf of bread into cubes, then put them in a large mixing bowl, drizzle with the olive oil, then pour the nutritional yeast and seasoning into the bowl. Then toss to coat all the bread cubes in the olive oil and seasoning. Add a dash more olive oil, if you need more.
- Spread them on a baking sheet and bake at 375 degrees for 15-20 minutes until they are brown and crispy.
- While the croutons bake, make the dressing. Add all the dressing ingredients to a blender. Blend until smooth, taste and adjust seasoning.
- Once the croutons are done, in a large bowl, add the chopped romaine, pasta, croutons and then pour the dressing on and toss. Serve immediately.
Notes
If you are making this ahead of time, add everything to the bowl, except the dressing. Then just add the dressing when you are ready to serve.
If the dressing is too thick for you, add a bit of water at a time until it is the consistency you like.