Steps to Prepare Vegan Creamy Tomato Pasta Cashew

Creamy Italian Pasta Salad

If you don't have time for this step, soak cashews in boiling water for 20 minutes.

Recipe Summary Creamy Italian Pasta Salad

This is my favorite pasta salad recipe based on years of making it for BBQs and family get-togethers. A little bit of everything in this Italian dish.

Ingredients | Vegan Creamy Tomato Pasta Cashew

1 (16 ounce) package bow-tie pasta (farfalle)

1 bunch broccoli, cut into florets

5 ounces Muenster cheese

5 ounces Colby-Jack cheese

5 ounces sharp Cheddar cheese

2 cups cubed fully cooked ham

1 pint cherry tomatoes, halved

1 (6 ounce) can black olives, sliced

½ cup pepperoni, cut into quarters

1 (8 ounce) bottle creamy Italian salad dressing (such as Wish-Bone®)

salt and ground black pepper to taste

1 pinch dried oregano, or to taste

1 pinch paprika, or to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool.

Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 6 minutes. Drain and let cool.

Cut cheeses into small cubes and combine in a large bowl with pasta, broccoli, ham, cherry tomatoes, olives, and pepperoni. Mix in the dressing. Season with salt, pepper, oregano, and paprika. Refrigerate until ready to serve.

You can use different noodles if you prefer. Use about 16 ounces of any cheese combination you prefer.

Cube ham from thick ham slices.

You can substitute a non-creamy dressing but be careful not to use too much.

Info | Vegan Creamy Tomato Pasta Cashew

prep: 35 mins cook: 20 mins additional: 10 mins total: 1 hr 5 mins Servings: 12 Yield: 12 servings

TAG : Creamy Italian Pasta Salad

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