Pasta salad with a cashew & lemon dressing

Pasta salad with a cashew & lemon dressing

Total: 2 hr 20 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 508 kcal
, Fat: 17 g
, Carbohydrate: 69 g
, Protein: 19 g

Cashew nuts have got to be one of the most versatile ingredients there are. I always have a supply of cashew nuts at home – whether for a quick and simple snack or a creamy pasta sauce. Soaking the cashew nuts makes them soft and plump, providing the perfect basis for a delicious, creamy sauce or dressing. This particular dressing is refined by the freshness of the lemon juice and lemon zest, while the salty, sun-dried tomatoes provide a wonderful flavour contrast. You can enjoy this dish hot or cold on a beautiful summer's evening.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To soak the cashews

75 g cashew nuts


1 garlic clove
½ organic lemon, use grated zest and juice
2 tbsp olive oil
1 ¾ dl water
½ tsp salt

Pasta salad

300 g pasta
salted water, boiling
200 g dried tomatoes, coarsely chopped
50 g rocket
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How it's done

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To soak the cashews

Place the cashew nuts in a bowl, soak in plenty of water for at least 2 hrs. or overnight.


Drain the cashews, puree in a blender with the garlic, lemon zest, lemon juice, oil and water, season with salt, stir until smooth. Cover the dressing and set aside.

Pasta salad

Cook the pasta in salted water until just al dente, drain and return to the pan. Mix in the reserved dressing, bring to the boil, heat through. Mix in the tomatoes and rocket. Serve hot or cold.

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