Chick'n Caesar Pasta Salad
This Chick’n Caesar Pasta Salad is a fun twist on the typical Caesar and pasta salads, combining the best of both worlds! Loaded with creamy dressing, seasoned vegan chick’n pieces, and peppery arugula – then topped with homemade lemon-garlic breadcrumbs – leaving you with a pasta salad that’s full of texture and bursting with flavor in every bite! Serve as a side dish or enjoy it for lunch or dinner! It’s the perfect summer recipe!
Ingredients
Caesar Dressing:
- • 1 cup raw cashews see recipe note 1
- • ¼ cup vegan mayonnaise
- • 6 tablespoons fresh lemon juice
- • ¼ cup vegan parmesan plus more for serving
- • 2 tablespoons Dijon mustard
- • 2 tablespoons olive oil
- • 4 cloves fresh garlic
- • 1 tablespoon rinsed capers
- • 1 teaspoon Kosher salt plus more to taste
- • 1 teaspoon fresh ground black pepper plus more to taste
Chick’n Caesar Pasta Salad:
- • 12 ounces short pasta noodles such as cavatappi or fusilli
- • 1 tablespoon avocado oil
- • 8 ounces vegan chick’n pieces
- • 2 teaspoons low-sodium poultry seasoning
- • 1 cup thinly sliced red onion
- • 3 cups baby arugula
Lemon-Garlic Breadcrumbs:
- • 2 cups day-old sourdough bread roughly torn
- • 6 cloves garlic
- • 3 tablespoons vegan butter
- • Zest of 1 large lemon
- • Salt and pepper to taste
Instructions
- To make the dressing, place the cashews, mayo, lemon juice, parmesan, Dijon, olive oil, garlic, capers, and 1 cup of water in a high-powered blend and pulse until smooth. Taste and adjust seasonings if necessary. If you want a thinner consistency, add more water 2 tablespoons at a time until you reach your desired consistency. Set aside.
- For the pasta salad, cook the noodles in a large pot of salted water until al dente according to package directions. Drain, but do not rinse. Place the noodles in a large bowl.
- Meanwhile, heat the avocado oil in a large skillet over medium-high heat. Once the oil is hot, add the chick’n pieces, season with the poultry seasoning and cook, stirring often, until the edges start to crisp and completely heated through, 5 to 6 minutes. Place the seasoned chick’n in the large bowl with the pasta, along with the red onion and arugula. Pour in the Caesar dressing and toss well to combine. Place in the refrigerator for at least an hour to chill.
- While the pasta salad is chilling, prepare the breadcrumbs. In a food processor, pulse sourdough bread and garlic until breadcrumbs are formed. In a pan on medium heat, add the vegan butter. Once the butter has melted, add the breadcrumbs, and cook the mixture until it reaches a nice golden-brown color, stirring frequently as you don't want to burn them, 7 to 10 minutes. Place breadcrumbs in a bowl and toss with lemon zest. Taste and a pinch of salt & pepper if desired.
- When the pasta salad has cooled, sprinkle on the breadcrumbs and some vegan parmesan. Serve with fresh lemon wedges and enjoy!
Notes
1. If you don’t have a high-powered blender, soak the cahsews in very hot water for 20 minutes, drain, and rinse before blending. This will make them easier to blend, resulting in a smoother dressing.
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