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NEXT MAIN MENU PREVIOUS Creamy Green-y Pasta Salad There are so many ways to make a pasta main dish but one of my favorites, especially as the weather and my kitchen heat up, is with a light sauce that is just made in the blender. This sauce, made with the bright, heady flavors of summer we’ve so been missing, is the perfect complement to your favorite pasta. Accenting the pasta with Mediterranean flavors like sun-dried tomatoes and kalamata olives was just what this sun-starved lady was craving but feel free to complement as you see fit. In addition to the tomatoes and olives, I used diced red onion, chickpeas, toasted pine nuts and fresh spinach (the spinach was stirred into the pasta right after turning off the flame), and it was all tossed together with that amazing sauce that has just the right amount of sassy summer tang. Serve chilled. Creamy Green-y Pasta Salad 16 oz. vegan pasta NO-COOK PASTA SAUCE ½ cup cashews, soaked for at least an hour in hot water and drained 1 ½ cups fresh basil leaves 3 garlic cloves, peeled 1 tablespoon chickpea miso or mellow miso of choice 2 tablespoons fresh lemon juice ½ tablespoon low-sodium tamari Salt and pepper to taste 3 – 5 tablespoons water Cook your pasta according to package instructions. Meanwhile, place all ingredients in a blender, and blend until creamy. Add your water a tablespoon at a time to see what is necessary for a pourable sauce. In a large serving bowl, combine your pasta and other ingredients as well as the sauce. Toss, chill for at least an hour, and serve.   © 2015, Vegan Street