Pasta Salad with Green Cashew Dressing

From our cashews, a bit of garlic, parsley and basil, a creamy salad dressing is created in no time. The perfect complement to a green pasta salad with pistachio kernels and vegan feta. Recipe by Shabnam Rebo, The Hungry Warrior

05/03/2026

Ingredients

Ingredients for 4 portions

90 g broken cashews or whole kernels

1 garlic clove

7 g cilantro leaves

7 g flat-leaf parsley

15 g basil

50 ml lemon juice

2 EL olive oil

130-150 ml water

salt and pepper to taste

160 g frozen peas

150 g cucumber

30 g pistachio kernels

300-350 g pasta of choice

60 g arugula

100 - 150 g vegan feta

Preparation

Soak broken cashews in hot water for about 20 minutes and prepare everything else in the meantime.

Crush and finely chop the garlic, wash and roughly chop the herbs.

Drain the soaked cashews, put them with garlic, herbs, lemon juice, olive oil and salt into a container and blend creamy with an immersion blender (or in a blender).

Cook the pasta and shortly before they are done blanch the peas in them, then drain everything together. Wash the arugula, crumble the feta, cut the cucumbers into cubes, roast and finely chop the pistachios.

Put all ingredients into a salad bowl, mix with the dressing and top with pistachios.