Creamy Summer Pasta Salad- Quick & Easy!

There is nothing better than escaping the city and heading off to the cottage or to a friend's place for a bbq during the summer season. For me, I love leaving the city for the weekend and taking in the sounds of the peaceful waves from the lake, or sitting on the deck and drinking a nice glass of wine. I just love to get away, un-wind and focus on doing whatever the f*@k I want do!

That's why I love this dish. It is so fast and easy you barely have to move... unless you are like me and music is playing and wine is flowing, a little dance party breaks out. But that's not the point!

The hardest part is probably the four veggies you have to chop, other than that, it's very easy.

This pasta salad has a little flair. I love cilantro, so I added it to brighten up the mainstream pasta salad we have all come to know and love. The creamy dressing has garlic, so the raw garlic gives it a sharp bite that is killer good, and the fresh chopped veggies; especially the radishes, all have powerful roles in this dish. To know what I am talking about, just make the frigg'n dish and find out for yourself!

Click here to watch Lo make it

You will need:

2 Celery stalks, 1/4 inch dice

2 Carrots, 1/4 inch dice

3/4 cup Radishes, 1/4 inch dice

Handful of Cilantro, roughly chopped

1 cup Frozen Peas

3 cups uncooked Macaroni Pasta

1/2 cup Raw Unsalted Cashews

3/4 cup Coconut Milk * You can use whatever plant based milk you prefer

1 tsp. Nutritional Yeast

1 clove garlic

1/2 Lemon, juiced

Veganaise * vegan mayonnaise

Salt & Pepper to taste

Place the cashews, coconut milk, nutritional yeast, garlic, lemon juice, salt and pepper into high speed blender and blend till that shit is smooth. Set aside.

Chop your veggies and place in a bowl.

Boil salted water and cook pasta.

With the remaining minute of cooking time for your pasta, add your frozen peas and cook.

Strain and run under cold water. This will stop the pasta from cooking, cool off and help with the sauce to coat the noodle, rather than soak in.

Mix the cooked pasta and peas with the veggies and cashew cream.

Add 6 generous tbsps. of veganaise and MIX!

If you feel the pasta is too dry, add more veganaise. As the pasta sits longer and chills in the fridge, the sauce will get thicker and coat the pasta better.

Finish with cilantro, fresh cracked pepper and any salt you feel it may need.

Enjoy!!