Pasta salad with cherry tomatoes and broccoli top view square image


Hi Compassionate One,

Are you wanting more healthy pasta variations to add to your cooking repertoire?

Welcome back for another delicious, nourishing and simple recipe!

Here is something a little different, super nourishing, full of flavour and so simple to make!

Simple Ingredients:

  • 1 packet of buckwheat pasta (or other gluten free pasta)
  • 1 cup organic cherry tomatoes, halved
  • 1 head romaine lettuce, finely chopped
  • 2 tablespoons capers (optional)
  • 1 batch of caesar dressing (see below)
  • pepper, to taste

Ceasar dressing: note I have doubled the dressing ingredients so that you can plenty left over for tomorrow or the day after if you wish.

  • 1 cup raw cashews
  • 1/2 cup water
  • 2 teaspoon organic miso
  • 2 tablespoon organic mustard
  • 2 tablespoon fresh lemon juice
  • 3 tablespoons vegan mayonnaise (read label for a clean, preservative free option)
  • 3 tablespoons capers
  • pepper, to taste


Simple Instructions:

1. Bring a large pot of water to boil. Add pasta and cook according to package instructions.

2. Drain and rinse quickly under cold water.

3. While the pasta is cooling, prepare the dressing. Add all ingredients to a high-powered blender and blend on high until smooth and creamy.

4. Once pasta is completely cooled, tomatoes, lettuce, capers and 1/2 cup dressing. Toss until salad is evenly coated. Season with pepper.

5. Best served cold, so allowing it to cool in the fridge for up to an hour is recommended.

6. Enjoy with the whole family.

Note: If your kids don’t want the lettuce or capers, that’s completely ok. You can set aside pasta and the caesar dressing and tomatoes and they can enjoy that. 🙂 We all deserve to eat meals that we love!

Give the plant-based lifestyle a real shot. Check out Wild Nutrition: Your 30-Day Revolution to Plant-Based Vitality—and learn how simple and delicious it is to lose weight and thrive!