Vegan Caesar Pasta Salad

This crazy fast meal can be made ahead of time, and dressed once you are ready to eat, or served immediately after making. So it is perfect for a party, or a simple dinner at home!

THE RECIPE

INGREDIENTS

Vegan Cheesy Herb Croutons:

1 Loaf Crusty bread, I used Trader Joe's Ciabatta
3 Tbsp. Olive oil
2 Tbsp. Nutritional yeast
1 tsp. Garlic powder
1/2 tsp. Basil, dried
1/2 tsp. Salt

Vegan Caesar Dressing:

1/2 C. Vegan Mayo
2 tsp. Dijon mustard
1 Tbsp. Capers
Juice of 2 Lemons, about 2 Tbsp.
2 Tbsp. Nutritional yeast
1 Clove Garlic
1/4 tsp. Salt
Pinch of black pepper

For the Salad:

1 Head Romaine, chopped
16 oz. Pasta

INSTRUCTIONS

First, cook your pasta according to package directions. Drain and let cool.
While the pasta is cooling, make the croutons. Preheat the oven to 375 degrees.
Cut the loaf of bread into cubes, then put them in a large mixing bowl, drizzle with the olive oil, then pour the nutritional yeast and seasoning into the bowl. Then toss to coat all the bread cubes in the olive oil and seasoning. Add a dash more olive oil, if you need more.
Spread them on a baking sheet and bake at 375 degrees for 15-20 minutes until they are brown and crispy.
While the croutons bake, make the dressing. Add all the dressing ingredients to a blender. Blend until smooth, taste and adjust seasoning.
Once the croutons are done, in a large bowl, add the chopped romaine, pasta, croutons and then pour the dressing on and toss. Serve immediately.

This recipe and image adapted from: www.rabbitandwolves.com