1cup of sliced fennel bulb (keep 1/4 of the fonds)
1cupsugar snap peas (cut into bite-sized pieces)
Salt and black pepper to taste
Make the pasta. Begin by heating a large pot of water. Add dry pasta to boiling water. Turn the heat down so it doesn’t boil over. Cook the pasta according to the package instructions. Taste it to check for doneness. Once it's tender yet firm, immediately drain it and rinse it with cool water to keep it from sticking.
Blend the dressing ingredients. Add vegan sour cream, basil, parsley, fennel fonds, garlic, 3 scallions, and lemon juice to a food processor or blender. Combine the ingredients until smooth. Add more lemon juice or water if you want to make it thinner.
Finish the salad. Mix the dressing and pasta in a large bowl, then add the sliced fennel, arugula, and sugar snap peas. Adjust the flavors. Add salt and black pepper if desired. If the salad starts to cease (dry out), add a few tablespoons of lemon juice to freshen it up.
Nutritional information is based on cashew sour cream. Exact calories, fat, and nutrients will vary depending on sour cream and pasta.
The recipe calls for 6 scallions in total. 3 are blended with the salad dressing, and 3 are sliced and mixed into the salad.
If you need a substitute for fresh fennel, the closest is diced celery or celeriac. You won't get the same subtle licorice flavor as fennel, but it will give the salad crunch. In a pinch, diced carrot can be used.
Store leftover pasta salad in the refrigerator. Add lemon juice or more vegan sour cream to freshen it up if desired.
Serving Size:1 1/2 cups
Keywords: vegan pasta salad with green goddess dressing, plant-based