This vibrant Cashew Pasta Salad combines rotini pasta, chickpeas, fresh herbs, and crunchy PLANTERS® cashews for a refreshing and satisfying meal.
Tossed in a zesty lemon and red wine vinaigrette, it’s packed with flavor and perfect for lunch, dinner, or entertaining. A colorful mix of avocado, bell peppers, arugula, and celery adds texture and nutrition to every bite.
Ingredients
6 servings
| ¼ | cup finely chopped fresh cilantro |
| ¼ | cup finely chopped fresh mint |
| 1 | medium shallot, minced |
| 2 | tablespoons extra-virgin olive oil |
| 2 | tablespoons lemon juice |
| 1½ | tablespoons red-wine vinegar |
| 1 | teaspoon Dijon mustard |
| 1 | clove garlic, minced |
| ½ | teaspoon salt |
| 12 | ounces rotini pasta, cooked and drained |
| ¾ | cup canned chickpeas, rinsed |
| ½ | medium red bell pepper, cut into bite sized strips |
| ½ | medium yellow bell pepper, cut into bite sized strips |
| ½ | large avocado, diced |
| 2 | stalks celery, thinly sliced |
| 1 | cup arugula |
| ½ | cup PLANTERS® cashews |
Directions
In large bowl, combine cilantro, mint, shallot, oil, lemon juice, vinegar, Dijon, garlic and salt.
Add remaining ingredients. Toss to combine.