Shellroni Salad with Jackfruit and Creamy Cashew Dressing Recipe - Forks Over Knives

Name: Shellroni Salad with Jackfruit and Creamy Cashew Dressing Recipe - Forks Over Knives
Total time: 35 min
Ingredients: 5 oz. Yukon gold potatoes, peeled and chopped (1 cup); ⅓ cup raw cashews; 1 tablespoon extra-virgin olive oil (optional, learn more ); 1 teaspoon lemon zest; 3 tablespoons lemon juice; 1 tablespoon yellow mustard; 2 teaspoons nutritional yeast; 2 teaspoons onion powder; 1 teaspoon garlic powder; ½ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; 8 oz. dry whole wheat shell pasta; 3 cups red and yellow grape tomatoes, halved; 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups); 1 15-oz. can green jackfruit, rinsed, drained, and chopped; ⅔ cup matchstick-cut carrots; ½ cup sliced celery; ¼ cup sliced scallions; ¼ cup sweety drop peppers or chopped peppadew peppers, drained; 2 tablespoons chopped fresh dill

www.forksoverknives.com

Jackfruit and chickpeas add heft to this vegan shell pasta salad, soaking up a lemon-infused creamy dressing. Get the recipe!

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Ingredients

5 oz. Yukon gold potatoes, peeled and chopped (1 cup)
⅓ cup raw cashews
1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
1 teaspoon lemon zest
3 tablespoons lemon juice
1 tablespoon yellow mustard
2 teaspoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
8 oz. dry whole wheat shell pasta
3 cups red and yellow grape tomatoes, halved
1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
1 15-oz. can green jackfruit, rinsed, drained, and chopped
⅔ cup matchstick-cut carrots
½ cup sliced celery
¼ cup sliced scallions
¼ cup sweety drop peppers or chopped peppadew peppers, drained
2 tablespoons chopped fresh dill