Morning made better

Excellent for a picnic or a simple make-ahead lunch, this pasta salad is bright, refreshing, and comes together in a flash.


  • 1 ¼ cups Unsweetened Plain Cashewmilk Yogurt
  • 5 tablespoons extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 ½ cups frozen peas, thawed
  • ½ pound spiral pasta or pasta of your choice
  • ¼ cup pine nuts
  • Crushed red pepper flakes
  • ¾ cup fresh basil leaves, torn
  • ½ cup cherry tomatoes
  • ½ teaspoon salt
  • Freshly ground black pepper


  • Put the Cashewmilk Yogurt, 3 tablespoons oil, garlic, and 1/2 cup peas in the food processor and process until smooth. Transfer the sauce to a large mixing bowl.
  • Boil a pot of salted water and cook the pasta until al dente (per the package instructions).
  • As it cooks, heat remaining 2 tablespoons oil in a small skillet over medium heat. Add the pine nuts and a few dashes red pepper flakes, depending on how spicy you’d like the dish to be. Cook just a few minutes until the nuts are golden.
  • Heat the remaining peas in boiling water, then drain after 1-2 minutes. Add the cooked pasta to your bowl of yogurt sauce.  Then add peas, basil, tomatoes, salt, and pepper, and toss to combine.
  • Spoon pasta into serving bowls, and top each bowl with the pine nuts and a drizzle of the spicy oil left in the pan.
Basil Mint Yogurt Pea pasta Salad