Crispy, seasoned croutons add buttery crunch to this simple pasta salad—from the Fast Easy Cheap Vegan cookbook—that’s guaranteed to add major deli vibes to your lunch. Make extra for topping your leafy green salads. You can thank us later.
What you need:
3½ cups short pasta, such as farfalle, shells, macaroni, or orecchiette
2 tablespoons vegan butter
2½ cups small cubed bread
1 tablespoon Cajun seasoning
2 large tomatoes, cut into wedges
1 head Romaine lettuce, chopped
¼ red onion, thinly sliced
¼ cup vegan mayonnaise
2 tablespoons lemon juice
¾ teaspoon salt
¼ teaspoon black pepper
What you do:
- Bring a large pot of water to a boil and cook pasta according to package directions. Drain and rinse well with cold water to cool pasta completely.
- In a large skillet over medium-high heat, melt butter. Add bread cubes and seasoning, stirring to coat bread. Fry until golden and crispy. Remove from heat and set aside.
- Into a large bowl, add cooled pasta, tomatoes, lettuce, onions, mayonnaise, lemon juice, salt, and pepper. Toss well to combine. Scatter toasted bread cubes on top and serve immediately.
Photo credit: Sam Turnbull
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