The BEST way to sell this recipe is that it can sit on a backyard barbeque table in place of a non-vegan or processed vegan-ingredient pasta salad and meat eaters (or vegan junk-foodies) would be none-the-wiser.
I’m heavy into summer recipes and wanted to make sure I had some great options for upcoming outdoor hangouts and warmer weather. This dish is exactly what you’d expect from a traditional (dare I say classic one more time?) pasta salad. I even hesitate to say the flavors are my own because all I did for this one was search around for what the most classic pasta salad recipe is and play with it a bit to make it work for my recipe parameters.
The trick is the sauce. Cooked noodles and a mix of fresh veggies slathered in mayonnaise is what makes a pasta salad…pasta salad, but I wanted to make sure I had a healthier, homemade, unprocessed option to put in its place. And in came my wonderful potato sauce base that I’ve already used in both mac and cheese and Alfredo.
I’ve essentially made mayonnaise from potatoes. The mix of spices with cooked, blended potatoes is flavorful and reminds me of mayonnaise (though, I’ll honestly say I haven’t eaten real or even processed mayonnaise in a long time), enough so that I’d almost consider spreading this on a sandwich – and if you take just the sauce and try it that way please let me know!
This dish can be made completely nut-free, but the addition of cashews is a more typical vegan cream-sauce alternative. I was hesitant to go this route, though, because I know have nut-free options is not only great for people with allergies, but it also keeps my recipes lower fat and lower calorie, which aligns better with the intent of my blog and my own diet and lifestyle.
You can also make the sauce and the dish itself spicy for a variation, adding sriracha to the sauce to make a ‘spicy mayo’ and throwing diced jalapenos into the fresh veggie mix.
When it comes to taste, this recipe is:
- CLASSIC
- Fresh
- Crunchy
- Rich & Starchy
- Mild but tasty
If you’re like me, pasta salad is not a hard-sought after flavor, but this recipe is exactly what you’d be looking for if you’re a pasta salad lover or you’re looking to make a healthy alternative. The creamy sauce coats the fresh crunchy veggies and cooked pasta and makes you easily forget your not eating mayonnaise. It’s not overpowering or packed full of flavor, but instead is mild and balanced because it’s intended role is to accent and highlight the main dish during a summer backyard cookout. And if you’re trying to stick to a whole food plant based diet, it’s just one more healthy recipe to you add to your collection.
If you try out this recipe, please share it with me by commenting here or on my YouTube channel, or even tagging me in a photo on Instagram @plantsnotplastic. I read every comment and love hearing from you. Enjoy!
Classic Macaroni Pasta Salad
Equipment
- 2 small-med saucepans
- Medium mixing bowl
Ingredients
- 16 oz dry macaroni or other pasta of choice should be 1 package
- 1/2-3/4 small yellow onion ~1/2-3/4 cup, diced
- 1/2-1 regular red bell pepper ~3/4-1 cup, diced; option [note#1] AND/OR
- 1 medium carrot ~ 1/2-3/4 cup, shredded; optional [note#1]
- 3-4 stalks celery ~1/2-3/4 cup, diced or sliced
- 1/4-1/2 regular jalapeno finely diced; optional, if you want it spicy
- 1/4 cup raw unsalted cashews soaked (see directions); OPTIONAL [note#2]
- 1 medium Russet potato ~1.25-1.5 cups, peeled and chopped [note#2]
- 1/2 tsp garlic powder
- 1/4 tsp cayenne or to taste
- 1/4 tsp ground black pepper or to taste
- 1/4 tsp salt or to taste
- 1 tbsp agave sub sugar
- 1 tbsp apple cider vinegar or lemon juice sub distilled vinegar
- 2 tsp sriracha optional, if you want it spicy
- 3 tbsp water
Instructions
- Soak cashews for 30 minutes to an hour in boiled water.
- In the meantime bring potatoes in a pot of water to a boil potatoes and summer for 10-15 minutes until fork tender and cook pasta per package directions [note#3].
- Slice and dice your veggies and set them aside.
- Drain the cashews and both sets of potatoes, reserving some of the peeled potato cooking water.
- To a blender add the soaked cashews, peeled potatoes, spices, agave, vinegar or lemon juice and peeled potato water and blend until a smooth, thick sauce has formed; add more water 1 tbsp at a time if needed.
- Combine all ingredients together, starting with your pasta and sauce and adding the remaining ingredients in the smallest amounts first, then taste and adjust by adding more of each ingredient to your preference [note#4].
- Chill in the fridge for an hour before serving.
- Enjoy!
Video
Notes
- Carrots and bell pepper will add a necessary sweetness to the salad; use both or just one to your preference.
- Cashews add some nice richness that you would typically get from mayonnaise in a pasta salad, but this recipe is very tasty without it and the cashews are high in fat. If you follow a lower fat diet, limit nuts from your diet and/or are allergic to nuts, you do not need to include them. This will also save you time! Keep in mind that adding the cashews will bump it from 17-30% fat as a percentage of calories for the whole recipe; I try to stick to 10-20%.
- I prefer to cook my pasta slightly al dente, as it will marinate with everything in the fridge and soften during that time.
- I say it this way because I find that personal preference may like more sweetness or more crunch from the celery, or less spiciness from the onion. I've put the ingredients in the amounts I prefer you can always add more, so start with less and add if needed since you won't be able to take away.
I’m assuming the potato goes in the blender with the cashews? You don’t actually address this and “ note 3” does not refer to the potato as you say it states (unless I’m really overlooking something). Please clarify? Thanks.
Thank you so much for your comment, Kelly! I’ve just updated the recipe card to make it clear that you want to add the peeled potatoes and their cooking water to the blender along with everything else to make the sauce! Great catch, thank you again!