Here’s a delicious reworking of traditional macaroni salad. Prepared with whole-grain pasta and lots of crunchy fresh veggies, this one is so nutritious, it can stand alone as a main dish! A refreshing change from the same old salad routine.
Since we went vegan and oil-free, we have given up mayonnaise, even egg-free mayo substitutes, because of the high fat content. So, we have to be a little more creative in how we come up with creamy textures. One indispensable ingredient is raw cashews. The natural fat lends itself well to sauces and toppings both savory and sweet.
This dressing is creamy and mildly sweet, flavored with a blend of garlic, mustard and lemon. I will quote Steve on his first bite of this salad: “Damn, that’s good!”
Creamy Pasta Salad
2 cups dried whole grain pasta, cooked, drained and chilled
3 ribs celery, sliced
2 carrots, grated
1 small red onion, diced
1/2 cup black olives, sliced
1 cup flat leaf parsley, chopped
1/2 red bell pepper, diced (optional)
1/2 cup water
1/2 cup raw cashews
2 dates, pitted and sliced
2 cloves garlic, minced
2 tablespoons prepared mustard
4 tablespoons fresh lemon juice
Fresh ground black pepper
Combine cashews, dates and water and set aside while you prepare the vegetables. Place cashew mixture in high-powered blender with remaining dressing ingredients and process until smooth. Toss with vegetables and pasta to coat.
Recipe courtesy of Cathy Fisher: http://www.straightupfood.com/blog/