Description
The sauce for this pasta salad is made using soaked cashews instead of mayonnaise. It can be made up to 1 day ahead of time. It’s the perfect recipe to bring to parties, pot lucks, picnics, and BBQs.
Ingredients
Units
Scale
- 8 ounces (4 cups when cooked) gluten free macaroni (or any small pasta shape)*
- Dressing:
- 1 cup raw cashews, soaked for 6 to 8 hours (or 1 hour in very hot water)
- 1/2 cup cold filtered water
- Juice of 1 lemon
- 1 to 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 to 2 tablespoons agave nectar (or more to taste)
- 1 teaspoon dried dill
- 1/4 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Veggies for salad:
- 1 small red onion, finely chopped
- 2 to 3 ribs celery, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
Instructions
- Cook the pasta: Cook the pasta according to your package directions (mine took 7 to 8 minutes). Drain and allow to cool completely.
- Make the dressing: Drain and rinse the soaked cashews. Add the drained cashews and the liquids (not the spices/herbs) to the blender. Blend until smooth, about 1 minute. Add a little more water if too thin. Pulse in the herbs/spices. Taste and adjust as needed. Add more vinegar for more tang or more agave for a little more sweetness, or more dill for more herb-y flavor. Set aside.
- Assemble the Salad: Add the cooled pasta to a large mixing bowl. Add the chopped veggies and the sauce. Stir until everything is well combined.
- Chill: You could serve the pasta immediately. However it is best when it has chilled for at least 1 hour. Can be made up to 1 day ahead of time and lasts in your fridge for 4 to 5 days (maybe less depending on how well your gluten free pasta holds up).
Notes
I used Banza pasta. It’s made from chickpeas. It holds up nice, even when it’s leftover. It’s gluten free, vegan, and is high in protein and fiber. I find it at my Super Target, but I’m sure you can always find it online.
Prep time does not reflect the inactive time needed to soak the cashews.
Recipe inspired by Minimalist Baker
