Macaroni Pasta Salad (vegan, wfpb)

Bowl of the macaroni pasta salad. In the background my daughter holding the serving spoon.

Macaroni Pasta Salad (vegan, wfpb)

Nothing says summer quite like a good ol' barbecue party - but don't forget the pasta salad! This vegan recipe forgoes traditional mayo and oil, instead using flavorful Tahini-white bean dressing to create an irresistibly creamy dish that's packed with veggies. It works great as either dinner or prepped lunchbox meals, so you can enjoy it all season long!

Course Salad

Cuisine International

Keyword barbeque, bbq parties, bowls, classic, cooking, dinner, grilling, healthy, lunch, picnic, potluck, recipe, salad, vegan macaroni salad, veggies

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 471kcal

Author Jasmin

Ingredients

1 pound 500g short pasta
1 can palm hearts
2 celery ribs minced
1-2 carrots grated
1 red bell pepper seeded and chopped
¼ red onion minced
¼ cup 40g dill pickles chopped (I love the German Brand)
1 can corn
1 cup 150g peas

Dressing

1 15 oz 400g can white beans, rinsed
4 tablespoon tahini
¼ cup plus 1 tbsp 75 ml pickle juice
1 tablespoon Dijon mustard
½ teaspoon Garlic Powder
¼ teaspoon Cayenne Pepper
Sea Salt and White Pepper to taste
Chopped parsley if desired.

Instructions

First you cook the noodles according to the package instructions. And let them cool down a bit.
Chop the vegetables and put them in a large bowl.
Now prepare the dressing. Add all the ingredients to a high speed blender and mix until a creamy dressing is created. Season it again.
Now add the slightly cooled pasta to the vegetables and mix everything with the dressing.
If the pasta salad seems a bit dry, you can add a little pickle juice.

Video

Nutrition