Ingredients
Pasta
- 8.8 oz macaroni noodles (gluten-free if needed)
Vegetables
- 1 red bell pepper, chopped
- 1 medium onion, diced
- 3 tomatoes, diced
- 1 small cucumber, diced
- ½ cup chopped dill pickles
- ¼ cup olives
Beans
- 1 (425 g / 15 oz) can white beans, drained and rinsed
Dressing
- ⅔ cup plant-based milk
- 3 Tbsp cashew butter or tahini
- 2-3 garlic cloves
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 1 Tbsp white vinegar
- ¾ tsp salt
- Black pepper, to taste
Instructions
- Cook the pasta: Cook the macaroni noodles according to package instructions, reducing the cooking time by 1-2 minutes to achieve al dente texture. Drain the noodles thoroughly and spread them out on a wide tray to cool quickly.
- Prepare the dressing: In a high-speed blender, combine plant-based milk, cashew butter (or tahini), garlic cloves, Dijon mustard, lemon juice, white vinegar, salt, and black pepper. Blend until the mixture is smooth and creamy, scraping down the sides as necessary to ensure even blending.
- Chop vegetables: Rinse and finely chop the red bell pepper, onion, tomatoes, cucumber, dill pickles, and olives. Place all the chopped vegetables into a large mixing bowl along with the cooled macaroni.
- Combine salad: Pour the prepared dressing over the macaroni and vegetables. Toss gently but thoroughly to ensure all ingredients are evenly coated. Taste the salad and adjust the seasoning if needed.
- Chill and serve: Garnish the salad with fresh herbs such as parsley or dill. Serve chilled or at room temperature. For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Use gluten-free macaroni if you require a gluten-free version.
- The salad can be customized with other fresh vegetables to your liking.
- Letting the salad rest in the refrigerator enhances the flavor absorption.
- This salad is best served chilled but can also be enjoyed at room temperature.
- Cashew butter can be substituted with tahini for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
