Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Vegan Rainbow Macaroni Salad (GF)
This Vegan Rainbow Macaroni Salad is rich and creamy, packed with veggies and super easy to make!
Course
Main Course, Salad, Side Dish
Cuisine
American
Keyword
vegan bbq side dish, vegan macaroni salad, vegan pasta salad
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
as a main, 4 as a side
Calories
541
kcal
Author
Rhian Williams
Ingredients
200
g
(7oz) pasta
(ensure gluten-free if necessary)
150
g
(1 cup) frozen green peas
For the vegetables:
1
red pepper, cored and diced
Handful
of purple cabbage, shredded
1
carrot, peeled and grated
1
courgette (zucchini), grated
4
radishes, diced
For the mayonnaise:
75
g
(½ cup) raw cashew nuts - soaked overnight in cold water or in boiling hot water for 10 minutes
1
teaspoon
agave syrup
(or sub any other sweetener)
3
teaspoons
apple cider vinegar
(ensure gluten-free if necessary)
130
ml
(½ cup) water
Salt + pepper, to taste
Instructions
Cook pasta according to instructions on packet - add peas at the same time
For the mayonnaise:
Use a food processor, blender (or hand-held stick blender) to whizz until completely smooth
To assemble:
Place the cooked pasta and peas in a large bowl along with the vegetables
Pour over the mayonnaise and mix well
Taste and add more salt if necessary
Leave to cool until it reaches room temperature before serving
Keeps covered in the fridge for up to a day, though the texture and how long it keeps for depends on which type of gluten-free pasta you use
Nutrition
Calories:
541
kcal