This pasta salad is made using a handful of finely diced veggies, two and a half cups to be exact. If you don’t have the vegetables listed below, just use whatever you have in your crisper – you just need at least two cups worth. This is an easy way to use up the vegetables in your fridge and get more plant-packed goodness into your diet – and you won’t have to look far for vegan mayo, there are so many delicious options out there.
.When you cook pasta, you usually cook it to al dente and rightly so, but I prefer to overcook the pasta slightly for a pasta salad. This is because when the pasta salad chills in the fridge the pasta will harden slightly, making it a little too firm for my liking. I suggest you overcook the pasta slightly so that it’s tender, rinse under cold water to stop the cooking process then drain the pasta extremely well so you don’t water down the dressing.
Make at the beginning of the week and keep in the fridge for when you’re feeling peckish, need a packed lunch or a side for dinner.
Curried Macaroni Pasta Salad
- 1 cup macaroni pasta
- ½ cup mayo
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 2 teaspoon curry powder
- 1 teaspoon chilli powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup frozen corn
- ½ cup finely diced celery
- ½ cup finely diced carrot
- ½ cup finely diced red pepper
- ½ cup finely diced red radish
- 2 green onions minced
- 2 tablespoons minced parsley
- In large pot of salted water to a boil, cook pasta according to package directions or until tender (not al dente). Drain and rinse under cold water. Drain well.
- In a large bowl, whisk mayo, lemon juice, maple syrup, curry powder, chilli powder, salt, and pepper.
- To mayo mixture, stir in add corn, celery, carrot, red pepper, radish, green onions, parsley and cooked pasta.
- Cover and refrigerate for 1 hour before serving.
- Overcook the pasta so that it’s tender, not al dente.
- Cook all your vegetable the same size, aim for the size of a corn kernel.
- ½ cup of black beans can be added to this recipe to make it even more filling.
- You’ll find vegan mayo in the fridge or condiment section at your grocery store. Or you can make your own, there are so many great recipes online.