Description
Healthy and easy to make. The dressing is really creamy as it uses a combination of silken tofu, cashews and olive oil.
This is perfect for a barbecue or buffet, as well lunch or dinner. Easily feeds 6 people!
Ingredients
- FOR THE DRESSING:
- 200 grams Silken Tofu, Drained
- ¼ cups Extra Virgin Olive Oil
- ¼ cups Cashews, Preferably Soaked In Water For 3 Or More Hours
- 1 clove Garlic (crushed Or Finely Chopped)
- 1 teaspoon Salt
- 3 Tablespoons Vegan Mayonnaise
- 1-½ teaspoon Dijon Mustard
- 1 teaspoon Dried Oregano
- 2 Tablespoons Chopped Basil Leaves
- ½ whole Lemons, Zest And Juice
- 1 teaspoon Sugar
- ½ teaspoons Ground Pepper
- FOR THE PASTA SALAD:
- 500 grams Macaroni Pasta Noodles
- 1 teaspoon Salt, For Cooking Pasta
- 1 whole Large Carrot, Cut Into Matchsticks
- 1 whole Red Or Yellow Bell Pepper, Thinly Sliced
- 2 whole Celery Stalks, Chopped
- 10 whole Cherry Tomatoes, Chopped
- ½ whole Red Onion, Thinly Sliced
- ½ whole Cucumber, Diced
- 4 whole Spring (green) Onions, Thinly Sliced
- Freshly Ground Black Pepper, To Taste
Preparation
To make the dressing, put dressing ingredients in a blender or food processor and blitz until smooth and creamy. Add some water if the dressing is too thick.
Boil a large pot of water and add 1 teaspoon salt. Add the pasta when the water is at a rolling boil and simmer until the pasta is al dente. Drain the pasta in a colander. Refresh (rinse with cold running water) the pasta until it is room temperature and not at all hot to touch.
In a large serving bowl, combine the pasta, half of the dressing and all the raw vegetables. Toss gently. Season with freshly ground black pepper and add more dressing if you think it needs it. Now serve or box up and refrigerate if cooking in advance.
