Spicy Macaroni Salad
Time: 15 minutes
Servings: 2-4
Salad:
1 cup dried macaroni noodles (I used brown rice macaroni noodles)
1/2 cup canellini or white beans
1/4 red onion, finely diced
2 stalks celery, roughly chopped
Dressing:
1 cup canellini or white beans
1+ cup water, more to consistency
1/2 cup raw cashews, or 1/4 cup cashew butter
1 Tbsp fresh lime or lemon juice
1/2 Tbsp miso paste
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1/4 tsp cayenne pepper
black pepper to taste
Instructions:
1.) Bring a medium pot of water to boil and cook noodles until al dante. Drain and rinse with cold water to cool.
2.) While the noodles are cooking, prepare the other salad ingredients and the dressing.
3.) For the dressing, in a high-powered blender, blend all of the ingredients. Add more water to achieve the desired consistency, which is somewhere between the consistency of mayo and ranch dressing.
4.) Once all ingredients have been prepped, combine the pasta with the other salad ingredients and pour 1/2 cup of the dressing onto the mixture. Stir until well combined. Grind fresh black pepper over the salad and serve chilled.
Amy's Notes:
This recipe requires just one can of beans, divided into 1/2 and 1 cups for the salad and dressing, respectively. I served my macaroni salad over a bed of mixed greens. I didn't have any on hand, but I would have topped the salad with fresh cilantro.
This salad would also be great with the addition of some sliced black olives, but like I said in an earlier post, we are running short on some groceries in preparation of going on vacation in a little over a week.
The spicy mayo-like dressing could also be used to make a Nutritarian-friendly spicy potato salad for a BBQ or picnic. Just use your imagination!
What is your go-to Nutritarian recipe to bring to BBQs or picnics?
Health and Happiness,
Amy
1 cup canellini or white beans
1+ cup water, more to consistency
1/2 cup raw cashews, or 1/4 cup cashew butter
1 Tbsp fresh lime or lemon juice
1/2 Tbsp miso paste
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1/4 tsp cayenne pepper
black pepper to taste
1.) Bring a medium pot of water to boil and cook noodles until al dante. Drain and rinse with cold water to cool.
2.) While the noodles are cooking, prepare the other salad ingredients and the dressing.
3.) For the dressing, in a high-powered blender, blend all of the ingredients. Add more water to achieve the desired consistency, which is somewhere between the consistency of mayo and ranch dressing.
4.) Once all ingredients have been prepped, combine the pasta with the other salad ingredients and pour 1/2 cup of the dressing onto the mixture. Stir until well combined. Grind fresh black pepper over the salad and serve chilled.
Amy's Notes:
This recipe requires just one can of beans, divided into 1/2 and 1 cups for the salad and dressing, respectively. I served my macaroni salad over a bed of mixed greens. I didn't have any on hand, but I would have topped the salad with fresh cilantro.
This salad would also be great with the addition of some sliced black olives, but like I said in an earlier post, we are running short on some groceries in preparation of going on vacation in a little over a week.
The spicy mayo-like dressing could also be used to make a Nutritarian-friendly spicy potato salad for a BBQ or picnic. Just use your imagination!
What is your go-to Nutritarian recipe to bring to BBQs or picnics?
Health and Happiness,
Amy
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