Description
Reminiscent of the classic version, this healthy Vegan Big Mac Pasta Salad is a must-have for your next summer backyard party or potluck.
Ingredients
Scale
Base Salad Ingredients:
- 12 oz. elbow macaroni *
- ½ to ¾ cup diced red onions *
- ½ to 1 cup diced dill pickles *
Dressing Ingredients:
- 8 oz. silken tofu (1/2 block) *
- 2 Tablespoons tomato paste
- 2 Tablespoons + 2 teaspoons pure maple syrup (+/-)
- 2 Tablespoons distilled white vinegar
- ¼ cup apple cider vinegar
- 2 Tablespoons dill pickle brine *
- 2 Tablespoons low-sodium vegetable broth *
- 2 Tablespoons reduced-sodium tamari *
- 2 Tablespoons tahini
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 ½ teaspoons dried ground mustard powder
- ¼ to 1 teaspoon sea salt (+/-) *
Instructions
- Cook the elbow macaroni according to package directions, when the pasta is done, drain and rinse in cold water until the pasta is cold. Shake well to remove any excess water and allow to drain. Set aside.
- Make the dressing by placing all the Dressing Ingredients into a high-speed blender and blend on high until smooth and emulsified.
- Place all the Base Salad Ingredients into a large bowl, mix to evenly distribute the ingredients. Then pour the Dressing over the pasta. Stir well, serve, and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 8 (makes 7 ½ to 8 cups)