Description
Rich, wholesome, and zippy, this Vegan Creamy Asparagus Pea Macaroni Salad is the quintessential spring celebration on a plate.
Ingredients
Scale
Salad Ingredients:
- 8 to 12 oz. dry elbow macaroni *
- 16 to 24 fresh asparagus spears, trimmed, sliced into 1-inch pieces *
- 1 ¼ cups frozen baby sweet peas, thawed
- 1 cup green onions, sliced (+/-)
Dressing Ingredients:
- 1 cup (raw) cashews
- 3 Tablespoons distilled white vinegar
- ¼ cup + 1 Tablespoon water
- ¼ cup yellow mustard *
- ½ teaspoon Dijon mustard (+/-) *
- 1 Tablespoon pure maple syrup (+/-) *
- ¼ cup lemon juice
- ¼ teaspoon hot sauce (optional) *
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch 1 ¼ teaspoons sea salt (+/-) *
Optional Topping:
- Sprinkle dried dill weed (or fresh)
Instructions
- Cook the elbow macaroni according to package directions, when done, immediately rinse thoroughly with cold water (rinse until all the macaroni is cold), shake off excess water, set aside to use in Step 4.
- In the meantime, place the cashews into a small bowl, cover with boiling water and allow to sit for 20 minutes.
- Trim the asparagus (see notes). Slice the head off at diagonal. Then slice the spear into 1-inch sized pieces at a diagonal and place in a glass bowl. Boil some water in a teapot, then once boiling, pour the boiling water over the asparagus and steep (blanch) for 30 seconds. After 30 seconds, immediately pour the asparagus into a strainer and run cold tap water over the blanched asparagus until cold, place on a plate lined with a lint free dish towel (to absorb the water) and set aside.
- After the cashews have soaked for 20 minutes, then drain off and discard the water. Place the soaked cashews into a high-speed blender along with all the remaining Dressing Ingredients. Blend until smooth and emulsified, scraping down the sides several sides. Set aside.
- Place all the Salad Ingredients, including the cooked and cooled elbow macaroni and asparagus, into a large bowl, mix to evenly distribute the ingredients.
- Pour the dressing over the mixture, gently toss. Taste test for flavor. Add more seasoning, if needed. Best if served immediately. If desired, sprinkle with dried or fresh dill weed. Refrigerate leftovers.
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.
Serving: 8 to 10 (makes 10 cups)