Description
If you’re on the hunt for a vibrant, flavorful pasta salad that’s perfect for spring and summer gatherings, look no further than this Vegan Old-Fashioned Catalina Pasta Salad.
Ingredients
Scale
Salad Ingredients:
- 1 red bell pepper, small dice
- 5 to 6 green onions, sliced (+/-)
- 1 cup pimento olives, sliced/chopped (divided) *
- 2 celery ribs, diced (optional) *
Catalina Dressing Ingredients:
- ½ cup [raw] cashews *
- ½ cup water
- 3 Tablespoons tomato paste
- 1 Tablespoon lemon juice
- ¼ cup rice vinegar
- 1 Tablespoon distilled white vinegar
- 1 Tablespoon ume plum vinegar *
- 3 Tablespoons pure maple syrup (+/-) *
- 2 Tablespoons dried minced onions
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ¼ teaspoons sweet paprika (+/-) *
- ¼ teaspoon regular chili powder (+/-) *
- ½ teaspoon dried ground mustard powder (+/-)
- Pinch to 1 teaspoon sea salt (+/-) *
Other Ingredients:
- Pinch celery seeds (optional) *
- 8 to 10 oz. rotini pasta *
Instructions
- Place the cashews in a small bowl, pour boiling water over top and soak for 15 to 20 minutes, then drain (discard water) and set aside.
- Cook the pasta according to package directions, rinse well with cool tap water until cold, shake off excess water, set aside to drain.
- Place all the Catalina Dressing Ingredients (including the soaked and drained cashews) into a high-speed blender, process until smooth and emulsified, set aside.
- Place all the Salad Ingredients and cooked pasta into a large bowl, mix well to combine, then pour the Catalina Dressing over top, sprinkle in the celery seeds (if using), mix well. Serve and enjoy! 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.
*Servings: 6 to 8 (makes 7 cups)