Hawaiian Pasta Salad

This sweet & tangy Hawaiian Pasta Salad is absolutely scrumptious! Apple cider
vinegar is added to the carrots and warm pasta and absorbed into the starches,
while the tofu-based sweet, peppery, creamy dressing and two types of onions
really bring the flavors together.

Servings: 0

Author:

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Course:

Side Dish Salad

Cuisine:

American

Keywords:

Pasta Vegan salad Sweet Hawaiian Starch McDougall

Instructions

1 Cook pasta until al dente
2 Drain pasta and return to pan (do NOT rinse)
3 While pasta is hot, stir in shredded carrot and apple cider vinegar
4 Cover pasta and refrigerate 20-30 minutes until it's closer to room temperature
or starting to cool
5 Make the Creamy Tofu Dressing in a high speed blender by adding all ingredients
and blending for 45-60 seconds
6 Add pepper, and optional salt to Creamy Tofu Dressing, taste, and add any
additional sugar, pepper, or salt as desired (I usually add just ⅛ tsp more
black pepper)
7 Fold Creamy Tofu Dressing, scallions, and minced onion into pasta
8 Serve immediately or chill to allow the flavors to meld
9 This pasta lasts for several days in the refrigerator

Hawaiian Pasta Salad

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook