My husband has a love affair with “mac salad”. Yes, the traditional heavy mayo with elbow noodles pasta salad. He could eat gallons of the stuff. I on the other hand, got so sick of mac salad during the holidays last year I cannot eat another bite of it. This recipe is our happy medium. It still has the creaminess (with vegan mayo!) that he likes but has hints of herbs and vinegar that I like. This is a perfect potluck dish. Hope y’all enjoy!
1Tablespoonof extra virgin olive oil and 1 tsp extra to dress the noodles after cooking
Juice of 2 limes
1teaspoonof onion powder
1teaspoonof garlic powder
1/2teaspoonof Italian herb blend optional
Salt and pepper to taste
Prepare the noodles according to the package, but be sure to add 1 tsp of salt to the cooking water. Cook to al dente, where they still have a slight bite to them and are not mushy.
While the noodles are cooking start the dressing. Mix with a fork the Vegenaise. Ketchup, vinegar, olive oil, lime juice and spices. Set aside.
In a large bowl mix the corn, beans, tomatoes, bell peppers, olives, green onions and cilantro. Add salt and pepper to the veggies according to your taste.
Once the noodles are cooked, drain in a colander and rinse with cold water. Add a tsp of olive oil to the noodles so they don’t stick together.
Once the noodles are cooled add to the bowl of veggies along with the dressing. Add salt and pepper again to your liking. I like to pop the salad in the frig for 10 min to have the flavors marry before eating.
If you decide to add avocado, cut in bite sized chunks and add to the salad right before serving.