Vegan Cavatappi Macaroni Salad
A vibrant, plant-based pasta salad featuring al dente cavatappi noodles, crisp bell peppers, diced celery, matchstick carrots, and fresh parsley tossed in creamy RC Vegan Creamy Coleslaw Dressing.
Yield / Servings
5 lbs. Total Yield
Category
Entrees / Vegan & Vegetarian
Ingredients
7 Components
Cavatappi Pasta Noodles Cooked al dente
1½ lbs.
RC Vegan Creamy Coleslaw Dressing
Prepared
12 oz.
Dry Parsley Flakes
1 Tbsp.
Red Bell Pepper Small diced
½ count
Green Bell Pepper Small diced
½ count
Celery Diced
10 oz.
Carrots Matchstick cut
8 oz.
Preparation Steps
1
Cook & Shock Pasta
Cook 1½ lbs. cavatappi pasta noodles in boiling salted water until al dente. Drain and shock immediately in cold water to stop cooking. Drain thoroughly, toss with a light coating of blended oil to prevent sticking, and reserve.
2
Mix Herb Dressing Base
In a small bowl, whisk together 12 oz. prepared RC Vegan Creamy Coleslaw Dressing and 1 Tbsp. dry parsley flakes. Cover and refrigerate until ready to dress the salad.
3
Prep Vegetables
Wash red and green bell peppers thoroughly, cut in half, and remove stems, ribs, and seeds. Cut into small dice, rinse under cold water, and drain well. Combine with 10 oz. diced celery and 8 oz. matchstick cut carrots.
4
Combine, Chill & Serve
In a large mixing bowl, fold the cooked cavatappi pasta together with the diced vegetables. Add the herb-infused vegan dressing and toss gently until fully coated. Cover tightly and keep refrigerated until service.
Chef Notes & Umami Flavor Boost
Plant-Based Creaminess: RC Vegan Creamy Coleslaw Dressing delivers rich, traditional mayonnaise-style mouthfeel without any dairy or egg allergens.
Chef's "Umamify" Tip: To elevate the savory depth of plant-based dishes, simply add ½ tsp. RC Umami Sensations® Mirepoix Powder and ½ tsp. RC Umami Sensations® Kokumi Powder directly into the dressing blend.