Vegan Cavatappi Macaroni Salad

Vegan Cavatappi Macaroni Salad Serves: 5 lbs


  • 1½ lbs. cooked Cavatappi Pasta Noodles
  • 12 oz. prepared RC Vegan Creamy Coleslaw Dressing
  • 1 Tbsp. dry parsley flakes
  • ½ each red bell pepper
  • ½ each green bell pepper
  • 10 oz. diced celery
  • 8 oz. matchstick cut carrots


  1. 1 Cook pasta in boiling salted water until al dente.
  2. 2 Drain and shock in cold water then drain well mix with a little blended oil to keep from sticking together and reserve.
  3. 3 Combine prepared RC Vegan Creamy Coleslaw Dressing and parsley flakes in a bowl and blend together and reserve refrigerated.
  4. 4 Wash the peppers well and cut in half through steam and remove stem, ribs and seeds.
  5. 5 Cut in small dice then rinse under cold water and drain well.
  6. 6 Mix the cooked Cavatappi noodles with vegetables then add dressing and blend together.
  7. 7 Keep refrigerated.


Value Added Suggestions:
To “Umamify” the recipe, simply add ½ tsp. RC Umami Sensations® Mirepoix Powder and ½ tsp. RC Umami Sensations® Kokumi Powder.
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