Pasta Salad

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Creamy pasta salad with lots of veggies are packed in. Serve as a side or as a meal.

Yield: 6 servings


  • 2 cups uncooked spiral pasta, (170 gr/6 oz)
  • 1 cup caluiflower, chopped small
  • 1 cup juilenned raw carrots
  • 1 cup celery, diced
  • 1 cup red pepper, diced
  • ½ cup onion, diced
  • 1 cup frozen peas*, thawed and set aside
  • Mrs. Dash, generous srinkle
  • Costco No Salt seasoning, generous sprinkle
  • parsley dried, generous sprinkle 
  • salt and pepper to taste

Dressing (whisk together)

  • 1 ¼ cup Cashew Tofu Mayo, more as needed
  • 1/3 cup pickle juice
  • a few drops of hot sauce, optional


  1. Cook pasta according to package instructions for al dente. Drain, rinse with cold water and drain well. Transfer to a large bowl and cool completely.
  2. Add cauliflower, carrots, celery, onions and seasonings. (To keep peas vibrant green, do not add until ready to serve).
  3. Pour dressing over salad and toss gently to coat. 
  4. Cover and refrigerate until serving. 
  5. Add peas, when ready to serve.


  • Substitute peas with shelled soybeans (edamame)