This Spicy Asian-Inspired Macaroni Salad brings an unexpected twist to a classic favorite. With a tangy, spicy dressing and a crunch from cashews and edamame, it’s perfect for potlucks and gatherings. Substitute noodles for a different twist!
Prepare the dressing: Whisk together the vegan mayonnaise, sesame oil, sriracha chili sauce, rice vinegar, and red pepper flakes.
Set aside.
Prepare the salad: Cook the pasta according to the package directions, then drain and rinse under cold water.
In a large mixing bowl, combine the cooked pasta, broccoli florets, cashews, shredded carrot, and edamame.
Toss the salad with the dressing and season with salt and pepper to taste.
Refrigerate until ready to serve.
Serve chilled.
Notes & Wine Advice
Serving Tip:This dish is great for picnics, potlucks, or as a main dish. It can be served as a side dish with grilled tofu, or as a stand-alone meal for a delicious vegan feast!Wine Advice:Pair with a light, crisp white wine such as Sauvignon Blanc or a dry Riesling to balance the spiciness of the dressing.