Hawaiian Pasta Salad
This sweet & tangy Hawaiian Pasta Salad is absolutely scrumptious! Apple cider vinegar is added to the carrots and warm pasta and absorbed into the starches, while the tofu-based sweet, peppery, creamy dressing and two types of onions really bring the flavors together.
Equipment
Ingredients
Creamy Tofu Dressing
- 12.3 oz firm silken tofu (1 package, see note about using soft tofu)
- 1 oz super sweet white corn, frozen
- 1½ tbsp fresh lemon juice
- ½ tbsp apple cider vinegar
- 4 tsp maple syrup
- ½ tsp kosher salt
- ¼ tsp dry mustard
- 2 dashes kala namak
- pinch white pepper (about half of 1/8 tsp)
Pasta Salad
- 14 oz wagon wheel pasta, dry (or similar sized shape)
- 2 tbsp apple cider vinegar
- 1 large carrot, shredded coarsely (or 2 smaller carrots)
- 4 tsp minced onion, dry (or 2 tbsp minced fresh onion)
- 2 cups Creamy Tofu Dressing (2 cups is one full batch. See recipe above.)
- ¼ tsp black pepper (plus more to taste)
- salt, to taste (optional)
- 4 scallions sliced
Instructions
- Cook pasta until al dente
- Drain pasta and return to pan (do NOT rinse)
- While pasta is hot, stir in shredded carrot and apple cider vinegar
- Cover pasta and refrigerate 20-30 minutes until it's closer to room temperature or starting to cool
- Make the Creamy Tofu Dressing in a high speed blender by adding all ingredients and blending for 45-60 seconds
- Add pepper, and optional salt to Creamy Tofu Dressing, taste, and add any additional sugar, pepper, or salt as desired (I usually add just ⅛ tsp more black pepper)
- Fold Creamy Tofu Dressing, scallions, and minced onion into pasta
- Serve immediately or chill to allow the flavors to meld
- This pasta lasts for several days in the refrigerator
Notes
This recipe works exactly the same with refrigerated soft tofu. Just remove a small amount of the soft tofu if it's in a 14 or 16 oz. block to use in something else.
Tried this recipe?Let us know how it was!