Traditional macaroni salad dressings usually call for white sugar and mayonnaise (full of oil and eggs), but in this recipe we’ll use dates and cashews instead.
Macaroni Salad
Prep time:
Cook time:
Total time:
Serves: 6 to 8 (makes about 7½ cups salad and 1¼ cup dressing)
Ingredients
- For the salad:
- 2 cups dry/uncooked elbow macaroni (use rice, corn, and/or quinoa pasta if you avoid gluten)
- 1½ cups grated carrots (1 to 2 medium)
- 1 medium red bell pepper, seeded and chopped (about 1½ cups)
- 3 ribs celery, sliced or chopped (about 1 cup)
- ½ cup finely chopped red onion
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- 1 medium, ripe avocado, chopped (optional)
- Sweet Mustard Dressing:
- ½ cup water
- 2 ounces raw, unsalted cahsews (about ½ cup)
- 1 ounce pitted dates (2 Medjool or 4 Deglet Noor), chopped
- 3 tablespoons lemon juice
- 2 tablespoons mustard (I like Dijon or stone ground)
- 1 medium clove garlic
Instructions
- Place all of the dressing ingredients (water, cashews, dates, lemon juice, mustard, and garlic) into a blender, and set aside for at least 15 minutes (so the cashews can soften).
- To make the pasta, cook the macaroni according to the package instructions. Drain and rinse with cool water, and set aside.
- Place the carrots, bell pepper, celery, red onion, parsley, basil, and avocado (if using) into a large bowl.
- Blend the dressing ingredients until smooth. Stir the dressing and cooked pasta into the bowl of salad ingredients. Serve immediately or after chilling for an hour.
Notes
For a lower-fat dressing, substitute ¾ to 1 cup of cooked white beans for the cashews. (If you like more dressing, for a creamier salad, make a quarter to one-half more of the dressing.)
Nutrition Information
Serving size: ⅛ recipe, 1 cup Calories: 134 Fat: 4.2g Saturated fat: 0.7g Carbohydrates: 21.1g Sugar: 6.2g Sodium: 73mg Fiber: 3.0g Protein: 4.2g Cholesterol: 0
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!
yum!
Thks for sharing healthy salad recipe♥♡♥
What a wonderful salad! I have been running out of ideas for the bumper crop of basil and parsley we have had this year and this will be perfect. Thanks for sharing:)
Can’t wait to try.
Tried it and loved it!!! Thanks 🙂
Just finished making this, YUM!!!
This is WONDERFUL
Loved it and my family loved it…thank you!
This looks amazing! Missing your cooking classes! 🙂
Made this yesterday and it was INCREDIBLE! My fiancé and I both agreed it was the best macaroni salad we’ve ever had. Thanks so much for sharing the recipe!
Yay, thanks Ryan! Made my day 😉 So glad you enjoyed it!
this looks so good and can’t wait to try. I have one question about mustard.
are you talk about mustard leaf?
Mustard seeds?
or mustard that we use for hot dogs?
Please advice, can we use something else if we don’t like mustard?
Hi Hina, “prepared” mustanrd refers to the wet mustard you buy for hot dogs, yes. You can leave the mustard out or try something else (ketchup?). 🙂
I just made this for dinner tonight and absolutely LOVED it! My husband is even taking it for lunch tomorrow – that means that this salad is delicious! Thank you!
Just made this recipe, waiting to sit down to dinner and see if it passes the fussy eaters test (15 yr old non-plant strong son, and husband who is willing to eat as long as he puts mayo or cheese on it). I am excited to try it!!!
How’d it go over?? 🙂
For a Mother’s Day gathering at my brother’s place, I made this for the first time and everybody, including my Mom, loved it! I had to leave behind the leftovers for everyone. Luckily, I had some stored away in the fridge before heading off to my brother’s place. Thanks again Cathy! 🙂
Hi Gary, great to hear! Thank you for the comment. I’m glad it was a hit with the whole family. 🙂
Made this last week, it was delicious! Thank you for this recipe, I can see it becoming a favorite summer recipe 🙂 Do you mind if I post about it on my blog and link to your recipe?
Hi Becky, that’s fine, thanks! 🙂
I just made this and it’s fabulous! I did switch out the lemon juice and used Wickles pickle juice instead, plus threw in some chopped pickles, and it’s really delicious!
Sounds great! 🙂
Thanks Cathy! you are so sweet..I just sent your meal ideas for simple eating to my son for him to begin changing his eating habits.
Beth
Aw thank you! That’s great! I hope he jumps on board. 😉
ps. could light tofu be used instead of cashews? I too am following Dr. Esselstyns diet.
Sure! Or white beans per the Note. 🙂
This is OH.MY.HECK!!!!!!! yummmmmmyyyy!!!!! I like my macaroni salad just a bit moister so I added just a bit more water, cashews and 1 more date, kept everything else the same for the sauce….so good!!!!! (Oh, and I don’t like onions crunchy much so I put 2 TBLS in with the sauce-great flavor!!!!!)
It was 95 here in Chicago today and I was wanting something cool for lunch. So I made this for the first time. OMG I’m in love! I have left out nuts and avocados and am now reintroducing them. This was AMAZING !!!
That’s about what it is here today in Northern CA! Too hot! All the cats are melting. 🙂 So glad to hear you enjoyed the salad. That’s a fav of mine. Stay cool. 😉
I’ve made this salad a couple of times now. I’m made it with cashews as per the recipe and the next time, I substituted almonds for the cashews. It was delicious!
Hummm, I was going to buy some cashews,but I have sliced almonds I’ve been needing to use…This recipe sounds awesome..I love your recipes!!
Thanks Faye! 😉
Help! I just bought Medjool dates for the first time out of an open box at the grocery store. What is the best way to store them for 2 or 3 days?
Hi Gynetha, I just keep mine in the pantry since they don’t sit around long, but you can also store them in the fridge or freezer. 🙂
Hi Cathy. I just found you. Someone linked your site over at the McDougall forums. This was their favorite dish to take to gatherings. I can see it might be mine too. I will try it without the nuts and avo too for myself, and with for friends. I like your site. I need to get acquainted and get some ideas. Thanks for the recipe. Lynn
Welcome Lynn! 🙂
Thank you. I just realized I posted before. Posted again today in hopes of getting your alternative ideas for non/low fat dressing. I went to an activity Sat and the macaroni salad someone made was beautiful but full of mayo etc. I remembered yours and would like to adapt it. Did you say it came from an Esselstyn book. Don’t have them yet. Luv ur 🙂
Hi Lynn, the recipe is not from the Esselstyns, but maybe similar. Try these dressings. You can always use another dressing on this salad (any salad), doesn’t have to be creamy/rich. 🙂
Just got everything I need in the market to make a second batch for the Fam. So amazing. Thank you!
Hi Cathy, I just made this salad first time today for a potluck tomorrow. My husband & I ended up eating half of it….so yummy!!! NowI have to make another. We love your site.
Thank you Cindy! 😉
I made this today and it was amazing. Perfect for summer. I may get brave and attempt the lentil loaf this fall. :p Thanks!
i would love to eat this way as i have osteoporosis and heard that to much Protein is bad for my condition
Hi Philomena, regarding too much protein, you may find The China Study an interesting read. 🙂
Hi Cathy and suggestions fir being able to get the dressing out of the blender. The small quantity sits under the blade. Otherwise this recipe was great. TIA
For smaller volume recipes, I use my Tribest Personal blender. I really have found that having a standard blender and a smaller one is ideal. But otherwise, no real tricks. 🙁