Pasta Salad with Cashew Mayo

There’s nothing more simple than a pasta salad. It’s perfect for those warm summer days.
Easy and versatile and can be served with almost any entrée. Some combinations are good enough to serve as the main dish. You can mix and match the ingredientes using whatever you have in your fridge, adding vegetables, fresh herbs and seasonings as your taste. Give it a try, you'll be surprised at how quick and easy it can be to make this delicious salad.

Serves 2


  • 200g noodles (I used fusilli), cooked al dente
  • 1 small carrot, cooked al dente
  • 2 TBS chopped celery
  • ¼ cup cashew mayonnaise
  • ¼ cup olives, chopped
  • 2 TBS scalions, chopped
  • fresh lime juice, to taste
  • salt and pepper, to taste


Cook pasta in salted water and a dash of oil until al dente. I cooked the carrot together, leaving it just for 2 minutes and then removed it when still a little raw to keep crunchiness and let it chill before using.

After cooking the noodles, drain, place into a large wide bowl and let it cool while you prepare the rest of the recipe. You can use any mayonnaise for this salad or a creamy vegan dressing salad if you prefer. Homemade cashew mayonnaise is very easy and fast to make. Follow the recipe here or read the instructions below.


All you need for this mayo is a handful of raw cashew nuts, filtered water, lime juice, a small garlic clove and a little bit of olive oil. If you want, you can add a sprinkle of mustard. Soak the cashews for a few minutes and then rinse. Put in the blender, add garlic and a little bit of filtered water. Blend thoroughly, adding water if needed until very smooth. Season with salt and, if you want, mustard. Add lime to taste and olive oil. Check the complete recipe here.

Chop celery and scalions, slice olives and dice the pre cooked carrot into small pieces. Combine all ingredientes in the bowl and mix gently. Add mayonnaise and lime and toss to coat. Season to taste with salt and pepper. Be careful not to use too much salt because the mayonnaise and the olives are already salty. Just remember that the noodles were also cooked in salted water. Finally, add the chopped scallions and mix gently. Cover and put in the fridge to chill before serving.

If you like to add roasted nuts put these in just before serving to prevent to have soggy nuts. This salad is perfect for picnics, cookouts or to bring as a pot luck meal.
This recipe can be prepared up to 6 to 8 hours ahead. Just cover and refrigerate. Bring to room temperature for few minutes before serving.

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