Asparagus Macaroni Salad with Lemon Turmeric Dressing

Print Friendly and PDF 

RECIPE BY: Nathalie Charron

Serves 3-4

Salad Ingredients:

  • 1 box Rice and Quinoa Macaroni
  • Drizzle of olive oil
  • 12 asparagus stalks, steamed or roasted and chopped
  • 10 cherry tomatoes, halved
  • 2 handfuls of arugula
  • ½ cup carrots, finely chopped
  • Garnish: Pumpkin seeds                   

Lemon Turmeric Dressing:

  • ¼ cup milk
  • 2-4 tbsp pasta water
  • ½ cup unsalted cashews
  • Juice of ½ a lemon
  • 1-2 garlic cloves
  • 3 tbsp nutritional yeast
  • ¼ tsp turmeric
  • ½ tsp salt, or to taste
  • 6-10 twists of freshly ground pepper


  1. Follow package instructions and prepare the macaroni. When ready, save 4 tablespoons of pasta water and drain the rest. Transfer macaroni to a large bowl, drizzle with a pinch of olive oil and toss until the macaroni is well coated.
  2. Mix in remaining salad ingredients and set aside while preparing the dressing.
  3. Blend all dressing ingredients together until smooth and very well combined. Add some more pasta water or milk for a thinner dressing.
  4. Serve salad with dressing mixed in or on the side. Garnish with pumpkin seeds before serving.