Island Macaroni Salad with Fried Plantains
If you’re searching for a scrumptious and effortless recipe, look no further. This pasta salad was inspired by my Caribbean heritage and bursts with flavor thanks to jerk spices.
Instead of chicken, I use jackfruit for a plant-based twist. Once you try it, it will become your go-to pasta recipe.
Method
Cook the jackfruit
Heat the grapeseed oil in a skillet over medium. Squeeze the water from the soaked jackfruit and break it into small pieces with your fingers. Add to the skillet and cook 8–10 minutes until slightly browned.
Season
Add the chopped yellow onion and cook until translucent. Stir in the smoked paprika, black pepper, salt, garlic powder and liquid smoke. Cook 2–3 minutes, then remove from heat.
Build the salad
In a large bowl, combine the cooked pasta, red onion, celery, red bell pepper, green onion and cilantro.
Dress
Mix the jerk seasoning with the vegan mayonnaise. Fold the jackfruit into the pasta, then stir in the seasoned mayo until everything is well coated.
Serve
Serve room temperature or cold, as a full meal or a side. Top with fried sweet plantains and enjoy!
Tips for success
- Chickpea pasta adds extra plant protein.
- Make it ahead — the flavors deepen overnight in the fridge.
Serving suggestions
- Top with fried sweet plantains
- Serve as a BBQ or potluck side
- Delicious cold the next day