In a large skillet, heat 3 tablespoon oil over medium-high heat. Add one chopped onion and sauté until translucent, about five minutes.
Add 4 cups of cooked potatoes and season with salt and pepper to taste; dust with 1 tablespoon paprika.
Stir in 4 cups of cooked pasta. Mix to combine and heat through. Garnish with chives if using. Enjoy!
Video
Notes
You can cook potatoes with or without skin first. Using leftover dairy-free mashed potatoes works as well.
Any types of potatoes are fine. I usually have russet potatoes in my pantry, which is what I used here.
Same goes for macaroni. I used penne because I had extra on hand, but any short pasta such as ziti, rigatoni, rotini or fusilli would do just fine. There are no rules!
For non-vegetarian, main entrée version, add ham cubes (see the photo in post) or bacon.