Friday, October 3, 2014
Vegan Pasta Salad
We have a Seventh Day Adventist University (Southern Adventist University) just a few miles from us. They have a wonderful vegetarian market and whenever I'm there, I always pick up a small container of their macaroni salad. It's quite simple and I had tried to replicate it more than once but never could come close.
So this last time I took a closer look at the ingredient list on the salad. And there is was: vegennaise, not mayonnaise. And also some ranch dressing mix stirred into that. So I picked up a jar and viola! It made all of the difference in the world. It's not as thick and creamy as traditional mayonnaise but still gives a nice spread.
The amounts are certainly adjustable. I think when my herbs come back next year, some fresh dill would be a nice addition. Simply mix everything together and add more or less of what you like.
VEGAN PASTA SALAD (makes about 3 1/2 cups)
4 oz small tube pasta (elbows, mini penne), cooked according to package directions
1/4 cup frozen peas, thawed
1/4 cup sliced black olives, drained and patted dry
2 Tbsp diced green peppers
2 Tbsp diced red peppers
1/4 finely minced celery
1/4 cup vegan nayonaise sandwich spread (I bought Nasoya brand)
2 tsp dried ranch dressing mix
S&P to taste
Mix cooked pasta and vegetables together. Mix mayo and dressing mix until well-blended. Add to pasta mixture. Chill until ready to serve.
Recipe Source: adapted from the ingredients list from Macaroni Salad, The Village Market, Collegedale, TN