You can use regular wheat or whole wheat pasta as well as gluten-free pasta made from rice, quinoa or lentils which are rich in fiber too. So if you’re looking for a simple yet delicious salad for parties, cold buffets, and summer barbecues that everyone will love, this creamy pasta salad recipe is absolutely perfect! Whether it’s a hearty side dish for dinner or a meal prep for lunch, this quick salad is perfect for any occasion! What kind of pasta can I use? There are some traditional German dishes that taste always best from Grandma’s kitchen – like potato dumplings, lentil soup, Danube wave and of course the popular classic pasta salad with mayonnaise! Made with small macaroni noodles, crunchy veggies like onions, bell peppers, pickles, peas and corn, and vegan bologna sausage for that traditional flavor, it tastes just fantastic! The Best Vegan Pasta Salad – Grandma’s Recipe Combine veggies in a large mixing bowl, then add the cooked pasta, mayo and taste for seasoning.This creamy vegan pasta salad is super quick and easy to make and tastes just as delicious as grandma’s classic recipe with mayo and bologna, though it’s meatless and dairy-free! Perfect as a side dish for barbecue parties, picnics, potlucks or any other day.Chop everything up into uniform small diced, except the zucchini, which I love in larger pieces.Cook your pasta according to manufacturers directions, drain and leave to cool whilst you chop the veggies.Or if you use the JUMP TO RECIPE at the top of the page, it will take you directly to the complete recipe.) Instructions (This is ONLY a list of ingredients for the recipe please see recipe card below for complete printable recipe. Use your own preferred brand of vegan mayonnaise. I use Hellmanns as that's my favorite vegan mayo. Just go to town! I love to add a chopped gherkin for a little astringent pop! Veggies! You can use your favorite veggies in this: chopped celery, spring onion or scallions, bell peppers, chopped tomatoes, cucumber, zucchini, avocado.Feel free to use fresh cooked carrots if you have them too. It adds, not only color, but a gently sweetness. My secret ingredient! I used to have a work colleague who introduced this ingredient to me when, one year, he made pasta salad for a summer work event. I love fusilli because the little ridges really take up all the flavors. Thankfully, there aren't too many of them although my mind is sent spinning back, Alice in Wonderland style, to that meal I cooked for my family, preparing a different meal for each person starters, mains and desserts. N.b This is in addition to my "For One Night Only" recipes, which is to say, recipes that were either completely disastrous, just plain horrible, or price prohibitive. In my ongoing pursuit of finding the ultimate quick, yet homemade, supper (I'm aiming at speed of light cooking with zero preparation and as fast and nourishing as breathing), I have discovered another pasta dish to add to my burgeoning repertoire of "to be repeated" recipes. This was inspired by my hot pasta dish, pasta primavera, and pairs well with my amazing vegan quiche for a perfect summer meal! I also highly recommend my vegan gnocchi with garlic, sausage and broccoli for a quick supper idea! Jump to:
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