Summer is here! Most of my recipes now will be cool, light and fresh foods. Summer-time makes me think of picnics with pasta salad, and here is a much healthier version - still easy, raw, vegan and gluten free!
Vegan Pasta Salad:
(you can change the quantities depending on how many people you are serving)
(1) 8 oz organic rice or quinoa pasta in small shapes (elbows, shells, twists) - I like Mrs. Leepers and Tinkyada brand.
(1) 1/2 cup each of (organic): red peppers, green onions, celery, carrots, broccoli, cauliflower - chopped. (You can add in different veggies if you want)
2/3 cups +/- Vegan "mayo" (recipe below)
1/2 tsp black pepper
1 1/2 Tbs Paprika
Cook pasta and let cool. Combine mayo with pasta and veggies. Stir well, and then add in black pepper and paprika. Stir again well and serve.
2 1/4 cups EVOO/EVCO
1 Cup almond milk
1 Tbs agave nectar
3/4 tsp sea salt
2-2 1/2 tsp Lemon juice
1/2 tsp Dijon or spicy mustard
Combine all ingredients, except lemon juice, in blender and blend until smooth. Slowly add lemon juice until liquid thickens.
** I like to use this instead of mayo, but it is thinner, so you may not need as much for the pasta salad. This also makes a nice salad dressing, and will keep for a few days in the refrigerator. There are pre-made vegan mayos out there if that is easier, just read the label!!