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Vegan Pasta Salad

March 30, 2018

 

 
I don't why it has taken me so many years to remember how much I used to enjoy a cold, refreshing pasta salad, macaroni salad, and/or potato salad. For some reason the memories of these salads slipped my mind once I went vegan... So, I was walking around in Whole Foods the other day (of course) and came across the deli section, an area of the store I simply gloss over nowadays. Processed meats and cheeses? No thanks. But it was then, as I was walking by I noticed a beautiful tri-color pasta salad, full of greens, tomatoes, black olives, and from the looks of it Parmesan cheese...and I thought to myself, "why have I not made a vegan pasta salad?!" 

So - over the weekend Tim and I were invited to our family-friends house for a picnic-style lunch on Lake Washington. My uncle (whom invited us) ensured us that there would be very few, if any vegan options, so it would be wise to bring a dish to share with everyone. So, voila! Lo and behold my tasty, quick and simple pasta salad. Perfect for Spring time and Summer barbecues... or on rainy March days such as this one. 

Serves 8-10
Gluten-free, vegan
Prep time: 10 min 
Cook time: 10-15 min
No special equipment needed


Ingredients:
1, 12 oz can, artichoke hearts [in water]
8 stalks, asparagus, chopped small
1 med. size red bell pepper, chopped small
1/3 c. black olives, sliced and drained 
3 stalks, celery, chopped small
1/2 frozen peas
1 box, Jovial Farfelle Pasta

1 tbsp. dried parsley 
1/4 tsp. kosher salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4+ tsp. black pepper
1/2 c. red wine vinegar
1 tsp. dijon mustard 
1/3 c. vegan mayo (I like Fabanaise or Soy-Free Follow Your Heart

Cook pasta according to instructions, drain and rinse with cold water, set aside. Roughly chopped your artichokes, asparagus, bell pepper, olives, and celery into small pieces. In a large bowl toss your cold noodles, peas and fresh vegetables together with seasonings. Adjust flavors as needed/preferred. In a small bowl whisk the red wine vinegar, mustard, and mayo until smooth. Pour the sauce into the pasta bowl and coat everything well. Chill in refrigerator for 1 hour prior to serving. Optional: season with additional black pepper, red pepper flakes, a spritz of fresh lemon juice, and/or fresh parsley - I also tossed in cold, steamed spinach for an extra nutritional boost, however it's definitely not required. 

 

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