Springtime Pasta Salad

Springtime Pasta Salad

Submitted by LouAnn Danaher and Tony Schilling

Ingredients:

  • 16 oz. package of 100% whole wheat Farfalle No. 87 organic pasta (cooked, drained and cooled)
  • 1 cup frozen green peas (thawed)
  • 4 green onions, chopped
  • 2 oz. can of sliced black olives
  • ½ cup of chopped celery
  • ¾ cup of chopped yellow pepper
  • ¾ pint of Angel Sweet grape tomatoes (halved)
  • ¾ cup of vegan mayonnaise (see recipe below)
  • Garnish with smoked paprika (optional)
  • Top with nutritional yeast when serving (optional)

Vegan “Mayonnaise”

(From Forks Over Knives – The Cookbook, Del Sroufe, 2012, page 28)

Ingredients:

  • One 12 oz. package of organic extra firm tofu
  • 1 teaspoon dry mustard
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 3 tablespoons red wine vinegar
  • ½ teaspoon salt, or to taste

Directions:

Combine all ingredients for the “mayonnaise” in a blender, food processor, or NutriBullet. Puree until smooth and creamy.

After combining the salad ingredients with the “mayonnaise”, chill for 2-3 hours before serving.