This fresh summer pasta salad is dairy and gluten-free, and tastes even better the next day!
Ingredients
Recipe serves 8-10
1 1/2 packs fusilli pasta, gluten-free (I used Rummo brand)
6 sour pickles, finely chopped
5 stalks of celery, finely chopped
2 cans sliced black olives (225ml) rinsed and drained
1 small red onion, finely chopped
6 carrots, finely chopped
2 jars (280g) whole artichoke hearts in water, chopped (I like to squeeze out all the water)
herbs combined - 1/4 cup chives, mint, chopped
Ingredients for the dressing
1 1/2 cups veganaise (vegan mayo)
1/3 cup roasted garlic veganaise (vegan mayo)
1 tbsp grainy dijon mustard
1/4 cup apple cider vinegar
1 tbsp sour pickle juice
seasonings - 1 tsp salt, 1/2 tsp each of black pepper, garlic powder, ground celery seeds
Preparation
Cook pasta as per package instructions, adding 1 tbsp of salt to the water. I cooked my pasta for 14 minutes to keep it al dente. Strain pasta in a colander, place the pasta back in the pot and add cold water to stop the cooking process. Set aside in cold water.
Add all the chopped vegetables, except the herbs, to a large bowl and set aside.
To prepare the dressing - add all ingredients to a medium bowl and stir well to combine. Note- if you cannot find roasted garlic veganaise, you may replace it with the regular veganaise.
Add the drained, cooled pasta to the vegetables and mix well. Pour half of the dressing into the pasta salad and mix well. Add the remaining dressing and continue to mix until all the ingredients are fully absorbed in the dressing. Add the chopped herbs and give it another quick mix.
Allow the pasta salad to chill in the refrigerator for at least 3-4 hours.
ENJOY!
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