I don’t know about you guys, but when it comes to this sweltering, humid New England weather, the LAST thing I want to do is eat a warm meal.
And nothing says a perfect, chilled easy dish quite like your basic pasta salad.
As much as I TRY to be gluten-free, sometimes I feel like with such limited vegan options when I’m at the beach, the lake or out with the boys I nanny for all day, it’s either I starve, eat granola bars or let myself live a little and eat some veggie-packed pasta.
Gimme the gluten over sugary bars and utter starvation any day!
Plus, organic, home cooked pasta never gives me stomach issues like restaurant or non-organic pasta, so I feel like I’m not doing myself any disservice.
This dish further disproves my once hatred towards tofu, as it EASILY subs for cashews any day of the week, and for a fraction of the price-and without all the soaking of course.
So bring this to your next BBQ and prepare to amaze everyone!
1 lb organic spiral pasta, cooked
1 bell pepper, diced
1 cup diced celery
1/2 cup minced red onion
1/3 cup shredded carrot
1/4 cup chopped chives
1/4 cup julienned fresh basil
1/4 cup chopped fresh parsley
TOFU MAYO DRESSING
1 1/2 cups organic, non-GMO tofu
1/4 cup olive oil
1 clove garlic
3 tbsp dried dill
3 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tsp sea salt
All-purpose seasoning and black pepper to taste
- Blend dressing ingredients together until smooth and creamy
- Pour over pasta, add all other ingredients and mix!