Easy Pasta Salad

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!