Wednesday, May 16, 2012

Creamy Pasta Salad

This yummy dish was so easy to make! It can be served hot or cold, so enjoy it when it's fresh, or dig in for left overs on day 2.

We are in the middle of redoing my kitchen and I have zero counter tops, no sink, and well - the picture below explains it all! I wanted to make something that didn't involve a lot of dishes, and could be eaten cold, since we don't have a microwave to warm anything.

So here it is, in it's simplest form. 


1 16 oz bag of whole wheat pasta (we went with shells, but any fun shape will work)
1 cup frozen broccoli
1 green bell pepper chopped
1 orange bell pepper chopped
halved grape tomatoes (we forgot to add these - but we will be adding them into the left overs)

Dressing (spices are to taste):

1/2 cup vegan mayonnaise
1 Tbs dried basil
1 Tbs dried parsley
1 Tbs garlic powder
1 Tbs garlic salt
1 Tbs Mrs. Dash Table Blend (yellow cap)
1 Tbs dried oregano


Dressing: Mix all ingredients, chill in fridge or freezer until ready to add to dish.

Salad: In large pot - boil pasta as directed. When 7 minutes remaining on pasta, toss frozen broccoli into the pasta and cover for 1 minute to resume boil. When pasta and broccoli reach desired tenderness, use a slotted spoon to transfer directly into large mixing bowl. We didn't have sink to strain the pasta, so if you opt for straining, don't rinse the pasta and retain some of the water in case your dressing needs thinning out. Add bell peppers and tomatoes.

Toss with dressing, and enjoy immediately. Or throw it in the fridge and bring it to your family picnic.

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