Saturday, July 9, 2011

Vegan Pasta Salad

Vegan Pasta Salad
6 – 8 servings

1 pound elbow macaroni
2 teaspoons sea salt
1 teaspoon black pepper
2 tablespoons paprika
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
1 large red bell pepper, diced
1 medium onion, diced
2 stalks celery, diced   
1 large carrot, grated
1 cup sweet pickle relish
1 cup vegan mayo - Recipe to follow
½ cup sliced olives - optional

In a large pot, bring 8 cups of water to a boil, add pasta then bring the pot back up to a rapid boil and stir.
Cover pot, turn off the burner and let pasta sit 6 – 8 minutes covered and undisturbed (see package for actual cooking time).
Drain pasta in a colander then transfer to a large bowl.  While pasta is still hot, stir in the salt, pepper and paprika, mix thoroughly.
Add olive oil mix until pasta is coated with oil then refrigerate until pasta is cool.
Once pasta is cool add all remaining ingredients and mix thoroughly.
Taste for flavor and adjust seasoning accordingly.
Refrigerate until ready to serve.

Vegan Mayo
1½ cup

½ cup soy milk, plain and unsweetened
1 cup  extra virgin  olive oil
¼ teaspoon apple cider vinegar
1 teaspoon salt
1 tablespoon lemon juice
¼ teaspoon dry mustard

Put everything in the blender and process until it is thick. The homemade vegan mayonnaise will become thick and completely emulsified exactly like a mayonnaise made with egg.

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