Danielle’s Creamy Garden Veggies Pasta Salad
Ingredients:
Prep time: 20 minutes | Cook time: 10 minutes
Est. calories per serving: 232-310
20 minutes start to finish (pasta will cook while you prep!) | Serves 6-8
INGREDIENTS
TRADITIONAL:
Pasta:
4-6c. Kaslo Sourdough Rotini
1c. finely diced English cucumber
1c. halved cherry tomatoes
1/4c. sliced sun dried tomatoes in oil (and a generous drizzle of the oil)
1 small grated carrot
1/2c. minced red onion
1 large clove minced garlic
1/2c. cubed cheddar
Dressing:
1/4c. preferred mayonnaise
1/4c. sour cream
1/2c. plain greek yogurt
2tsp. apple cider vinegar
2tbsp. coarsely chopped parsley
Salt and pepper to taste
Garnish with extra parsley and onion
VEGAN:
Pasta:
4-6c. Kaslo Sourdough Rotini
1c. finely diced English cucumber
1c. halved cherry tomatoes
1/4c. sliced sun dried tomatoes in oil (and a generous drizzle of the oil)
1 small grated carrot
1/2c. minced red onion
1 large clove minced garlic
1/2c. cubed cashew cheeze
Dressing:
1/4c. vegan mayonnaise
1/4c. plant-based sour cream alternative
1/2c. plant based yogurt alternative
2tsp. apple cider vinegar
2tbsp. coarsely chopped parsley
Salt and pepper to taste
Garnish with extra parsley and onion
Instructions:
- Bring a large, salted pot of water to boil. Cook pasta according to package instructions, strain, rinse, and move to a large container in the fridge. Pre-cooked, cold noodles make for the best pasta salad! You can even make the pasta a day in advance if you like.
- While your pasta is cooking, let’s get chopping and mincing! Slice your tomatoes, dice your onions, grate your carrots, and chop your cucumber and cheese. Oh, and mince your garlic and parsley!
- Add all ingredients to a large mixing bowl, and set aside.
- Toss in your pasta, and let’s get to the dressing!
- In a separate bowl, combine all wet ingredients, and generously season with salt and pepper.
- Whisk it well, and add it to the pasta and veggies.
- Let’s not forget the sun dried tomatoes! We love sun dried tomatoes in our home.
- Mix it well, and refrigerate a minimum of 2 hours, or overnight. The most delicious way you’ll get your daily veggies this summer!
