Instructions & Ingredients

by Jamie Krause

Ingredients:

Prep time: 20 minutes | Cook time: 10 minutes

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:

  1. 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.
  2. 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!
  3. Add all ingredients to a large mixing bowl, and set aside.
  4. Toss in your pasta, and let’s get to the dressing!
  5. In a separate bowl, combine all wet ingredients, and generously season with salt and pepper.
  6. Whisk it well, and add it to the pasta and veggies.
  7. Let’s not forget the sun dried tomatoes! We love sun dried tomatoes in our home.
  8. Mix it well, and refrigerate a minimum of 2 hours, or overnight. The most delicious way you’ll get your daily veggies this summer!

See full blog post by Jamie Krause here. 

Shop Now for our Classic Sourdough Pasta!

Additional Recipes

  • Harvest Pasta with Roasted Root Vegetables
  • Shrimp Scampi with Sourdough Spaghetti
  • Danielle's Creamy Garden Veggies Pasta Salad
  • Veggie Chipotle Pasta Salad
  • Asparagus, Lemon, Leek Sourdough Pasta