Creamy pasta salad with lots of veggies are packed in. Serve as a side or as a meal.
Yield: 6 servings
Ingredients
- 2 cups uncooked spiral pasta, (170 gr/6 oz)
- 1 cup caluiflower, chopped small
- 1 cup juilenned raw carrots
- 1 cup celery, diced
- 1 cup red pepper, diced
- ½ cup onion, diced
- 1 cup frozen peas*, thawed and set aside
- Mrs. Dash, generous srinkle
- Costco No Salt seasoning, generous sprinkle
- parsley dried, generous sprinkle
- salt and pepper to taste
Dressing (whisk together)
- 1 ¼ cup Cashew Tofu Mayo, more as needed
- 1/3 cup pickle juice
- a few drops of hot sauce, optional
Instructions
- Cook pasta according to package instructions for al dente. Drain, rinse with cold water and drain well. Transfer to a large bowl and cool completely.
- Add cauliflower, carrots, celery, onions and seasonings. (To keep peas vibrant green, do not add until ready to serve).
- Pour dressing over salad and toss gently to coat.
- Cover and refrigerate until serving.
- Add peas, when ready to serve.
Note
- Substitute peas with shelled soybeans (edamame)