Creamy Pasta Salad with Veggies from the Garden:
|Creamy, delicious pasta with fresh veggies. Yum!|
Creamy Pasta Salad:
Serves: about 6
1-16 oz. package pasta (I used elbows)
2/3 -1 cup vegan mayo
1 cup cherry tomatoes, halved
1 green bell pepper, diced
1/3 cup sliced kalamata olives
2/3 cup shelled edamame, blanched
2 celery stalks, chopped
1 large carrot, peeled and shredded
sea salt and black pepper to taste
1. Cook the pasta in salted, oiled boiling water until just tender. Drain and rinse under cold running water.
2. In a small pot with boiling water, cook the edamame until just tender. (Be sure to check your package to see if the edamame is already cooked or needs to be simmered first.) Drain the edamame and run under cold water.
3. Toss the pasta, edamame and remaining ingredients in a large mixing bowl and mix until completely combined. Season to taste with sea salt and black pepper.
|Tomatoes and green bell pepper from the garden.|