Sauce: Eggless American Pasta Salad

  • 1/2 cup Veganaise
  • 3/4 teaspoon dry mustard (optional)
  • 2 tablespoons cider vinegar
  • 3 tablespoons Greek yogurt
  • Salt to taste
  • Freshly ground black pepper to taste

Summer is here. That means lots of fresh veggies! It also means lots of random leftover portions of fresh veggies. One easy way to use them up is to make pasta salad. I took this sauce from a Food Network recipe for pasta salad. I separated the sauce because I know I’ll be making this again but the veggies I include are going to be different next time.

Tonight, I took the last 3 wilty interior stalks of celery, a few bits of a leftover broccoli head (how do I have leftover raw broccoli?), half a drying leftover red onion and half a new red bell pepper. I pulsed them into small bits in the cuisinart and then I added this sauce. After that, I added a box of cooked Barilla veggie rotini (the kind made out of spinach and zuchini). Yep, I’m still hiding veggies from the toddlers. I also substituted Veganaise for mayo because until further notice, little T still has an egg allergy.

I would love to have added some canned black olives or chick peas to this concoction, but we didn’t have any. Parsley or cilantro would also be a good addition. And I suppose grape tomatoes would also be good (though I’m not a fan).  Another possible good addition to this salad would be rehydrated black beans.

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