What a coincidence.
Pasta Salad is one of those summer-time picnic bbq staples that I remember being weary of from the beginning. For me as a child pasta came covered in cheese sauce or tomato sauce and nothing else. It made me uncomfortable that this pasta was cold, and covered in who knows what, and with all kinds of spices on there. I remember elbow macaroni with beige-y yellow cream sauce and pepper, lots of pepper.
As a child, I went with the potato chips every time.
As an adult, I still wish I could go for the potato chips every time (they're seriously delicious) but now I know they aren't that great for my body and I do get a stomach ache every time I eat too many chips.
Thankfully, my opinions about pasta salad have changed! They actually started to change thanks for my husband (then boyfriend) who asked me to make him pasta salad with the strangest ingredients. He wanted broccoli, black olives, green peppers, italian dressing and NO mayonnaise.
This pasta salad recipe is chilled pasta with all sorts of vegetables and a tangy (super light) dressing that is reminiscent of the pasta salad I made for him when we first met.
Ingredients:
Roasted Red Peppers - from a jar (diced)
Black Olives (cut small)
Pickles and Bring (diced)
Broccoli (Use both the floret and stem cup up small)
Orange Pepper (diced)
Fresh Corn on the Cob (cut off the cob)
Green Onion (cut small)
Pasta - I like the twirly kind
Extra Virgin Olive Oil
Spices - Salt, Pepper, You know.
Note: I use these yummy pickles we pick up at the farmer's market. They are cherry pickles and in the jar are some cherries that give the brine and pickles a sweet fruity flavor I'm obsessed with. If you don't have these, a-sorry and b-that's ok just use regular pickles and maybe throw a diced up cherry in your salad!
Boil your pasta and let sit in the colander until it is cooled down.
Chop up veggies and throw in a big bowl. Side note: I like the veggies I put in the ingredients list because some are salty, some sweet, all crunchy, and all great raw.
You can add whatever you have in your fridge! I don't think leafy greens would work as well. Avocado would be good, or celery. Zucchini or tomato would be delicious.
When pasta is cooled, add to big bowl.
Then pour in pickles brine, extra virgin olive oil, salt, pepper, white pepper, basil, mint, rosemary... whatever you like!
Let it sit the fridge overnight and scarf away! It is good for summertime when you want something filling but not hot.
I think this would be a great option to bring to a potluck as a vegan because everyone will probably try pasta salad and won't even know it's vegan!
Happy Eating!
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