Summer Time Pasta Salad
Here is a delicious pasta salad recipe that my friend Julia Hayes @juliahayeswellness shared on Instagram. I modified it slightly, skipping the diced red onion and black olives and adding the shredded carrots to our recipe. This pasta salad is gluten-free, dairy-free and egg-free!
Ken and the girls had rolled up slices of turkey on the side for their protein. I sprinkled hemp hearts on my pasta salad for my protein. Other options would be to add chickpeas or grilled chicken. I might also add diced cucumbers or celery next time, for some more green, yummy and crunchy veggies.
We all enjoyed the creamy texture of the vegan mayo. This recipe was a hit and I’ll definitely be making it again to share with family and friends! Thanks Julia!
Ingredients:
Jovial Elbow Pasta
Red Pepper
Broccoli
Carrots
Real Salt + Black Pepper
Primal Kitchen Vegan Mayo
Primal Kitchen Italian Dressing
Directions:
Boil and cook pasta as directed on the box.
Chop a small head of broccoli and dice 1 pepper into small pieces.
Peel and shred 1 to 2 large carrots.
Rinse pasta with cold water and pour into a large bowl.
Mix 2 to 4 tablespoons of mayo into the pasta and stir well.
Mix 2 to 4 tablespoons of dressing into the pasta and stir well.
Adjust based on how creamy and how much flavor you like.
Sprinkle it with Real salt and pepper, if you’d like.
Bon appétit!