dispersing (dispersing) wrote in vegancooking,

Creamy Pasta Salad With Tomatoes and Potatoes

This recipe was originally called Creamy Pasta Salad With Artichoke Hearts, but I extracted the artichokes for diced tomatoes and cubed potatoes.

1/4 cup vegan mayonnaise (I added 1/3 of vegan mayo)
2 Tbsp. lemon juice (it doesn't really need it, but feel free to add it if you like)
2 cups cooked pasta (elbow, rotini or small shells) (I used rotini)
4 green onions, chopped
1 6-oz. jar artichoke hearts, drained and sliced (I added 4 spoons of Hunt's diced basil, garlic & oregano tomatoes, and ten cubed potatoes in the bowl instead)
1 1/2 Tbsp. fresh or 1/2 Tbsp. dried basil
1/2 tsp. salt

• Stir the mayonnaise and lemon juice into pasta. Add the green onions, artichoke hearts, basil, and salt and mix well.
• If the salad is too dry, add more mayonnaise and/or lemon juice.

I'd personally let the pasta salad cool for a few hours in the fridge. Also, run the pasta in cold water prior to adding the ingredients. I'm sure everyone knows that, but I figured I'd mention that just in case.

After cooling, add salt and paper, and serve with salad, soup, ect.
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