Well, it's getting to be summer time here and you know what that means. It means pasta salad. Searching for a recipe last week, I came up with a bunch of really gourmet-sounding garbage when all I wanted was a gross, mayonnaisey, family picnic style pasta salad. So I emailed my mom who sent me her connect-the-dots style recipe, which I modified to make vegan.
The ingredients I used were:
1 pound box of pasta (rotini, though penne would be good, too)
2 stalks of celery
1/8 cup (or so) red onion
1 14 oz can artichoke hearts in water, quartered
1 2oz can of black olives
1 cup frozen green peas
1 Tbsp sweet pickle relish
enough Veganaise to coat (about 1/2 cup?)
While cooking the pasta, finely chop red onion and celery, set aside. Drain and quarter artichoke hearts, drain olives and set these aside as well. When pasta is finished cooking, drain and rinse it with cold water. Let sit so that none of the liquid stays on it; water on the pasta will prevent the dressing from sticking. Once the pasta is drained and cooled, throw in the Vegenaise to coat then add in the rest of the ingredients, salt and pepper, a little cayenne and a little extra Vegenaise if you want. Put in the refrigerator to cool.
So simple and so delicious!