My grandma used to make the most incredible pasta salad. She claimed she hid our vegetables in it, so we would get our 'daily requirements.' Regardless of what she put it in, she made it with love.
Although all kids avoid peas, my Grandma made it with peas, so we didn't pick them out. Unfortunately, she used Miracle Whip back in the day, which was a staple in our home. That was the "magic' apparently. I haven't eaten Miracle Whip or Mayonnaise for 20 years for obvious reasons. But, that doesn't mean grandma's pasta salad disappears into a memory.
Instead, I decided to "veganize" her pasta salad, and based on my children's approval, I apparently mastered the challenge.
Spring is in the air, and my husband and children love cold pasta salad. I load it with vegetables, just like grandma, despite my family's love for vegetables. And instead of using an egg based noodle, I use a vegan noodle. This recipe can also be prepared with gluten-free noodles if you avoid gluten.
Although I usually use an elbow macaroni like grandma, I used a small shell-like Orecchiette noodle. But, you can pick any type of noodle you like. I also use a ton of dill and parsley, because I love it, and......that's what grandma did. I grow parsley, dill, bail, and rosemary in my kitchen during the winter, so I always have it on hand. If you don't have any parsley, the dill will do.
I used a small amount of low-fat Vegenaise, but silken tofu works just as well.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂