Picnic Pasta Salad Vegan Recipes

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PICNIC PASTA



Picnic Pasta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

1/2 cup mayonnaise
1/2 cup low-fat Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 cup drained cornichons, chopped
1/2 cup mixed chopped fresh herbs such as tarragon, basil and dill, roughly chopped
1/4 cup drained capers, chopped
4 small inner stalks celery and the leaves, chopped fine
1 small bulb fennel, chopped fine
1 pound short pasta such as casarecce, fusilli or elbow, cooked and cooled
1/2 teaspoon kosher salt

Steps:

  • Whisk together the mayonnaise, yogurt, vinegar and honey in a large bowl. Stir in the cornichons, herbs, capers, celery and fennel until combined. Add the pasta and salt and toss until well coated.

PICNIC PASTA SALAD (VEGAN)



Picnic Pasta Salad (Vegan) image

This is a salad that is easy to vary and also transports well. I am still perfecting the quantities.

Provided by Mindelicious

Categories     Corn

Time 15m

Yield 3 1/2 cups, 2 serving(s)

Number Of Ingredients 9

1/2 cup kidney bean
1/2 cup corn
1/2 cup peas
1/2 onion, chopped
1 cup cooked rotini
2 garlic cloves, minced
4 sun-dried tomatoes, soaked and chopped
1/2 cup basil, finely chopped
2 -3 tablespoons olive oil

Steps:

  • Mix the salad ingredients in a large bowl.
  • Stir the dressing ingredients together and let sit for a couple minutes.
  • Pour dressing over the salad and coat all the veggies and pasta. You can let it marinate or enjoy immediately!

Nutrition Facts : Calories 376.6, Fat 15.4, SaturatedFat 2.2, Sodium 277.8, Carbohydrate 50.1, Fiber 8.9, Sugar 8.3, Protein 12

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