Pasta Salad
Always a favorite at picnics, and other family gatherings, my colorful version has macaroni, onion, peppers, carrots, tomatoes, olives, fresh spinach, kidney beans, and strawberries with a light coating of 321 dressing. Here was what I did, but use your own favorites. Special Note: I always like to add one fruit in with my veggies.
3 cups cooked pasta, whatever shape you like
1/2 white or red medium size onion diced
20 green pimento stuffed olives sliced in half
10 baby carrots diced small
1/3 of large green pepper diced small
12-20 sliced small cherry tomatoes
Handful of fresh spinach or kale, chopped small
1 can of red kidney beans, drained and rinsed
5 large fresh strawberries, diced
Try to chop your veggies up pretty small. I find the finer I dice them, the more I like it.
A great topper for this right before serving is sliced fresh avocado!
Mix all together and top with 1/4 cup of your favorite dressing, I used the 321 dressing, but it is even delicious with just some fresh squeezed lime over the top.. The creamy Tofu Mayo is also a delicious alternative. Refrigerate for at least one hour before serving.
*Another optional addition for this recipe that I really enjoy is to add some crumbled drained and pressed tofu that has been marinated in some of the 321 dressing for a couple hours. You may also want to sprinkle it with a little nutritional yeast or vegan parmesan cheese before serving.
Below is the version made with the creamy Tofu Mayo dressing, I skipped the fruit on this version, and added cucumber, onions, kale, carrots, and a pinch of fresh dill. Use your imagination and make it your own.
Always a favorite at picnics, and other family gatherings, my colorful version has macaroni, onion, peppers, carrots, tomatoes, olives, fresh spinach, kidney beans, and strawberries with a light coating of 321 dressing. Here was what I did, but use your own favorites. Special Note: I always like to add one fruit in with my veggies.
3 cups cooked pasta, whatever shape you like
1/2 white or red medium size onion diced
20 green pimento stuffed olives sliced in half
10 baby carrots diced small
1/3 of large green pepper diced small
12-20 sliced small cherry tomatoes
Handful of fresh spinach or kale, chopped small
1 can of red kidney beans, drained and rinsed
5 large fresh strawberries, diced
Try to chop your veggies up pretty small. I find the finer I dice them, the more I like it.
A great topper for this right before serving is sliced fresh avocado!
Mix all together and top with 1/4 cup of your favorite dressing, I used the 321 dressing, but it is even delicious with just some fresh squeezed lime over the top.. The creamy Tofu Mayo is also a delicious alternative. Refrigerate for at least one hour before serving.
*Another optional addition for this recipe that I really enjoy is to add some crumbled drained and pressed tofu that has been marinated in some of the 321 dressing for a couple hours. You may also want to sprinkle it with a little nutritional yeast or vegan parmesan cheese before serving.
Below is the version made with the creamy Tofu Mayo dressing, I skipped the fruit on this version, and added cucumber, onions, kale, carrots, and a pinch of fresh dill. Use your imagination and make it your own.
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