Are you ready for a summer of BBQs, pool parties, and pasta salads? I am! Let’s talk pasta salad for a sec. This classic summertime dish is getting a makeover–let’s veganize it and pack it full with as many fresh veggies as we can! This recipe was inspired by my sister-in-law, Julie’s, ah-mazing tuna pasta salad recipe.
Your non-vegan friends won’t even miss the meat in this pasta salad! Loaded with red onions, red and yellow bell peppers, celery, and carrots this pasta salad will serve you up a fresh veggie fix and you’ll be loving every bite along the way!
Full disclosure, I would not consider this a “healthy” dish. While it’s certainly better than your run-of-the-mill pasta salad recipe, it is all slathered in Vegenaise– a mayonnaise substitute, which is pretty much processed oil. The fresh veggies provide lots of fiber and phytochemicals, but it doesn’t conform to Dr. Fuhrman’s Eat to Live recommendations. So, enjoy in moderation.
I used two different types of organic macaroni noodles: one regular and one a mix of quinoa and brown rice. Somehow this made me feel better about the whole eating not-so-healthy-for-me pasta salad. Being a huge fan of the original tuna pasta salad, I have to say I didn’t miss the fish at all! It’s super-yummy, savory, fresh, crisp, and chewy!
I hope you give this recipe a try for your Fourth of July!
CONFETTI VEGAN PASTA SALAD
- 2 cups cooked whole wheat macaroni noodles
- 2 cups cooked regular macaroni noodles
- 3/4 cup chopped red onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow bell pepper
- 1 cup chopped red bell pepper
- 1 cup Vegenaise
- 2 tbsp. white vinegar
- 1 tbsp. garlic powder
- salt & pepper to taste
- 1/2 tsp. ground nutmeg
- Optional: 3/4 cup chopped pickled jalapeno peppers
Directions: Combine all the ingredients is large mixing bowl (you may need to split into two). Adjust seasonings and amount of Vegenaise to suit your tastes. Allow to chill in the refrigerator for at least 2 hours before serving.