With the weather warming up in most places, I’ve been craving a cold pasta salad.  I also needed something to bring to yet another potluck so I whipped up this fun pasta salad.  The kids at the potluck loved it which is a good sign!  It gets better the longer it sits as the flavors marinate.
Colorful Pasta Salad
makes about 10 cups
 
8 oz. (or half a standard package) fusilli pasta*
*I used tomato spinach wheat pasta found at Whole Foods, you could use any fun shape like bow-tie, wagon wheels, etc. (be sure it’s whole wheat)
1 1/2 tsp. olive oil
3/4 C. chickpeas, drained and rinsed
3/4 C. black olives, sliced
3/4 C. red and yellow bell peppers, chopped
3/4 C. snap peas, chopped
3/4 C. vegan mayonnaise
1 Tb. non-dairy milk
1/2 lemon, juiced
1/2 tsp. garlic powder
salt and pepper to taste
optional: sprinkle on some fresh chopped dill or basil too!
Cook pasta according to package directions.  (Do not overcook, al dente is best.)  Drain and rinse with cool water.  Place pasta in large bowl and toss with olive oil.
In small bowl, mix together mayonnaise, milk, lemon juice and garlic powder.  Add to pasta, mixing well.
Add chickpeas, olives, peppers, peas and salt & pepper.
Mix everything well and chill in the refrigerator at least 2 hours, but better yet, over night.
Serve cold.
-you can easily replace any of the veggies for cherry tomatoes, cucumbers, broccoli, zucchini or anything you and your kids prefer
I’ve been making sure to eat a large salad every day at lunch time (okay, I try anyway) so this one was thrown together pretty quickly.  I love adding fruit on top.  Usually, I add raisins and sunflower seeds, but this time I switched it up (oh, so exciting!) with my kids leftover apples and nectarines.  I also sprinkled on some crunchy Japanese wheat crackers given to me by a friend.  Add some chia seeds, carrots and cherries on the side and top it off with homemade salad dressing/veggie dipping sauce found here and we’re good to go!
And lastly, you know the saying “don’t play with your food”?  My 5-year old decide it’d be cool to make paper airplanes with his nori!
Colorful Pasta Salad
Serves: ~10 cups
 
Ingredients
  • 8 oz. (or half a standard package) fusilli pasta*
  • *I used tomato spinach wheat pasta found at Whole Foods, you could use any fun shape like bow-tie, wagon wheels, etc. (be sure it's whole wheat)
  • 1½ tsp. olive oil
  • ¾ C. chickpeas, drained and rinsed
  • ¾ C. black olives, sliced
  • ¾ C. red and yellow bell peppers, chopped
  • ¾ C. snap peas, chopped
  • ¾ C. vegan mayonnaise
  • 1 Tb. almond milk (or rice/soy/hemp milk)
  • ½ lemon, juiced
  • ½ tsp. garlic powder
  • salt and pepper to taste
  • optional: sprinkle on some fresh chopped dill or basil too!
Instructions
  1. Cook pasta according to package directions.  (Do not overcook, al dente is best.)  Drain and rinse with cool water.  Place pasta in large bowl and toss with olive oil.
  2. In small bowl, mix together mayonnaise, milk, lemon juice and garlic powder.  Add to pasta, mixing well.
  3. Add chickpeas, olives, peppers, peas and salt & pepper.
  4. Mix everything well and chill in the refrigerator at least 2 hours, but better yet, over night.
  5. Serve cold.
  6. -you can easily replace any of the veggies for cherry tomatoes, cucumbers, broccoli, zucchini or anything you and your kids prefer

3 Comments

  1. Farmer’s markets are a sure sign that good weather is here to stay! (I’m super spoiled living in Cali. but I remember those long winters when I lived in the midwest…ugh..how do people do it!??)

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