Tip: If the pasta salad is not creamy enough, you can add more cucumber water. Season with salt and pepper, cut the corn from the cob into the bowl and stir again. Then combine with all the other ingredients for the pasta salad in a bowl. Once the pasta is done, drain the cooking water and rinse with cold water. Tip: Don’t overcook the pasta or it will get mushy and fall apart. Meanwhile, dice the onions, bell peppers, gherkins and vegan bologna and defrost the peas. Then you’ll the full recipe with exact measurements in the recipe card below! Step 1: Cook the pastaįirst, cook the pasta until ‘al dente’ in salted water according to package directions. Salt and pepper: or other seasonings to taste.Īs always, I recommend checking out the recipe video and these step-by-step instructions first.Cucumber water: the brine from the pickled cucumbers, however, you can use vinegar or lemon juice instead. ![]() Mustard: I like to use medium hot yellow mustard, but you can also use Dijon mustard or any other mustard you like.Vegan mayonnaise: or half mayo or tahini and half thick dairy-free yogurt unsweetened.Herbs: for example fresh parsley and basil.Corn: I used 1 cob of pre-cooked corn here, but you can also use canned or frozen corn or cook a fresh ear of corn.Vegan bologna sausage: alternatively you can use other vegan meat alternatives or smoked tofu, vegan cheese cubes or vegan mini mozzarella balls.I also find garlic dill pickles very tasty! Pickles: like classic sweet and sour pickles or small, extra crunchy cornichons.Some suggestions for other vegetables are mentioned later in the post. Red bell pepper: or one yellow or green bell pepper.Red onion: or a mild yellow onion or two shallots.Pasta: as mentioned above, you can use any pasta.Here is an overview with possible alternatives: It’s also very versatile because you can swap out the ingredients as you like. This easy cold pasta salad is super uncomplicated and can be prepared with just a few ingredients within a few minutes. ![]() However, any short pasta will do! Ingredients needed For pasta salad, small noodles such as macaroni, penne, fusilli, farfalle, spirelli or rotini are best. You can use regular wheat or whole wheat pasta as well as gluten-free pasta made from rice, quinoa or lentils which are rich in fiber too. So if you’re looking for a simple yet delicious salad for parties, cold buffets, and summer barbecues that everyone will love, this creamy pasta salad recipe is absolutely perfect! Whether it’s a hearty side dish for dinner or a meal prep for lunch, this quick salad is perfect for any occasion! What kind of pasta can I use? There are some traditional German dishes that taste always best from Grandma’s kitchen – like potato dumplings, lentil soup, Danube wave and of course the popular classic pasta salad with mayonnaise! Made with small macaroni noodles, crunchy veggies like onions, bell peppers, pickles, peas and corn, and vegan bologna sausage for that traditional flavor, it tastes just fantastic! The Best Vegan Pasta Salad – Grandma’s Recipe This creamy vegan pasta salad is super quick and easy to make and tastes just as delicious as grandma’s classic recipe with mayo and bologna, though it’s meatless and dairy-free! Perfect as a side dish for barbecue parties, picnics, potlucks or any other day.
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