Picnic pasta salad
Excerpted from Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations by Jillian Harris and Tori Wesszer. Copyright © 2019 by Jillian Harris and Tori Wesszer. Photography copyright © 2019 by Janis Nicolay. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
SERVES
12
TO
14
Ingredients
DRESSING
- 1 cup (250 mL) vegan mayonnaise
- 3 tablespoons (45 mL) white wine vinegar
- 1 tablespoon (15 mL) sugar
- 1 tablespoon (15 mL) fresh lemon juice
- 1 tablespoon (15 mL) Dijon mustard
- 1 teaspoon (5 mL) dry mustard
- 1/2 teaspoon (2 mL) onion powder
- 1/2 teaspoon (2 mL) garlic powder
- Salt, to taste
- Pepper, to taste
SALAD
- 1 pound (450 g) macaroni
- 1 sweet red pepper, finely diced
- 1 cup (250 mL) frozen corn, cooked and cooled
- 3 cups (750 mL) diced English cucumber
- 1 cup (250 mL) finely diced carrots
- 3/4 cup (175 mL) diced celery
- 1/2 cup (125 mL) finely chopped fresh parsley
- 1/4 cup (60 mL) finely chopped red onion
Directions
DRESSING
- In a small bowl, whisk together the vegan mayonnaise, white wine vinegar, sugar, lemon juice, Dijon mustard, dry mustard, onion powder, garlic powder, and salt and pepper to taste.
SALAD
- In a large pot of boiling salted water, cook the macaroni until just tender. Drain in a colander and rinse under cold water.
- In a large serving bowl, combine the cooked pasta, red pepper, corn, cucumber, carrots, celery, parsley, and onion; toss to combine.
- Add the dressing, toss again to combine, and refrigerate until ready to serve.
- This salad can be made up to one day ahead and stored, covered, in the fridge.
For a gluten-free alternative, use gluten-free pasta and mayonnaise.
