Make today our delicious International Recipe, Veggie Pasta Salad recipe, serve it as a healthy light salad for lunch, and also try Bacon Ranch Pasta Salad recipe.
Ingredients for Vegetable Pasta Salad Recipe:
16 oz elbow paste
2 cups red/orange/yellow bell peppers
A pinch of salt and vegetable broth or vegetable oil for frying, low sodium if needed.
¾ cup chopped celery
¾ cup chopped pickled cucumber plus ½ cup canned brine
¾ cup chopped red onion, soak for a few minutes in cold water, then drain
½ teaspoon ground black pepper
For cream sauce:
1 cup raw cashews
¼ cup red or wine potatoes, cooked
½ cup boiled white beans, rinsed and drained
¾ cup water
2 tablespoons water for canning pickled cucumbers
2 teaspoons pink salt
½ teaspoon minced garlic
¼ teaspoon ground mustard seeds
For garnish: parsley, red pepper and ground black pepper.
How to make vegan pasta salad:
Boil pasta according to package instructions. Rinse it with cold water and set aside.
Fry the crushed sweet pepper over medium heat using vegetable broth or oil and a pinch of salt. Cook until done, 5-7 minutes.
Meanwhile, place the celery, red onion, pickles, brine and black pepper in a large bowl.
Next, make the cream sauce, place the ingredients in a high speed mixer and blend until creamy and smooth.
When pasta is done, rinse with cold water and add to bowl. Then add cream sauce. Taste the mixture and adjust the salt if necessary. Place the salad in the refrigerator to cool and let the flavors fully blend.
When the salad has cooled, garnish with your favorite dishes and serve.