Friday, July 13, 2012

Vegan GF Confetti Pasta Salad

Yum! A great summer cookout option for those who aren't excited by grilled things...

Two 12 ounce packages GF pasta cooked, rinsed and slighty cooled

12 ounce package of cooked and cooled frozen edamame

1 can of olives, sliced in half
1 bag of baby carrots cut into rounds
1-1/2 cups vegan mayo (http://vegandad.blogspot.com/2008/08/homemade-vegan-mayo.html) I seasoned my mayo with turmeric and cumin and used vegetable oil instead of safflower and coconut vinegar instead of white wine vinegar.

Combine all ingredients except for vegan mayo. Fold in mayo with spoonula half a cup at a time until as creamy as you like!

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