Heading to a party tomorrow and decided to make Bub some pasta salad. I've been in the kitchen all day! Dishwasher is running for the third time today and I'm finally sitting!
Pasta salad can contain whatever veggies and meats or meat alternatives you like really. Growing up, we typically had tomatoes, olives, pepperoni, and a variety of cheeses tossed with a vinegar based dressing.
While Bub uses lots of vegan products because of his milk allergy, he is not a vegan. This salad contains bacon but you could easily use bacon substitute or leave it out completely.
Half pound Tinkyada gluten free spaghetti, or whatever pasta you like
Half bag of frozen edamame
Small can of sliced olives
10 strips of bacon, cut in bite sized pieces (we use Market Day pre-cooked)
1 tablespoon olive oil
1/4 cup vegan cream cheese, Daiya
1/4 cup avocado purée, Hass sells these in little 4-pack cups
Vegan shredded cheddar, Daiya
While your pasta is boiling, put the frozen edamame, olives, bacon, and olive oil in the bottom of a large container with a lid. Set aside.
In a small microwaveable bowl, heat the Daiya cream cheese until just warm. Add the avocado purée and stir until combined. Add salt, pepper, and cumin to taste.
With your spider, lift the pasta from the water into the bowl onto the edamame, bacon, olives, and olive oil. Add the Daiya cream cheese and avocado combo and stir to coat all the noodles and distribute the edamame, olives, and bacon. Refrigerate until cold. Add the Daiya cheddar shreds when cold, before serving.