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Vegan Pasta Salad

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I don’t like pasta salad. I never put it on my plate at the BBQ party or in a buffet line. I mean whose to know what the creamy sauce is really made up of…old warm mayo always comes to my mind! When I had my Vegan Barbecue I was really having a difficult time wrapping my head around the idea of tofu-potato salad. But then it occurred to me to make a tofu-pasta salad. I mean, I never know what the sauce of a pasta salad is made of anyways.

Delicious Rating: This pasta was an easy recipe to cook up and tastes great! I really liked the spice from the cayenne pepper, it wasn’t dominate but you could definitely feel the kick! This is the perfect Vegan BBQ Side dish and is a keeper in my home!

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Vegan Pasta Salad
Author: 
Recipe type: Side Dishes
Prep time: 
Cook time: 
Total time: 
Yields: 4 Sides
 
This is a Vegan Recipe!
Ingredients
  • 8 ounces elbow macaroni
  • 1 cup celery, finely chopped
  • ½ cup soft silken tofu, drained
  • ⅓ cup soy milk
  • ¼ onion, minced
  • ¼ cup sweet relish
  • 1 tbsp lemon juice
  • 2 tsp mustard
  • 1 tsp salt
  • Cayenne pepper to taste
Instructions
  1. Cook pasta as package directs.
  2. Rinse with cold water and drain.
  3. Place in large serving bowl.
  4. In blender, blend tofu and soy milk until well combined.
  5. Blend in onion, relish, lemon juice, mustard, salt, and cayenne.
  6. Add sauce to pasta and coat all evenly.
  7. Mix in celery.
  8. Refrigerate for at least 2 hours.
  9. Serve cold.

Silken tofu works best for sauces as it is easily broken down and forms a ‘silky’ smooth texture. If you use a firm block of tofu, it may not all be blended down smooth.

Looking good!

Delicious!

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