Vegetable Garden Creamy Pasta Salad


I’ve been eating way too much pasta salad this week. Sometimes I find something I like and eat it for a while till I get sick of it, but I don’t think you’ll get tired of this one!

This lightly dressed pasta salad gets lots of flavor from kalamata olives (my fave!) and basil. A colorful mix of diced bell pepper, shredded carrot and tomatoes adds vitamins and minerals. Serve on a crisp bed of greens. Toss in canned chunk light tuna, cooked chicken or baked tofu to add protein and make it more substantial.

  • 2 cups gluten free rotini
  • ⅓ cup Vegenaise (vegan mayonnaise)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar, or lemon juice
  • 1 clove garlic, minced
  • ⅛ teaspoon salt
  • 1 cup cherry or grape tomatoes, halved
  • Freshly ground pepper, to taste
  • 1 cup diced yellow or red bell pepper
  • 1 cup grated carrots
  • ½ cup chopped pitted kalamata olives
  • ½ cup chopped scallions
  • ⅓ cup slivered fresh basil
Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
Whisk mayonnaise, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.
Make Ahead Tip: Cover and refrigerate for up to 1 day.

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