Sunday, July 23, 2017

Crab(less) Pasta Salad

During these dog days of Summer, I love a pasta salad, you can mix up the flavors and wind up with totally different tastes in each one you make. I like that you eat them cold and can go back for lunch the next day or two and have a tasty meal with no effort. The only draw back is that the pasta does tend to absorb all the moisture and gets bigger and bigger and bigger. I saved some of the dressing so I can could refresh each serving of the leftovers.  The flavors of this salad make it a keeper and it is so simple to make. This makes a lovely light lunch or can be a side-dish at your next cookout.

  • 1 pound medium pasta shells (or rotini, ziti,- whatever you have)
  • 1 can Hearts of Palm, sliced into strips
  • 1 can large black olives, halved or quartered
  • 1 medium red bell pepper, diced
  • 4-5 green onions, sliced thin, use green and white
  • 3 stalks celery, diced
  • 1/2 cup plain (non-sweet) vegan yogurt
  • 1 cup Just Mayo (or your fav vegan mayo)
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon celery salt
  • 1 tablespoon yellow mustard
  • 1/2 tablespoon liquid aminos

Cook pasta according to package directions. Rinse with cold water and drain well.

While the pasta is cooking, in a very large bowl, mix the hearts of palm, olives, red peppers, green onions and celery.

In a small bowl, whisk together yogurt, mayo, Old Bay, celery salt, yellow mustard and liquid aminos. Taste and adjust seasonings to your liking. (I added extra Old Bay)

Add the cooled pasta to the bowl of veggies and toss well.

Add about 3/4 of the dressing and stir gently to coat everything.

Serve cold and enjoy!


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