This is a new Gluten-free and vegan spin on a classic summertime dish. Everyone has their own version of this all-american favorite. While this may not be the most healthy creation out there in terms of fat content, it’s sure to be a favorite at your next picnic or family gathering for the occasional treat. This is also a great way to introduce others to the world of veganism because the slight changes to make it vegan will be unnoticeable and preferred.
- 2 cups Hampton Creek vegan mayonnaise
- 1 Tbsp apple cider vinegar
- 1 Tbsp sugar
- Pinch of salt
- Pinch of pepper
- 1 Tbsp turmeric
- 1 Tbsp mustard, whole grain is my personal favorite, but any will work.
- 1 green bell pepper
- 1 orange bell pepper
- 1 red onion
- 1 head of celery
- 2 whole carrots
- 1 box of gluten free pasta. Elbows or shells are my favorite but feel free to use any kind that you like.
- Put a pot of salted water to boil on the stove
- Once that has come to a boil, put in the pasta and cook until slightly soft. Don’t cook it 100% of the way, you want the pasta to have some chew to it, so don’t turn into complete mush!
- Once it’s cooked, strain the water out and put the pasta in a container in the fridge to cool. Don’t rinse the pasta or the dressing will have a hard time sticking.
- In a small bowl mix together the mayonnaise, mustard, apple cider vinegar, salt, pepper, sugar, and turmeric.
- Store in the fridge for 15 minutes so the flavors can blend together.
- Cut the peppers, carrots, celery, and onion into small cubes.
- Pull your cooled pasta and dressing out of the fridge.
- In a larger bowl combine your dressing, pasta, and veggies and mix them together thoroughly.
- Taste your creation! if it’s bland, add a pinch more salt and pepper. If it’s too dry, add more mayonnaise or dressing.
- Let sit in the fridge for a half an hour to let the flavors meld together.