Tag Archives: Pasta Salad

Pasta Salad

Pasta salad is notoriously unhealthy.  Loaded with mayonnaise and some other questionable ingredients it’s not something we really should be eating as it’s not the best thing for our bodies.  It is however something I adore and with the oppressive heat we’ve been living with for the last few days, I had a bit of a craving for it.  It’s one of those summer meals you eat at a picnic or on your back deck.  It’s something I knew I needed to make healthier if I was going to be able to indulge in it.

Yesterday after lunch I began the experiment and at dinner we sat down and feasted on the results.  My husband loved it, my son enjoyed it as well and I was able to satisfy my craving.  It was the perfect meal on a hot summer day.  If you have cookouts or BBQs ahead, give this a whirl.  I’ll be making it many times this summer as it was perfection and quite healthy too.  I hope you enjoy it as I did!


Pasta Salad:

Ingredients:

For the dressing:

  • 1 pkg mori nu silken tofu (soft)
  • 1 tbsp granulated garlic
  • 1 tbsp onion powder
  • 1/8 of a tsp cayenne pepper
  • 2 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp red wine vinegar
  • 1 tsp pickle juice {from a jar of dill pickles}

For the salad:

  • 1 jar of sliced olives {or 2 heaping handfuls}
  • 2 15 oz can of chickpeas
  • 1 jar of roasted red peppers {6 in total}
  • 1/3 c sun-dried tomato pieces
  • 1 box of whole wheat macaroni cooked and drained
  • the prepared dressing
Instructions:

  • In a food processor combine all of the ingredients for the dressing and process until smooth.
  • In a large bowl, combine the olives, chickpeas, red peppers, sun-dried tomatoes and macaroni.
  • Add about 1/2 of the dressing and stir.  Assess the coverage and add more as needed.
  • Cover the salad and chill in the fridge until cool.
  • Enjoy!

Extra Information:

  • If you like red onions, they would go perfectly with this dish.  Dice one up and throw it in.  Raw onions and I are not friends so they are not included in my recipe.
  • You should have some dressing left over.  Put it in the fridge and use it on sandwiches or any other way you’d use mayo.  It should be good for a couple of days.
  • Feel free to mix things up and throw in whatever ingredients you would like to make it yours!