SUNDAY SWAP!
Creamy Pasta Salad
Mayo ➡ Avocado Oil Mayo
Regular Pasta ➡ Chickpea Pasta
Sour Cream ➡ Dairy-Free Sour Cream
We covered the vinaigrette version of pasta salad last month, now the “mayo” based gets its time to shine! I still can’t decide which one I like better (shocker!). However, I was told this is reminiscent of some old school restaurant’s macaroni salad, so I’ll take that as a compliment!
INGREDIENTS
1 box chickpea rotini pasta (I use @tolerantfoods)
1.5 cups avocado oil mayo (I use @primalkitchenfoods)
1/2 cup dairy-free sour cream (I use @kitehillfoods)
1/2 cup pickle relish (I chopped up some homemade pickles to make my own)
1 small/medium red bell pepper, finely diced
1/2 small red onion, finely diced
2 stalk celery, finely diced
1 Tbsp honey (I use @naturenates)
Salt and pepper, to taste
HOW TO MAKE
-Cook pasta according to box instructions and strain.
-In a medium bowl, whisk together mayo, sour cream, honey, and relish to make the dressing.
-In a large bowl, combine pasta and all other ingredients, then pour dressing on top.
-Mix thoroughly, and let chill in refrigerator for 2 hours before serving.
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