Simple to make and easy to take, pasta salads are a staple at most holiday cookouts, and for good reason; they’re delicious. I loved macaroni salad so much growing up, but given the gluten and dairy typically used to make it, it didn’t exactly love me back. Thankfully, I have come up with a version that is not only dairy and gluten free, but also soy free and vegan friendly.
Oh, and it’s equally as delicious.
This summer pasta salad is the perfect side dish to bring to a BBQ or to enjoy on it’s own as a meal. Thanks to the help of Soy-Free Vegenaise, this pasta salad packs the same creamy flavor you love, without the unhealthy fat, dairy, gluten or cholesterol of traditional mayonnaise-based sauces.
To make this recipe gluten free, I used Jovial 100% Organic Brown Rice Fusilli Pasta. Take it from my picky husband, he prefers this pasta compared to regular pasta, and actually notices the difference in how he feels after eating it in comparison to traditional pasta. If you have had bad experiences with gluten free noodles in the past, whether it be with the taste or texture, I promise you, Jovial brand pastas are amazing, and no, this isn’t a sponsored plug. They taste exactly the same as traditional pasta, minus the gluten.
This pasta salad is a breeze to make. Just prepare your veggies, cook your pasta, whip your dressing, and within 30 minutes, you’re good to go!
- 1 (12-ounce) box Jovial Gluten Free Brown Rice Fusilli Pasta
- ½ cup organic frozen peas; thawed
- 1.5 cups broccoli florets; chopped into smaller pieces
- ½ seeded red pepper; finely chopped
- ½ cup red onion; finely chopped
- ¼ cup green onion; finely chopped
- 1.5 cups Soy-Free Vegenaise
- ¼ cup red wine vinegar or more to taste if needed
- Pink Himalayan salt and pepper to taste
- In a large pot, bring 3 quarts of water to a rolling boil. Add salt if desired.
- Cook pasta on high heat, stirring frequently for 9 minutes or until tender.
- Drain pasta and run under cool water until noodles are completely cooled down. When finished, shake and set noodles aside, preferably in the fridge.
- Prepare your broccoli, red pepper, red onion and green onion, and place in a large mixing bowl, along with thawed green peas.
- Add in your noodles, and gently mix to combine.
- In a small dish, combine Vegenaise and red wine vinegar, stirring until thoroughly mixed. Dressing will seem slightly thinner, but shouldn’t be overly thin. Add in salt and pepper to taste and mix thoroughly before adding into your pasta.
- Stir to combine and serve right away or slightly chilled.
- To store, keep pasta covered in the refrigerator for 2-3 days.
- If you want to make this ahead of time, prepare a double batch of dressing, reserving half of the dressing to add to the pasta right before serving.