food : pasta salad
Another find from my partner. They usually make a bean salad with lemon and dill, but decided to try out a pasta salad. It was so good that we all agreed it was one to remember. It is delicious and keeps in the fridge pretty well, so you can just spoon it out with any meal (or, in between meals, as was often the case for us).
Ingredients
| Amount | Measure | Ingredient |
|---|---|---|
| 2 | Cup | Pasta, dry (we use macaroni) |
| 1 | Can | Chickpeas |
| 0.5 | Cup | Carrot, shredded |
| 0.5 | Cup | Peas (we use frozen) |
| 0.25 | Cup | Red onion, chopped |
| 0.5 | Cup | Vegan mayo |
| 1 | Tsp | Mustard (we use a spicy bavarian, dijon would also be good) |
| 0.5 | Tsp | Old bay seasoning |
| - | - | Salt & Pepper (to taste) |
Instructions
- Cook pasta according to package directions
- Wash/drain chickpeas, add to serving bowl, mash with a fork
- Add onion, carrots, and peas to serving bowl
- When pasta is done, drain it and rinse it in cold water until the pasta is room temp
- Add the pasta, mayo, mustard, old bay, salt, and pepper to the serving bowl; mix it all together (stir/fold)
Notes
- If using frozen peas, defrost them by putting them in a cup of room temp water while you work on the other initial steps
- Should keep nicely in the fridge fora good bit. I don't know how long, as it is always eaten up before we would find out