potato salad I posted a few weeks ago; in food - as in so many other things - familiarity is the essence of comfort.) Anyway, a batch of this pasta never lasts more than a day or two around here, so if you're in the market for a quick, filling dish that is super kid-friendly and a guaranteed hit at picnics, cookouts, potlucks, etc., look no further: this is your man!
Picnic Pasta Salad
~ 1 lb. fusilli
~ 1 cup frozen peas
~ 1 onion, diced
~ 2 stalks celery, diced
~ 2 carrots, diced
~ 1 red bell pepper, diced
~ 2 tbsp. dill pickle relish
~ 1 tbsp. each: prepared mustard, vegan Worcestershire sauce, hot sauce (Frank's is good)
~ 1 tsp. each: salt, dill, parsley
~ ½ tsp. garlic powder
~ A few healthy grinds of black pepper
~ 3/4 - 1 cup vegan mayonnaise, such as Just Mayo or Vegenaise
~ Cook the pasta according to package directions, adding the frozen peas in the last minute of cooking. Drain in a colander, rinse with cold water, and set aside.
~ Place the chopped onion in a dish with a little water and microwave for 2-3 minutes; drain and set aside to cool (NB you can omit this step if you have no objection to raw onions).
~ In a large bowl, combine all the ingredients from the relish through the black pepper and mix thoroughly.
~ Add the vegetables and cooked pasta, and mix to make sure everything is coated with the dressing. Cover and chill for at least an hour before serving cold.