Pasta. Dill. Vegan Mayo. Chickpeas. Miscellaneous fresh veg.When these are combined, magical things happen.
The weather is finally getting a bit brighter and warmer here and we say that's the perfect time for a li'l pasta salad. Obviously you aren't restricted to eating pasta salad in the spring and summer but there's something nice about this light, fresh salad when the weather is warmer.
And for those celebrating a long weekend soon, what says long weekend better than pasta salad?This recipe is inspired by the pasta salad in Isa Chandra Moskowitz's The Superfun Times cookbook. I forgot to put some of the ingredients on our grocery list and because we're trying to limit the number of times we go out, we had to tweak and improvise. We might actually prefer our version over Isa's :O don't tell.
On a side note: who else ends up singing "Lavender's Blue (Dilly Dilly)" when they use dill?
Dilly Vegan Pasta SaladIngredients
1 box small pasta shells1/2 cup vegan mayo3 tbsp white vinegar1 tsp sugar1 tsp onion powder1/2 tsp saltfreshly ground black pepper1/3 cup finely chopped fresh dill1 red pepper, diced2 large carrots, peeled and shredded1 cup finely chopped celery, include the leaves if you'd like (we learned that from Mississippi Vegan)1 540 mL/19 oz can chickpeas, rinsed and drained
Directions
Cook pasta according to box instructions, drain, and place in the fridge to cool.
In a large mixing bowl, combine the mayo, vinegar, sugar, onion powder, salt, and black pepper. Whisk together until well-combined. Toss in the chilled pasta, veggies, chickpeas, and dill. Adjust seasonings as you see fit.
Cover and chill in the fridge for two or more hours. To be honest, we don't mind eating this lukewarm, but chilling will allow the flavours to meld.