I've been brainstorming for a while now different recipes that would be vegan friendly (and simple!) for a barbecue. Earlier this week I shared my Coconut Ice Cream Pie, which was chocolatey, no-bake, and the perfect combination of sweet and tangy. Then, we made a Tomato Corn Salsa, which was also no-bake, only three ingredients, and the definition of "fresh AF". Both of these recipes are quick, with minimal clean up or technical cooking skills required!
Pasta salad is another straight-forward barbecue staple. But for lactose intolerants and vegans (both being myself), the dairy added to pasta salad does not sit well with our stomachs. However, as veganism and lactose intolerance "awareness" has risen, there are multiple substitutes to choose from and at affordable prices.
One of the main ingredients in pasta salad is mayo. It's what gives the sauce the creamy texture. Shredded cheese or parmasan is also sometimes added and both of these ingredients are not compatible for vegans or dairy-adverse eaters. Luckily, there are plenty of vegan mayos out there and even vegan cheese shreds, including parm!
My favorite part of this recipe was that I had pretty much every ingredient I needed already in my fridge that I would normally have. If you made my Tomato Corn Salsa, you'll have leftover dill (like I did) that won't go to waste because it's a key flavor ingredient in this recipe! This also hinges on whether or not you're a vegan and have vegan mayo - but if you're not a vegan I'm sure you still have regular mayo in your fridge, too.
If you're looking for a recipe that is
- Delicious hot or cold
- Minimal effort
- Easy to meal prep
- A little tangy
Look no further! My Creamy Sun Dried Tomato Pasta Salad is perfect for you.
- 1/2 box tri-color rotini
- 1/4 box mini penne
- 1/3 cup sun dried tomatoes
- 1 cup vegan mayo
- 1 tbsp finely minced dill
- 2 tbsp dijon mustard
- 1 tsp black pepper
- Boil a medium pot of water, adding a pinch of salt to help add flavor.
- While the water reaches a boil, combine the sun dried tomatoes, vegan mayo, dill, mustard, and dijon mustard in a food processor. I highly recommend a food processor over a blender. Mix until fully combined. If not combining evenly, add a tablespoon or two of water while the food processor is running to help smoothen it out.
- At this point the water should be boiling. Add the pasta to the pot and stir occasionally until cooked al dente - this takes usually 8 minutes. You want it to be soft at initial bite a little firm while chewing.
- Once pasta is cooked, drain with a light rinse and add back to pot with a drizzle of olive oil to prevent it sticking to itself. Add the sauce and mix together until all the noodles are coated evenly.
- Refrigerate until ready to serve. This also tastes amazing heated up!