Picnic Pasta Salad Vegan Recipes
PICNIC PASTA SALAD (VEGAN)
This is a salad that is easy to vary and also transports well. I am still perfecting the quantities.
Provided by Mindelicious
Categories Corn
Time 15m
Yield 3 1/2 cups, 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix the salad ingredients in a large bowl.
- Stir the dressing ingredients together and let sit for a couple minutes.
- Pour dressing over the salad and coat all the veggies and pasta. You can let it marinate or enjoy immediately!
Nutrition Facts : Calories 376.6, Fat 15.4, SaturatedFat 2.2, Sodium 277.8, Carbohydrate 50.1, Fiber 8.9, Sugar 8.3, Protein 12
SUMMER PICNIC PASTA SALAD
This delicious sweet and tangy pasta salad is just bursting with color. It's made with very little mayo, which makes it good for outdoor gatherings. Feel free to substitute 1 cup of any vegetable that you prefer (mushrooms, cucumbers, zucchini, or tomatoes all work well too)
Provided by Kozmic Blues
Categories One Dish Meal
Time 20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Blanch broccoli and asparagus in boiling salted water, and plunge into ice bath to stop cooking.
- Cook pasta until al dente.
- Rinse with cold water and drain.
- Toss pasta with chopped vegetables.
- Mix first 5 ingredients of dressing, and slowly whisk in oil.
- Season with salt and pepper to taste.
- Toss dressing with pasta and vegetables.
- Chill until ready to serve.
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- Preheat oven to 350° Fahrenheit (175° Celsius). Prepare a rimmed baking sheet with parchment paper.
- In a small bowl, toss buckwheat with olive oil and 1/4 teaspoon salt. Spread on baking sheet and place in oven.
- Roast for 15-16 minutes, until buckwheat is a deep golden colour, stirring half way through cooking as the edges will roast faster than the middle. Remove from oven and set aside.
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