Forget the expensive mayo and use some healthy nut cream to make your favorite summer pasta salad. (Can be made with gluten free pasta)
heavy duty blender (for the nut cream)
spatula
big storage bowl for pasta salad with cover
cutting board
french knife
stock pot to boil pasta and strainer
Ingredients...
- 1 pound plus 1/4 pound of cooked pasta, strained and washed with cold water to prevent overcooking (enough for 6-12 people with leftovers)
- 1 - 2 servings of almond nut cream sauce (or cashew, or mixture of )
- 2 TBL yellow miso (if you have on hand)
- 1/8 - 1/4 cup cider vinegar
- 3 TBL mustard
- 1 cup washed, minced celery
- 1 cup washed, peeled, minced carrots
- 1 cup washed, peeled, minced onions
- washed, minced parsley to taste
- spices to taste, I used onion powder, a tiny bit of garlic powder, ms. dash lemon pepper, crushed rosemary
- salt to taste
- black pepper to taste
Method:
While making the nut cream, add the mustard, miso and vinegar to the cream sauce. Combine all ingredients EXCEPT the cream sauce in the huge bowl, then add cream sauce a little at a time, slowly until very set up and covered in sauce (The salad will absorb a bit of this sauce, unlike mayo; therefore, you may want to add sauce until it looks very saucy. Before serving, after sitting overnight in frig, add a little oil and vinegar and salt to refresh). Taste for salt, spices and pepper, mix well and refrigerate to let flavors develop, at least 2 hours or more. The key to these salads is taste, taste, taste. To offset acidic, add a little liquid sweetener, to offset too sweet, add a little vinegar or lemon juice, don't go too crazy with garlic, add little bits at a time so you don't overwhelm.
