Tuesday, March 23, 2010
Creamy Pasta Salad
This was lunch for Day Two of our dairy free, meat free week. It is not vegan, but can easily be made vegan by using vegannaise instead of mayonnaise. The beans add protein where the meat would be for some and the variety of colorful veggies makes this as pretty as it is tasty! Pair it with a side of fruit and you have a perfectly balanced meal with food from all the food groups.
I'm eating this right now.... it's good :) I made it last night and let it chill overnight. I sent some with Mike for his lunch at work and he enjoyed it too.
16oz. pasta of your choice. I had a mix of misfit macaroni that I used. The ends of the bags of some large macaroni, small & whole wheat.
1 cup chopped baby spinach
1 cup diced carrots
2 tomatoes (seeded and diced)
1 can white beans (any beans really) drained and rinsed
1/2 cup mayonnaise (or vegannaise)
3 Tablespoons red wine vinegar
1 teaspoon paprika
salt & pepper to taste
Boil pasta according to package directions. Drain and rinse with cold water.
Mix diced veggies and beans together with pasta.
In a small bowl combine mayonnaise, vinegar and other spices. Mix well and adjust as needed.
Pour dressing over salad and mix well. Refrigerate overnight.