Lemon & Herb Pasta Salad

Lemon & Herb Pasta Salad (Gluten Free, Vegan)

For me, there’s almost nothing more satisfying than taking on a recipe that, on paper, seems like something I can’t eat and modifying it to fit my lifestyle. In this particular instance, New York Times Cooking had released a similar recipe that contained gluten, dairy, and eggs. Thanks to their inspiration and a few plant based alternatives, this has become my go-to summertime backyard BBQ pasta salad, enjoyed and devoured by all. Because, let’s be honest, it’s a little amateur to bring potato chips as a side dish.

Total Cook Time: 40 minutes

Servings: 6 - 8

Ingredients:

16 oz gluten free pasta (I used Banza’s cavatappi pasta)

½ cup chopped dill pickles

3 chopped celery stalks

4 chopped scallions

½ cup vegan mayonnaise

½ cup dairy free milk (I used coconut)

½ cup fresh parsley

¼ cup fresh dill

¼ cup drained, jarred capers + 3 Tbsp brine

4 tsp brown seed mustard

4 tsp lemon juice

Salt and pepper

Instructions:

1.       In a large pot, boil water with 3 tsp of salt. Cook pasta according to instructions. Drain, rinse, and cool.

2.      In a large bowl, stir together chopped pickles, celery, scallions, parsley, dill, and capers.

3.      In a separate bowl, mix together vegan mayonnaise, dairy free milk, mustard, lemon juice, and caper brine.

4.      Combine herb and sauce mixture together, adding salt and pepper for taste.

5.      A cup a time, fold in the cooled pasta, slowly enveloping mixture over noodles until fully combined.

6.      For best results, chill for at least 3 - 4 hours prior to serving.

Photos