Cooking pasta for a cold salad is radically different from cooking pasta for a hot dish. Going against the grain, you cook it not to al dente, but to tenderness. Overcooking it will leave you with a soggy mess instead of a salad, and undercooking it will produce hard-as-nails pasta once cool. Cooking the pasta just right will render this a perfect American staple. Use gluten-free pasta to make it gluten-free. Recipe and photo from Everyday Vegan Eats* by Zsu Dever © 2014, reprinted by permission of Vegan Heritage Press.

Serves: 4

  • 8 oz elbow macaroni (use whole grain or gluten-free if you’d like)
  • 3/4 cup vegan mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 celery stalk, minced
  • 1/4 medium red bell pepper, cut into 1/4-inch dice
  • 2 tbsp minced red onion
  • 2 tbsp minced parsley
  • 2 tbsp sweet pickle relish
  • salt and freshly ground pepper, to taste
  1. Cook the pasta in a large pot of…

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