My love affair with pasta salad developed slowly. I hated the kind my mom used to make when I was a kid. It tasted like nothing but celery and mayo. It wasn’t until I realized I could do anything with pasta salad that I became enamored with the idea of creating the perfect plant-based version! This recipe is the amalgamation of everything I love about pasta salad.
Serves: 6
1 lb (450 g) pasta (any short variety)
1½ cups (330 g) vegan mayo
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) agave syrup
2 tsp (10 g) Dijon mustard
Salt, to taste
Black pepper, to taste
½ cup (75 g) diced sweet onion
1 cup (153 g) coarsely chopped dill pickles
1 tbsp (3 g) finely chopped fresh dill
Cook the pasta according to package directions. When the pasta is done, drain it and let it cool to room temperature. (I like to run cold water over the pasta to speed up the cooling process.)
Meanwhile, in a large bowl, whisk together the mayo, vinegar, agave syrup, mustard, salt and black pepper. Whisk until the dressing is fully combined and smooth.
Add the cooled pasta to the dressing and stir to completely coat the pasta in the dressing. Add the onion, pickles and dill. Toss to combine. Season with salt and black pepper. Taste and adjust the seasonings.
Serve the pasta salad immediately or place it in the fridge to chill completely before serving.