No-Mayo Summery Pasta Salad
Ingredients
- Brown rice gluten-free rotini pasta
- Arugula
- Chives
- Cashew-based vegan sour cream
- Maple syrup
- White vinegar
- Garlic
- Shallot
- Fresh parsley
- Salt
- Various crunchy vegetables
Preparation
Cook the pasta according to package instructions until al dente, then drain and cool.
Prepare the dressing by mixing vegan sour cream, maple syrup, white vinegar, minced garlic, finely minced shallot, chopped chives, chopped parsley, and salt until well combined.
In a large bowl, combine the cooked pasta, arugula, additional chives if desired, and your choice of crunchy vegetables.
Pour the dressing over the pasta mixture and toss thoroughly to coat.
Serve the salad chilled or at room temperature.
Tips
Use store-bought vegan sour cream as a convenient alternative to homemade.
Customize with your favorite crunchy vegetables for added variety and freshness.
This dressing is versatile and can be used on other salads or dishes for a summery flavor boost.
