AFC PASTA SALAD VINAIGRETTE
Family or buffet size pasta salad that will woo your guests. Simple, yet outstanding texture and flavor arrangements!
Adding the vegan yeast to the dressing thickens and creates a richer flavored creamy vinaigrette that elevates the experience to special. You’ll be impressed with the result!
Makes a lot for picnic or party gathering
Cook 2 lbs. dried rotini pasta according to package instructions. Drain, then rinse under cold water till chilled, continue to drain in colander while you prep salad ingredients. I used half plain rotini and half tricolor rotini.
1 lg. green pepper, cored and diced into 1/2 inch squares
1 lg. sweet red pepper, cored and diced into 1/2 inch squares
1/2 bunch fresh scallion, washed well, sliced (green and white part
2 med. carrots, peeled, cut ends off, cut into 3rds crosswise, then cut into thin planks, stack planks and cut into matchsticks
1 c. diced celery
chopped tops of fresh bunch cilantro
12 oz. bag froz. peas, heated in water till thawed, then drained and rinsed under cold water and drained well again
15.5 oz. can dark red kidney beans, drained and rinsed well
15.5 oz. can small white beans, drained and rinsed well
DR WT 8 oz. can small black olives, drained and cut into 3rds from end to end
CREAMY CILANTRO VINAIGRETTE Makes 2-1/2 cups
1 c. white vinegar
juice of 2 fresh lemons
1 c. water
1 c. finely chopped fresh cilantro tops
1/2 c. extra virgin olive oil
1/4 c. light brown sugar
2 t. dried basil
2 t. dried tarragon
2 t. garlic powder
1 t. turmeric
1-1/2 t. salt and more to taste at end
1/4 t. red cayenne pepper
1/2 t. guar gum powder
1 t. vegan yeast
Combine all dressing ingredients in blender container, except vegan yeast. Blend till ultra smooth.
Add vegan yeast, stir into dressing, then blend till as smooth as possible.
Let set for at least 15 minutes, before blending again till smooth – the guar gum continues to thicken after blended, so we wait and blend again.
Transfer to covered jar and refrigerate till ready to use.
Served drizzled over green leafy salads, instead of tossed, or toss with pasta salads.
Place all salad solids, including pasta, in an extra-large tossing bowl.
Add 2 t. salt and lots of fresh grind black pepper. Toss to distribute evenly.
Pour dressing over all and toss again to coat all ingredients. Salt and pepper to taste. Serve.
Notes: If serving the salad later, then keep the solids and dressing separate till just before serving.