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

Rotini Pasta:

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.

Salad Solids:

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


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.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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