"Homemade Pasta" Pasta Salad
I love to make this side dish when hosting a large group that includes some vegetarian/vegans. It's so good no one will assume it's the bland vegan food but it really is!
My advice is to make a batch of fresh pasta a day or two prior to the event and make the day of your event a lot less work.
I started making homemade pasta years ago with a recipe from Giada, which calls for egg yolks. I now make an egg free (vegan) version that is actually better (taste wise) and because it makes for a lighter noodle, it's cheaper $$$ AND healthier.
Combine the ingredients above in a food processor or use a bowl and spoon. Feel free to adjust the amount of water to get the correct consistency of the dough. The dough should be "pinchable" (see Giada's video link above). Refrigerate for 30 minutes +, then roll the dough out on a floured surface, about 1/8 inch thick. I have a pasta machine but it's such a nightmare to clean that I have abandoned it in favor of just using a sharp knife to cut the pasta in the desired shape.
For most meals, I cut into long strips to make linguini, but for pasta salad I cut 1/2 inch wide strips and then made another cut to make the noodles 1 inch long.
Bring a large salted pot to boil and add the noodles making sure not to cram the pot too full. I like to do half and half for this amount of pasta and I don't change the water.
Salad ingredients: cherry tomatoes, olives, spinach, corn, onion, artichokes, heart of palm.
Dressing: 1/2 cup liquid from artichoke jar, 1/4 cup oil oil, 2 Tablespoons vegan pesto, salt & pepper to taste and serve at room temperature
"Homemade Pasta" Pasta Salad
Recipe details
- 12 Servings
- Prep time: 1 Hours Cook time: 10 Minutes Total time: 1 hr 10 min
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