DANIELLE’S CREAMY GARDEN VEGGIE PASTA SALAD

Welcome back to the blog, friend!

I hope you brought your appetite, because I have an extra special recipe on the menu today – as shared with us by my lovely younger sister, Danielle! Mark this day for the history books, because this is her first guest post, and won’t be her last – we’ve got plans for her to share some delicious drink recipes next (Spicy Caesar, anyone?)!

Today Danielle has whipped up a zesty, vegetable-packed rotini pasta salad in partnership with the always fabulous Kaslo Sourdough Pasta! Let me tell you, this rotini salad is bursting with flavourful red onion, cucumber, sun dried tomatoes, and more, and I couldn’t be happier to feature it on the blog. What I enjoy most about guest recipes is that they are so different than what I typically make! Take the red onion in this recipe – I don’t think I’ve ever used red onion in any of my recipes, but when Danielle made this, we ALL immediately ate a huge bowl after taking the photos! It is seriously addictive, and I think you are going to love it, too.

And the best part? We’ve written up a vegan version, for my plant-based friends as well! Thanks to this pasta being primarily made up of crunchy and savoury veggies, this recipe is SUPER easy to make plant-based by using things you likely already have on hand, like vegan mayo and cashew cheeze!

Read on, for this delish recipe!

Prep time: 20 minutes

Cook time: 10 minutes

20 minutes start to finish (pasta will cook while you prep!)

Serves 6-8

INGREDIENTS

TRADITIONAL:

Pasta:

4-6c. Kaslo Sourdough Rotini

1c. finely diced English cucumber 

1c. halved cherry tomatoes

1/4c. sliced sun dried tomatoes in oil (and a generous drizzle of the oil)

1 small grated carrot

1/2c. minced red onion

1 large clove minced garlic 

1/2c. cubed cheddar

Dressing:

1/4c. preferred mayonnaise

1/4c. sour cream 

1/2c. plain greek yogurt

2tsp. apple cider vinegar

2tbsp. coarsely chopped parsley 

Salt and pepper to taste

Garnish with extra parsley and onion

VEGAN:

Pasta:

4-6c. Kaslo Sourdough Rotini

1c. finely diced English cucumber 

1c. halved cherry tomatoes

1/4c. sliced sun dried tomatoes in oil (and a generous drizzle of the oil)

1 small grated carrot

1/2c. minced red onion

1 large clove minced garlic 

1/2c. cubed cashew cheeze

Dressing:

1/4c. vegan mayonnaise

1/4c. plant-based sour cream alternative

1/2c. plant based yogurt alternative

2tsp. apple cider vinegar

2tbsp. coarsely chopped parsley 

Salt and pepper to taste

Garnish with extra parsley and onion

The star of the recipe, dreamy sourdough noodles! These babies are B.C. made in the quaint town of Kaslo, by a lovely family owned company. Tap here to read about how they came to be, and then hop into the shop to pick out some pastas! Use the code JAMIEPASTA for 10% off! Follow Kaslo and I on Instagram as well, you’ll be glad you did – we often do joint giveaways for pastas and home decor!

METHOD

Bring a large, salted pot of water to boil. Cook pasta according to package instructions, strain, rinse, and move to a large container in the fridge. Pre-cooked, cold noodles make for the best pasta salad! You can even make the pasta a day in advance if you like.

If you accidentally make too much (don’t we all?), check out this cheesy recipe I cooked up with Kaslo awhile back – simply melt down a small quantity of the cheese listed for a decadent homemade cheese pasta.

While your pasta is cooking, let’s get chopping and mincing!

Slice your tomatoes, dice your onions, grate your carrots, and chop your cucumber and cheese.

Oh, and mince your garlic and parsley!

Add all ingredients to a large mixing bowl, and set aside.

Toss in your pasta, and let’s get to the dressing!

In a separate bowl, combine all wet ingredients, and generously season with salt and pepper.

Whisk it well, and add it to the pasta and veggies.

Let’s not forget the sun dried tomatoes! We love sun dried tomatoes in our home.

Mix it well, and refrigerate a minimum of 2 hours, or overnight. The most delicious way you’ll get your daily veggies this summer!

Whip up a big batch of this for your next picnic, potluck, or special event – or make a batch at the start of the week to take for work lunches!

Thanks for joining us today, we hope you loved Danielle’s very first recipe as much as we do. Don’t forget to subscribe in the bar below, so you don’t miss that Spicy Caesar I mentioned before! What else can you expect to see from me and Kaslo in 2021? We have Shrimp Scampi, Roasted Root Veggie Macaroni, and a surprise recipe I’ll announce at a later date – just you wait and see, fam!

We also have Peach Salsa Fresca, Tristan’s Apple Crisp (yes, you read that right! Can’t wait to feature my hubs on the blog next!), my B.C. Airbnb recommendations, and more in store for you this year! Follow me on Instagram so you get more beautiful, B.C. living in your feed. And come give me a follow on Pinterest – at 25k+ pins, you’ll want to do a lot of pinning while scrolling my page!

Have a great day friends,

xo, Jamie

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