Book Reviews · Cookbooks · cooking · Plant Based Diet

Americana Pasta Salad from Mayim’s Vegan Table

After reading Mayim’s Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours, what settled in most about Mayim’s new cookbook is that she cooks for her kids.

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That though can lead some readers to not be happy with the book, I would suppose. It isn’t gourmet meals, but chances are your kids will like. It is close enough to “comfort food” for happiness. I decided to try the pasta salad, and switched in whole grain pasta (whole wheat with oatmeal fiber) to add in a bit more “oomph”. I liked the salad – it reminded me of Hawaiian pasta salad. And if you haven’t tried it before, look for a container of Just Mayo next time you are shopping. It is hands down the best mayo I have ever had. It doesn’t taste fake. It is delicious, egg free and has a short ingredient list – with perfect smooth texture.

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Americana Pasta Salad (Adapted from page 94)

Ingredients:

Creamy Dressing –

  • ½ cup vegan mayonnaise
  • 2 tsp sugar
  • 2 tsp white balsamic vinegar
  • ½ tsp prepared mustard
  • Sea salt & ground black pepper

Salad –

  • 2 cups cooked pasta, rinsed and drained
  • ¼ cup celery, chopped
  • ¼ cup onion, chopped
  • ½ cup green peas, thawed

Directions:

In a small bowl, whisk mayonnaise, sugar, vinegar, and mustard. Season to taste with salt and pepper.

In a large bowl, combine pasta, celery, onion, and peas. Pour dressing over, stir gently to coat. Store in refrigerator tightly sealed, stir before serving.

Serves 4 to 5, as a side dish.

Note:

2 cups cooked macaroni (whole grain) was about 4 ounces dry weight.

FTC Disclosure: We received and advance copy for potential review.

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