Creamy Pasta Salad

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Perfect for your summer picnics.

•    sea salt
•    ½ pound small pasta shells
•    3 cups petite white corn, frozen
•    6 scallions, thinly sliced
•    1 yellow or orange bell pepper, seeded and diced
•    1 pint cherry tomatoes, sliced in half
•    ½ cup Vegenaise
•    ¼ cup Tofutti sour cream


1.    Bring a large pot of water to a boil and add a pinch of salt. Add the pasta and cook until al dente—8-10 minutes.
2.    Add the corn to the pasta and cook for another 2 minutes
3.    Drain the pasta and corn together in a colander and place in a large mixing bowl. Add the scallions, diced pepper and tomatoes, tossing gently to combine. Allow to cool.
4.    In a small bowl, whisk together the Vegenaise, sour cream, lemon juice, and 2 teaspoons of salt.
5.    Pour over the pasta and mix well to blend the ingredients
6.    Cover with clear wrap and chill for 4-6 hours to develop the flavors. Serve chilled.

Ready in about 20 minutes

Originally found here

Posted on Shalom Adventure by: B Ellen Gurien


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