Creamy Pasta Salad

Creamy Pasta Salad

This recipe is perfect for your summer picnics and the rest of the year as well. 


  • 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.
  4. Add the scallions, diced pepper and tomatoes, tossing gently to combine. Allow to cool.
  5. In a small bowl whisk her the Vegenaise, sour cream, lemon juice, and 2 teaspoons of salt. 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. 

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