Your guests will love you for this creamy, mediterranean and delicious pasta salad (even the non vegans). We decided that this is now our favorite family salad just because it really tastes heavenly and its so super easy to make.
Our friends love it, we love it, the kids love it! It’s just a winner, seriously guys!
This mayo is super easy to make, very light tasting and a billion times healthier than any animal fat based mayo could ever be. If you are not much into nut based mayos, you will love this vegan olive mayo.
Vegan Mediterranean Pasta Salad
- vegan Mediterranean Pasta Salad
1 cup olive mayo (scroll down for the recipe)
100g fresh arugula
9-10 ripe cherry tomatoes
9-10 sun-dried tomatoes (the ones in a glass, covered with oil)
200g rye bread, cut into little cubes
2 cloves garlic
1 Tsp olive oil
3-4 Tbs cashew parmesan
salt and pepper to taste
1 cup / 120 ml olive oil
½ cup / 60 ml unsweetened soy milk
½ tsp salt
½ tsp brown sugar
½ tsp mustard
- Step 1Cook noodles, when ready put them into a medium bowl and let them cool down
- Step 2
Heat up olive oil in frying pan, press garlic through garlic press into the pan and add bread crumbs. Mix well together and soon as the bread crumbs are slightly brown and crispy, take the pan off the stove. Season bread crumbs with salt and let them cool down.
- Step 3
Meanwhile wash cherry tomatoes and cut them into quarters. Chop onion into half moons and cut sun-dried tomatoes into thumb thick pieces.
- Step 4
Add the veggies and bread crumbs to the noodle bowl, mix well and add olive mayo to it. Season with salt, pepper and cashew parmesan.
- Step 5
- Step 6
Add all ingredients to a glass and or blender cup ( you need an immersion blender)
- Step 7
Place the immersion blender on the bottom of the cup or class and start blending until the mayo firms.
- Step 8
Important! the olive oil and the soy milk should have about the same temperature.
- Step 9
Add more salt if needed