Friday Night Pasta Salad (Low Fat)
- COOK
10 Mins - PREP
15 Mins - TOTAL
25 Mins
Back in the 90s my twin brother and I use to make this pasta salad, back when we were not so strict vegetarians. It was our Friday night ritual. We may have been total losers on a Friday night but we had our pasta salad. lol
The pasta would be done just in time for Kids In The Hall, our fave show. Good times! We would grate cheddar cheese on top and then pour on the Parmesan cheese. It was also made with real mayonnaise. This is a vegan version of that recipe. It comes very close.
Feel free to add your spin on it. Add things here and there. Be creative!
| Nutritional Facts |  |
| Servings 4 | Serving Size 2 Cups |
 | | Calories | 485 |
| Fat | 5.75g |
| Carbohydrates | 87.5g |
| Protein | 17 |
| Fiber | 5.50g |
| Sugar | 22g |
| Sodium | mg | | |
Ingredients
- 1 16oz. Box Garden Rotini Pasta
- 1 Small Purple or White Onion, Finely Grated
- 1 Medium Green Bell Pepper, Finely Chopped
- 1 Cup Cherry Tomatoes, Chopped Into Halves
- 2 Tablespoons Blanched Almonds
- 1/3 Cup Firm Tofu
- 1 Teaspoon Olive Oil
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 2 Tablespoons Table Mustard
- 1/4 Cup Plain Almond or Soy Milk
- 2 Packets of Truvia or 1 Teaspoon Sugar
- 1 1/2 Teaspoons Salt
Dressing
Directions
Prepare Rotini as directed on the box.
To make the dressing you will need an immersion blender with a cup. There are too few ingredients to make it in a blender. Place in the immersion blender cup all of the dressing ingredients and blend until creamy smooth.
When pasta has finished cooking and is perfectly al dente, drain the pasta and immediately run cold water over them to cool them down and stop them from cooking. Make sure to drain the pasta very well. You don't want wet pasta. Put the pasta back in the pot you cooked them in and place onion, pepper, tomatoes and dressing and toss together. You can finish it off with a sprinkle of nutritional yeast if you have it.
