Creamy Pasta Salad

SUNDAY SWAP!

Creamy Pasta Salad


Mayo ➡ Avocado Oil Mayo


Regular Pasta ➡ Chickpea Pasta


Sour Cream ➡ Dairy-Free Sour Cream


We covered the vinaigrette version of pasta salad last month, now the “mayo” based gets its time to shine! I still can’t decide which one I like better (shocker!). However, I was told this is reminiscent of some old school restaurant’s macaroni salad, so I’ll take that as a compliment!



INGREDIENTS

1 box chickpea rotini pasta (I use @tolerantfoods)

1.5 cups avocado oil mayo (I use @primalkitchenfoods)

1/2 cup dairy-free sour cream (I use @kitehillfoods)

1/2 cup pickle relish (I chopped up some homemade pickles to make my own)

1 small/medium red bell pepper, finely diced

1/2 small red onion, finely diced

2 stalk celery, finely diced

1 Tbsp honey (I use @naturenates)

Salt and pepper, to taste


HOW TO MAKE

-Cook pasta according to box instructions and strain.

-In a medium bowl, whisk together mayo, sour cream, honey, and relish to make the dressing.

-In a large bowl, combine pasta and all other ingredients, then pour dressing on top.

-Mix thoroughly, and let chill in refrigerator for 2 hours before serving.




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