Prep time: 20 minutes | Cook time: 10 minutesEst. calories per serving: 232-31020 minutes start to finish (pasta will cook while you prep!) | Serves 6-8

INGREDIENTS

TRADITIONAL:

Pasta:

4-6c. Kaslo Sourdough Rotini1c. finely diced English cucumber1c. halved cherry tomatoes1/4c. sliced sun dried tomatoes in oil (and a generous drizzle of the oil)1 small grated carrot1/2c. minced red onion1 large clove minced garlic1/2c. cubed cheddar

Dressing:

1/4c. preferred mayonnaise1/4c. sour cream1/2c. plain greek yogurt2tsp. apple cider vinegar2tbsp. coarsely chopped parsleySalt and pepper to tasteGarnish with extra parsley and onion

VEGAN:

Pasta:

4-6c. Kaslo Sourdough Rotini1c. finely diced English cucumber1c. halved cherry tomatoes1/4c. sliced sun dried tomatoes in oil (and a generous drizzle of the oil)1 small grated carrot1/2c. minced red onion1 large clove minced garlic1/2c. cubed cashew cheeze

Dressing:

1/4c. vegan mayonnaise1/4c. plant-based sour cream alternative1/2c. plant based yogurt alternative2tsp. apple cider vinegar2tbsp. coarsely chopped parsleySalt and pepper to tasteGarnish with extra parsley and onion

1. Bring a large, salted pot of water to boil. Cook pasta according to package instructions, strain, rinse, and move to a large container in the fridge. Pre-cooked, cold noodles make for the best pasta salad! You can even make the pasta a day in advance if you like.
2. While your pasta is cooking, let’s get chopping and mincing! Slice your tomatoes, dice your onions, grate your carrots, and chop your cucumber and cheese. Oh, and mince your garlic and parsley!
3. Add all ingredients to a large mixing bowl, and set aside.
4. Toss in your pasta, and let’s get to the dressing!
5. In a separate bowl, combine all wet ingredients, and generously season with salt and pepper.
6. Whisk it well, and add it to the pasta and veggies.
7. Let’s not forget the sun dried tomatoes! We love sun dried tomatoes in our home.
8. Mix it well, and refrigerate a minimum of 2 hours, or overnight. The most delicious way you’ll get your daily veggies this summer!

See full blog post by Jamie Krause here. 

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