Sticking with the BBQ theme of yesterday’s Carrot Dogs . . . you and your friends/family will love this pasta salad! We kept buying a similar version at our local (and favorite) health store, and decided to start making it ourselves. Make sure you get bowtie pasta though . . . it makes a difference 😉 and bonus points if they’re mulitcolored.
-1 box bowtie pasta
-Green onion, diced
-1 yellow bell pepper, diced
-1/2 Cup vegan mayo
-3 Tablespoons sunflower seeds
-3 Tablespoons pumpkin seeds
-2 teaspoons dill *feel free to use fresh! I did for a while but couldn’t use it all & it would go bad*
-1 teaspoon garlic powder
-Cook pasta according to package instructions. Drain & rinse with cold water. Set aside
-Combine all of the ingredients in a large mixing bowl & mix well. Add the pasta when it is completely cooled. Mix well until all of the ingredients are combined
-Place in the fridge until ready to serve. Make sure you give it a few stirs before serving!
-If the pasta salad is a little dry when you take it out of the refrigerator, add a little bit more mayo 1 Tablespoon at a time until you reach your desired consistency
-Feel free to play around with the amounts you use for the ingredients. This is how we like it, but you can add more/less of any ingredient