Vegan Pasta Salad: A Flavorful Twist on a Classic Dish

by Gretchen Burke
Yields 8 servings

Ingredients

• 1 16oz box farfalle (“bowtie”) pasta
• 1 yellow or sweet onion
• 1 10oz container cherry tomatoes (regular okay)
• 1 cucumber
• 2-3 corn cobs
• 1 cup of vegan mayonnaise (I use Hellmann’s)
• 2 tablespoons Old Bay seasoning
• Optional: pickles, bell peppers

Directions

1. Bring a large pot of salted water to boil and cook bowtie pasta al dente. Strain and set aside in a large serving container.
2. Finely chop onion, slice cherry tomatoes into halves, and chop cucumber. Add all chopped veggies to a large bowl.
3. Remove kernels from corn cobs and add to pasta bowl. At this point, you can also chop and add your pickles or bell peppers if you choose to add them.
4. Add vegan mayonnaise and Old Bay seasoning to your bowl, then mix all ingredients until completely combined. Refrigerate to cool, then serve.

Nutrition

Calories 395; Total Fat 17.7g; Saturated Fat 1.2g; Sodium 629.7mg; Carbs 54.1g; Sugars 6.8g; Fiber 3.7g; Protein 10.1g