Picnic Pasta Salad with Oregano Dill Dressing
1 ½ cups vegan mayo
½ cup finely chopped fresh oregano
½ cup finely chopped fresh dill
3 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
2 tablespoons nutritional yeast
1 garlic clove, minced
½ teaspoon sugar
½ teaspoon sea salt
½ teaspoon freshly cracked black pepper
dash cayenne pepper
1 pound bowtie pasta
3 cups bite-size pieces broccolini
(about one bunch)
2 cups bite-size pieces peeled carrots
½ cup frozen peas
1 small red bell pepper, chopped
1 large cucumber, peeled and chopped
½ cup diced red onion
2 cups cherry or grape tomatoes, halved
½ cup high-quality pitted green olives, sliced
sea salt and freshly cracked black pepper
chopped fresh oregano and dill, for garnish
1. In a bowl, whisk together mayo, oregano, dill, lemon juice, white wine vinegar, nutritional yeast, minced garlic, sugar, sea salt, black pepper and cayenne pepper.
2. Fill a large bowl with ice and a little water to make an ice bath for vegetables. This will shock them, lock in color, and retain crunch, while also cooling down the pasta for the dressing.
3. Bring a large pot of salted water to a boil. Add pasta and cook for about 7 minutes. Try a piece. When it feels close to being done, needing about one more minute, toss in broccolini, carrots and peas. Drain and transfer to ice bath.
4. Once cooled, transfer pasta and vegetables back to colander and drain thoroughly. Excess water will dilute dressing.
5. In a large bowl, toss dressing, drained pasta and vegetable mixture, bell pepper, cucumber, red onion, tomatoes and olives. Mix well. Season with salt and black pepper to taste. Garnish with fresh dill and oregano.
About the Chef
Despite his Mississippi upbringing, New Orleans always felt like home to food blogger and recipe developer Timothy. Pakron. He moved permanently to New Orleans after publishing his first cookbook, “Mississippi Vegan,” and continues to adapt classic recipes and concoct new ones while serving as a full-time butterfly gardener.