I get really mad when there are recipes titled “rainbow” that don’t bother to rep all the colours of the rainbow. I don’t know, maybe on the planet where they’re from, there aren’t a minimum of six colours to it, but whatever the case is I’m up for the challenge of finding all those colours in nature.
I’ve been dreaming of this pasta salad since I saw blue poppyseeds in the store and it’s everything I’d hoped it would be. Also, not to get too prickly, but the addition of mayonnaise does not a salad make, OK?
1/3 cup extra virgin olive oil
1/4 apple cider vinegar
1/4 cup vegan mayonnaise
1/3 cup firm silken tofu
1 tablespoon agave nectar
1 teaspoon mustard
1/4 of a Vidalia onion, chopped
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 tablespoon nutritional yeast
1 tablespoon blue poppyseeds
Blend all ingredients, except poppyseeds, until smooth. Stir in poppyseeds and taste for seasoning. Pour into a seal-able container and refrigerate until ready to use.
Rainbow Pasta Salad
Serves 6, as a side
8 oz small sized pasta, cooked to package instructions and cooled, use gluten-free if needed
10 grape tomatoes, halfed
3 large radishes, diced
1/2 yellow bell pepper, diced
1 small golden beet, peeled and diced (blanched, if you like)
2 small carrots, diced
1 cup edamame beans
1 small cucumber, diced
Small handful blueberries (or sub dried blueberries)
1/2 cup red cabbage, shredded
1/4 cup red onion, diced (optional)
1 cup Vidalia Onion-Blue Poppyseed Dressing, or more to taste
In a large bowl, carefully toss together the pasta with the chopped vegetables and fruit. Add the dressing and toss until well-combined. Keep refrigerated until ready to serve.