Vegan, Soy Free
Phew!! It is warm here today! Its almost a bit aggressive. It was all mild, somewhat drizzly, and cloudy, and then BAM! 85 degrees and sunny! I'm not complaining though; I love warm (non-humid) weather. I guess I wasn't really ready for this quite yet! But the good news is that we have been able to enjoy picnics in the park with friends and lunch outside on the coast, so therefore, I am officially in summer mode. Now I'll just hope the weather doesn't revert back or anything!
So in the spirit of summer cook outs, graduation parties, family picnics, and such, I was inspired to make a new and improved pasta salad. Mainly because I am bored of the same old mayonnaise based macaroni salad that seems to make its way to every outdoor gathering I've ever attended. I wanted something fresh, nutrient dense, tasty, and of course vegan friendly! This recipe totally does the trick, and the best part is there is no mayonnaise in the whole thing! When I made this for my little family I had plenty of leftovers that I ate for lunch the next day and it was just as delicious because the flavors were able to "marinate" even better! So feel free to make this recipe the night before and let it sit overnight in the refrigerator before serving!