July 4th and Thanksgiving are my homesick holidays. The clear start to summer and the Christmas season that those holidays represented is missing now. I feel so left out over here in Denmark… I wish I could be home in New England, having an American barbecue, watching fireworks, and joining the rest of my country in a long weekend.
Instead, it’s business as usual today, the sun won’t set until after ten, and it won’t get truly dark. Danes love the ‘white nights’ of summer, but I miss looking for shooting starts on summer nights.
However, a veggie barbecue is on my weekend agenda, and I thought it would a good opportunity to share my vegan pasta salad recipe with you. Since it uses a red wine vinaigrette in place of mayonnaise, this recipe is perfect for picnics and barbecues.
The flavors and textures in this easy no mayo pasta salad remind of the Marks & Spencer salad boxes I can’t get enough of when we’re in London… I’m practically obsessed with recreating them!
Toss the cooked pasta with a bit of olive oil to keep it from sticking together, then chill it for a few hours. Add the tomato, spring onions, and cucumber to the chilled pasta, sprinkle it with a bit of salt and chill it again until you’re ready to serve it. Right before you serve it, mix it up, and stir in some vinaigrette.
2/3 cup vegetable oil
1 1/2 T sugar
2 T minced shallots
dash onion powder
1/4 t garlic powder
1/8 t coarse black pepper
1/8 t oregano
1/3 cup red wine vinegar
1 T dijon mustard
1 t lemon juice
1/4 t parsley
1/8 t salt
1/8 t basil
Put everything in a blender and blend it on high until it’s thick and creamy, then chill it until you’re ready to serve it.
Straight out of the fridge, this is one of my favorite hot weather meals… it’s also great at room temperature as a side dish.
P.S. You still have time to enter my MealEnders giveaway… get 3 entries every day until July 9th by Tweeting it far and wide : -)