Greek Pasta Salad

13 08 2008

I really appreciate the fact that everyone in my family will either a) make vegan versions of things for me or b) notify me as to whether I should bring my own dinner. It really stinks showing up to someone’s house to find out you’re eating lettuce for dinner. Granted, I always try to come prepared, but still. Last month, my brother’s girlfriend prepared a nice meal of steak (not vegan, obviously), baby red potatoes with onions, asparagus and greek pasta salad. The pasta salad, however, was loaded with mayo and feta cheese so she made a separate dish with olive oil & balsamic vinegar sans feta for me. It was thoughtful and I was grateful, especially considering how delicious this was. I’ve re-created it with additions and subtractions quite a few times, and it’s quickly turning into one of my favorite pasta salad meals. No picture because all of the photographs I took of it did not look so appetizing.

Greek Pasta Salad

1 box of pasta (your choice here — I like Hodgson Mill whole wheat bowties)

1 cup of chopped green onions, both white and green parts

1 cup halved (or quartered) grape or cherry tomatoes

1/2 cup diced pimentos

1/2 cup diced roasted red peppers

1/2 cup diced red onion

1/4 cup diced banana peppers

1/4 cup vegan mayo (I like Vegenaise, you should too)

3 tablespoons extra virgin olive oil (any olive oil should work, really)

1 tablespoon of Cavender’s Greek Seasoning

a squeeze of fresh lemon juice

Optional ingredients:

kalamata olives (I hate olives, sorry!)

– vegan feta (I am too cheap)

– marinated mushrooms (I was out)

– vegan pepperoni (I am not allowed near the stuff — Yves is like crack for me)

Obviously, you boil the pasta and drain.  Prepare all your veggies.  Then mix everything together.  This is best served cold, but I generally can’t help but sneaking a few bites while still warm is okay, as well.  Serve at a potluck or with some veggie burgers.