Squid’s Pasta Salad
This is probably my favorite vegan meal of all. Sometimes we have it as a side but most of the time we eat it as a meal itself. It makes a really great lunch. Just pull it out of the fridge and eat!
1 lb Egg-free pasta (I like Skinner shells… BEWARE, this facility processes egg products)
1 Cucumber (diced into toddler sized pieces)
1 Bell pepper (diced into toddler sized pieces)
2-3 Vine Ripened Tomatoes (diced into toddler sized pieces)
Dairy-free Greek Vinaigrette Dressing (Read the labels! Most have feta cheese in them. I’ve found safe versions at Central Market) or make your own dressing Salt and pepper
I prefer to buy the dressing because it just tastes better to me but here’s a recipe in case you’re not close to a specialty store. The original recipe makes a large quantity but I prefer the smaller version someone shared in the comments. It make a perfect amount for this recipe.
3/4 cup Oil
1 cup Red wine vinegar
2 tsp Garlic powder
2 tsp Oregano
2 tsp Basil
1.5 tsp Pepper
1.5 tsp Salt
1.5 tsp Onion powder
1.5 tsp Dejon-style mustard (I’ve subbed dry mustard)
Directions: Cook pasta according to package directions. Dice bell pepper, cucumber, and tomatoes. I like to make them small enough for a toddler to safely eat so I don’t have to chop his up later. When pasta is finished cooking, combine all ingredients and coat in Greek vinaigrette. Salt and pepper to taste. Chill in the refrigerator before serving (but I usually don’t, I rinse the pasta instead). Hope you enjoy this as much as my family does!
Update: Sadly my favorite dish is off the menu because we discovered Squid has an intolerance to vinegar.