and so simple to make.
i made this for my friends cabin week, and it was by far the big hit. i don't think my friend elissa took her damn fork out of the bowl once!
how best to describe this scrumptious dish?
the creamy dressing on top of the clingy noodles (but clingy in a good way)
the bite of the red onion next to the sweet creaminess of the peas...oh my.
the earthiness of the spinach and walnuts with the tang of vinegar.
your mouth will thank you, trust me.
(oh, and bring this to a family get together....your aunt bert/bezzie/beatrice will never know what hit her).
one helluva pasta salad
1/2 red onion - chopped
1 package of fresh spinach - chopped
1 bag of frozen peas
1 cup toasted walnuts - chopped
1 1/2 cups dairy-free mayo
2 tbsp red wine vinegar
2 tbsp fresh chopped dill
2 tbsp fresh chopped chives
1 tbsp olive oil
salt and pepper to taste
prepare your dressing first, as the longer it marinates, the better it will taste.
in a small bowl combine your non-dairy mayo, vinegar, chives, dill and a little salt and pepper. whip together and put into the fridge to chill.
prepare your noodles as directed on the packaging.
drain and set aside.
the first thing to add to the noodles is your chopped spinach, the warm noodles will wilt it a bit to a desired bite.
then add your peas and onions.
pour your chilled dressing on top, add the walnuts, a bit more salt and pepper and mix together well.
set in the fridge to chill for at least an hour.
serve with a hunk of baguette and a glass of white wine.