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Truly Vegan Pasta Salad

June 22, 2016




This is truly an easy and delicious salad for a hot summer day as a side dish or a meal. To put this together you need slightly longer time than it takes to cook the pasta.  The more colorful veggies the prettier and healthier the salad.  And this is also a low fat, low sodium treat.  Here is what I did to get this on the table.



I Package of Rice Vegetable Twists

10 Cherry Tomatoes

1 Cucumber


Low Fat Ranch Dressing

Miracle Whip Lite

Mrs. Dash – 1 Capful of Each

Extra Spicy

Garlic & Herbs

MSS to Taste (optional) 


 Mrs. Leeper Pasta06222016


First I brought to a rip roaring boil a large pot of water and while that was going on I gather and washed my veggies.  My choice of veggies was bell pepper, cherry tomatoes, one medium cucumber and cilantro.  My tomatoes were cut into quarters and my cucumber also cut into quarters then thinly sliced.  I chopped about ¼ of a cup of cilantro.  The bell pepper was cut to smaller than bite size pieces but large enough to see in the salad.  In a very large bowl I mix together Miracle Whip Lite, fat free ranch dressing, the Mrs. Dash seasonings, black pepper and MSS.


I forgot to mention the pasta was boiling while I was doing the heavy work of chopping.  I am using rice pasta and I like to make sure I cook this according to the directions on the package.  Rice pasta has a habit of turning crunchy when it is cook if it is not cooked properly so I turn on the timer to make sure I got that 8-9 minutes cooking time. Also, I use a little extra Miracle Whip and salad dressing to make sure the salad is not dry at serving time. That’s another thing about rice pasta, it will dry out more so than wheat pasta.

Once your pasta is cooked rinse well and toss together with the veggies and salad dressing mixture.  Taste to assure the seasoning is right and refrigerate until serving time.  I made this as a low to no sodium and low fat dish.  You can add salt, change to real mayo.  The mayo will take this out of the vegan category. 





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