Ingredients:
1lb High Protein Pasta (I used Pastabilities)
4 Field Roast vegan Sausage (optional -used for high protein)
1 cup celery diced
1 red onion diced
1/4 cup dill pickles diced
1 red bell pepper diced
1/2 cup carrots grated
1/2 cup frozen peas
Dressing:
240 G (full recipe) Starch Solution Mayo Recipe https://www.drmcdougall.com/recipes/tofu-mayonnaise/
2 5.3oz container Kite Hill unflavored Greek Style Yogurt(optional)
2 TBSP Apple Cider vinegar
2 TBSP Dijon Mustard
1 TBSP Monkfruit Sweetener
1 tsp Sea Salt
1 tsp garlic powder
1/4 tsp Black Pepper
1/8 tsp cayenne pepper
Instructions:
Cook the high protein pasta in a well salted pot of boiling water until 3 minutes past al dente. You want the pasta to be soft, not firm. When the pasta has 2 minutes left, throw the frozen peas into the pasta water to cook with the pasta. Once the pasta is done, drain in the sink in a colander and leave it there for 5 mins but don't rinse. Shake often. Transfer the pasta to a mixing bowl. Add about a tablespoon of dressing and coat the pasta. Let cool to room temperature
For the dressing, start with a small bowl and add the mayo, Greek style yogurt, apple cider vinegar, dijon mustard, sweetener, salt, black pepper, cayenne pepper and garlic powder. Mix with a whisk until smooth and well combined. Pour the dressing into the pasta and veggies and fold with a wooden spoon or spatula until everything is coated with the dressing. Wrap in plastic wrap and refrigerate for 4 hours to overnight. Then mix it up, taste it for seasonings, Plate and serve.
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Link to YouTube video where I make this recipe:
