Have you ever thought about something so abstractly that it becomes super weird? It's strange how we eat things. Like, okay...think about it for a minute. We, as humans, take items and consume them. We put them in our mouths and chew them up and then they are gone! Well...for the most part...wierd, huh? I swear I'm not a lunatic, people. Oh god, I better just stop.
I have exciting news to share. Todd and I are going to see Dave Chappelle! Yea, that's right, he's coming all the way up to The Last Frontier. I know you're surprised. So was I. I cannot wait. I have literally seen every single episode of Dave Chappelle. My brother got the entire boxed set as a gift from his
girlfriend wife and of course I had to watch it all. Have any of you seen him live? Also, Wayne Brady is coming here! OMG! I just found that out so I don't yet have tickets.
Alright this is mostly a food blog. So back to the food. Well, my dish today isn't the most Fallish of dishes but who cares, it's delicious. All the profound flavors of "Greek", but vegan! Also, this Vegan Greek Pasta Salad is made with yogurt and only 1 Tbsp. of vegan mayonnaise, so the calories aren't through the roof. Which is always good. Leaves more room for brownies, you know? You know. Just be sure you don't get a sweetened plain non-dairy yogurt like I did. Whoops! Hello, plain to me means plain...as in...not sweetened. Oh well, it was still yummy.
Vegan Greek Pasta Salad
Adapted from Running to The Kitchen
- 9 oz. dry pasta (I like the big elbow macaroni)
- 1 cucumber, rough peeled and diced small
- 1/2 medium red onion, minced
- 2 medium vine-ripened tomatoes, chopped
- 1/3 cup Kalamata olives, pitted and minced
- 2 green onions, sliced thinly
- 1/2 tsp. dried dill
- 1/4 tsp. ground black pepper
- 1/2 lemon, juiced
- 1/2-1 Tbsp. apple cider vinegar
- 6 oz. plain non-dairy yogurt (I used almond yogurt)
- 1 Tbsp. vegan mayonnaise
Bring a large pot of salted water to boil. Once boiling, add the pasta and cook until al dente or according to the package. You may even want to undercook the pasta a little bit, especially if the salad will be stored for a few hours. As the leftovers sit they will absorb the liquids, softening the pasta.
Meanwhile, add all the remaining ingredients into a large bowl and mix well.
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When the pasta is done cooking, drain and rinse it with cool water until the pasta is cold. Then mix it in with the rest of the ingredients.
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This salad is best allowed to rest in the fridge so the flavors can mingle, but that didn't stop me!
For fun, what am I listening to? Motion City Soundtrack – The Future Freaks Me Out
[yumprint-recipe id='8']Good, now I can go eat some brownies.