Pasta salads are perfect for easy summer meals when it's too hot to spend a lot of time in the kitchen. Serve with Grilled Chicken & Vegetable Kebabs for a balanced meal. The raw apple cider vinegar in the salad adds a touch of brightness, but it does not need to be added depending on the flavors of your mayo. I would suggest tasting the salad first and then stirring in no more than a tablespoon of vinegar if necessary. I use a soy-free and egg-free avocado mayonnaise that usually needs a dash of vinegar to brighten the flavors.
Ingredients
12 ounces
gluten-free pasta
cooked
1½ cups
frozen peas
blanched
3
celery stalks
chopped
2 medium
carrots
chopped
½ small
red onions
diced small
½ cups
parsley
chopped
6 tablespoons
mayonnaise
1 tablespoons
raw apple cider vinegar
½ teaspoons
sea salt
½ teaspoons
black pepper