The past few days have been really hot and humid here, with temperatures reaching almost 100 degrees. I wanted to make something that would be light and refreshing for this weather. I had been planning to make a pasta salad for a long time and I had lots of vegetables at hand. So I decided to make this salad with lots of crunchy vegetables and a creamy soy dressing.
2 1/2 cups boiled pasta
1 cup chopped vegetables
red onions, orange, red, green bell peppers
1/2 cup boiled chickpeas
a few black olives
1/4 cup frozen peas
1/2 cup green and red apples (chopped)
1/2 cup sliced grapes
toasted walnuts and cranberries for garnish
For the dressing
3/4 cup plain unsweetened soy milk
1/4 cup olive oil
1/4 cup silken tofu
1 lime, juiced
2 tbsp honey
1/2 tsp garlic, onion powder
1/2 cup chopped cilantro leaves
salt and pepper to taste
Boil the pasta according to directions in salted water, drain and keep aside. Cut all the vegetables and mix them with the pasta in a bowl. Mix in the apples and grapes. Top with some toasted and candied walnuts and dry cranberries.
Combine all the ingredients for the dressing in a blender. Puree until it is smooth and creamy. Pour the dressing over the pasta and serve. Sometimes I like to crumble a little feta cheese on top to make it extra special.