BBQ Pasta Salad
No ratings yet
Rate it:
- Total time
- 20 min
- Serves
- 6
Ingredients
- 8 oz short pasta (224g)
- 1/2 cup cashew cream (120g // or vegan mayo/sour cream)*
- 1/4-1/3 cup of your favourite BBQ sauce (60-80g)
- 1 tbsp apple cider vinegar (15g)
- 2 tsp buffalo hot sauce (10g)
- 3/4 tsp garlic powder
- 1/4 tsp chili or cayenne powder, optional
- 1 cup fresh cooked or canned corn (180g)
- 2 celery stalks, chopped (110g)
- 1 small bell pepper, chopped (100g)
- 2 green onions, sliced (30g)
- 2 cups cooked chickpeas (400g // about 1 19oz can of chickpeas)
- cilantro for garnish, optional
Steps
- 1
Cook pasta until al dente following manufactures instructions. Drain, rinse with cold water and set aside.
- 2
In a mixing bowl, whisk together the cashew cream, bbq sauce, apple cider vinegar, hot sauce, garlic powder and chili powder.
- 3
Add the cooked pasta, celery, corn, bell pepper, onions and chickpeas to a bowl. Pour in all the dressing and toss until everything is well coated.
- 4
Serve right away with some cilantro or cover and keep in the fridge until ready to serve.
Source: okonomikitchen.com·Own this recipe or photo? Request removal