This week’s Vegetable Husband included a beautiful bunch of basil and a bag full of local sweet onions! Add the garlic I had left over from last week’s delivery, and this recipe really wrote itself.
This salad would be a perfect side to bring to a summer cookout!
Pasta Salad with Lime-Basil Aioli
- handful of fresh basil leaves
- juice of 1/2 a lime
- 2-3 cloves of garlic
- 1/2c Veganaise
- 1/4c onion, chopped
- salt and pepper, to taste
- 2T nutrutional yeast, optional
- 5c cooked pasta of your choice
- 1c frozen peas and carrots, defrosted and well drained
In a blender or food processor, whizz the basil, lime, and garlic until everything it nicely chopped. Stir in the Veganaise and onions. Add the salt, pepper, and nutritional yeast (if you’re using it).
In a large bowl, combine the pasta with the peas and carrots. Add the sauce, and stir well. Chill until you’re ready to serve!
[Image credit: Creative Commons photo by kabanski]
4 Responses
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mmmm, sounds yummy!
Thanks! It was really good. I know you try to eat a lower-fat diet, so you could probably do some creative substitution to make it lower in fat, too! Maybe sub Tofutti Better than Sour Cream or soy yogurt for half the Veganaise? I wouldn’t leave out all the Veganaise, but that’s just me. :)
I just picked up a ton of basil from Emory’s farmers market…maybe I should make some of that rockin’ aioli for sandwiches!
Ooh this would be fantastical on sandwiches!