This recipe is perfect for your summer picnics and the rest of the year as well.
Ingredients
- sea salt
- ½ pound small pasta shells
- 3 cups petite white corn, frozen
- 6 scallions, thinly sliced
- 1 yellow or orange bell pepper, seeded and diced
- 1 pint cherry tomatoes, sliced in half
- ½ cup Vegenaise
- ¼ cup Tofutti sour cream
Instructions
- Bring a large pot of water to a boil and add a pinch of salt. Add the pasta and cook until al dente -- 8-10 minutes.
- Add the corn to the pasta and cook for another 2 minutes.
- Drain the pasta and corn together in a colander and place in a large mixing bowl.
- Add the scallions, diced pepper and tomatoes, tossing gently to combine. Allow to cool.
- In a small bowl whisk her the Vegenaise, sour cream, lemon juice, and 2 teaspoons of salt. Pour over the pasta and mix well to blend the ingredients.
- Cover with clear wrap and chill for 4-6 hours to develop the flavors. Serve chilled.
Ready in about 20 minutes.
