V-Bacon Thousand Pea Pasta Salad
Ingredients
- 1 Baby Shells or pasta of choice (8oz Gluten Free chickpea pasta was used)
- 1 package V-Bacon, diced
- 1 onion, diced
- 5 garlic cloves, minced
- 1 Smaller bag frozen peas
- Handful of pitted kalamata olives, chopped
- 1-2 Tablespoons small capers
- 1 bunch parsley, picked and chopped
- ¾ cup v mayo or plain unsweet vegan yogurt (forager or kite hill)
- Drizzle of olive oil
- Salt and black pepper to taste
Instructions
Cook the Pasta:
- Bring a pot of salted water to a boil.
- Add the pasta and cook until al dente.
- Drain the pasta and set aside. (Boil it just a little bit less. Just want it really al dente)
Cook the V-Bacon, Onion, and Garlic:
- Heat a cast iron pan over medium-high heat, then reduce to medium-low.
- Drizzle a bit of olive oil into the pan.
- Add the diced V-Bacon to the pan and cook until crispy (or halfway to crispy).
- Add the diced onion and cook until translucent.
- Add the minced garlic and cook briefly, allowing the flavors to meld.
- Turn off the heat and set aside. Make sure you grab a dry towel cuz this pan is heavy and it's hot.
Combine Ingredients in a Bowl:
- In a large bowl, add the cooked pasta, cracked black pepper and powdered black pepper.
- Add the cooked V-Bacon, onion, and garlic mixture to the bowl.
- Add the frozen peas.
- Add half of the chopped parsley, capers, and chopped kalamata olives.
- Add a couple tablespoons of the juice from the kalamata olives.
- Add the vegan mayonnaise or yogurt.
- Stir well to combine.
- Add the rest of the parsley.
- Adjust seasonings with salt and black pepper to taste.
Serve:
- Serve the pasta salad cold or warm.
- If serving warm, reheat gently.
Video Description
This was one of the best sellers at my old deli. https://dereksarno.com/
Served hot or cold. It’s a great salad, side or main meal on its own. Or top with grill tofu, mushroom steaks, tempeh or whatever you fancy.
V-Bacon, Thousand Pea Pasta Salad
1 Baby Shells or pasta of choice (standard retail box) 8oz Gluten Free chickpea pasta was used here.
1 Package V Bacon, diced (or make your own recipes in Wicked Healthy Cookbook)
1 Onion, diced
4 garlic cloves, minced
1 Smaller bag frozen peas
Handful of pitted kalamata olives, chopped
1 -2 Tablespoons small capers
1 bunch parsley, picked and chopped
¾ cup v mayo or plain unsweet vegan yogurt (forager or kite hill)
Drizzle of olive oil
Salt and black pepper to taste.
Method is in the video until I get my act together and then all recipes will be on my new website linked above.
Thank you to those who email, I will respond in due time.
You got this! Much Love.
D & F