Rotini Remoulade Recipe

Rotini Remoulade Recipe

Ingredients

Makes 4 servings

• 8 ounces rotini pasta
• 1/4 cup grated red onion
• 1 celery rib, minced
• 1/4 cup minced green bell pepper
• ¾ cup vegan mayonnaise
• 1/4 cup soy milk
• 2 tablespoons sweet pickle relish
• 1 tablespoon minced capers
• 2 tablespoons minced fresh parsley
• 2 tablespoons fresh lemon juice
• 1 tablespoon tomato ketchup
• 1 teaspoon Creole mustard or other dark coarse mustard
• tabasco sauce, to taste
• salt

Method

1. In a large pot of boiling salted water, cook the rotini, stirring occasionally, until al dente, about 10minutes
2. Drain, rinse with cold water and set aside in a large bowl
3. Add the onion, celery and bell pepper and set aside
4. In a small bowl, combine the mayonnaise, soy milk, relish, capers, parsley, lemon juice, ketchup, mustard, Tabasco and salt to taste
5. Blend until smooth
6. Add the dressing to the pasta mixture and combine well
7. Taste, adjusting seasonings if necessary
8. Serve chilled or at room temperature

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