Food rarely brings up memories of my childhood. Most of the food I recall eating as a child was not vegan, not at all. Apricot chicken, fish fingers, cheeseburgers, icecream, toasted cheese and vegemite sandwiches. These are not thing I eat now (apart from a good vegan icecream, yum!).
However, this creamy pasta salad reminds me of summer Sunday lunches after church with my grandparents. During the summer holidays, my sister and I would stay with our grandparents. They would drag us to church each week and on the way home we would stop by a local diner to buy a roast chicken, chips, and an icecream to eat on the 40 minute car trip home. The adults would have salad on the side, like this creamy pasta salad, but I don’t recall eating it myself – I was never a fan of mayonnaise until I was pregnant with my second son!
Yet this recipe still reminds me of sitting around the dining table eating roast chicken, chips and salad after church.
- 2 cups dry elbow macaroni
- 1 stick of celery
- 1 carrot
- ½ red capsicum
- ½ onion
- ½ cup fresh parsley
- ½ cup vegan mayonnaise
- ½ cup coconut cream
- Cook the pasta according to package directions; about 10 minutes in boiling water.
- When cooked, drain and add to a large salad bowl to cool.
- Finely dice the celery, carrot, capsicum, onion and parsley; add to salad bowl.
- Mix together the mayonnaise and coconut cream, then pour over salad ingredients.
- Combine well, and refrigerate.
- Serve chilled.
Shared at Tasty Tuesday <3
Comment below and tell me…
- Do you ever eat things that remind you of food you ate in your pre-vegan days?
- Do you try to recreate your favourite non-vegan foods? (I have tried many times, unsuccessfully, to recreate apricot chicken…)
- Did you spend summer holidays with your grandparents too?
Share your memories and thoughts below!