Discussion Board

My daughter takes a packed lunch to school.
Before I discovered this WOE she would sometimes have a pasta salad which I would make with creme fraiche or mayonnaise (and of course tuna or salmon etc).
She has really adapted well to eating this way but mentioned the other day that she occasionally misses her pasta salad.

So I'm wondering if anyone has any really good pasta or noodle recipes? (they don't have to be "creamy" based)

Have you checked out Susan's blog? http://blog.fatfreevegan.com/2012/04/to ... naise.html She has plenty of MCD approved recipes, and the sauce above would work just like mayo for any pasta salad recipes. But you can also use any of Mary's salad dressing to make an oil free dressing for pasta salad viewtopic.php?f=5&t=10076 (in the forum under clickable list of MWL recipes from Mcdougal newsletters. As for the tuna or salmon, garbanzo beans make an excellent alternative in a salad.

A second vote here for that cashew mayonnaise recipe, it really is good for pasta salad, or potato salad. I've tried a number of plant-based, low fat mayos and that one's the best, IMO.

My family's pasta salad recipe has always been some type of pasta, chopped veggies like tomatoes, onions, broccoli, cauliflower...whatever you want, Salad Supreme seasoning blend (I think it's from McCormick), and Italian dressing. You could always use fat free dressing.

I like to just use a simple fat-free vinaigrette for pasta salad. I normally use tricolor radiatore or spirals and combine with kidney beans or chickpeas and veggies. Broccoli (cooked), bell pepper, scallions, etc. Tastes best if you let it marinate for an hour or more.

The following McDougall recipe is easy and one of my favorites. You could also adapt it however you want, adding other vegs and more dressing (The dressing in this recipe is a combination of FF Italian dressing and salsa.) as needed. You could also switch out the pasta for other starches, if desired, or even switch out the dressing if you prefer other flavors. The recipe is very good as-is, but you could also use it as a guide, if you want to switch things up.

Ole' Pasta Salad (from The McDougall Quick & Easy Cookbook)
makes 8 servings

2 cups small pasta, uncooked (Kari uses Tricolor twists)
1 can (15 oz) kidney beans, rinsed and drained
1 bell pepper, red or green or combo, chopped
3 plum (Roma) tomatoes, chopped
4 oz can chopped green chiles
2 1/4 oz can sliced black olives, drained
1/3 cup fat-free Italian salad dressing
1/3 cup salsa

Cook pasta as package directs, al dente. Rinse and drain. Combine pasta, kidney beans, bell pepper, tomato, chiles and black olives. In small bowl, combine salad dressing and salsa; pour over pasta mixture and mix together. Refrigerate and allow flavors to blend.

I loved Salad Supreme seasoning in a spaghetti salad similar to what you describe, but unfortunately Salad Supreme contains Romano cheese. I'm wondering if I could come up with a similar seasoning blend substituting nutritional yeast for the Romano.... I just may have to try that.

Thank you all so much for the ideas - I've got lots to try now.

I never thought of putting our usual salad dressing on the pasta, so I did that and she loved it. I will have a go at the cashew/tofu mayonnaise too.

Yeah I agree Agnes, I loved Salad Supreme, but got rid of mine and opted for other seasoning. Spike does nicely!

Oh crap. I didn't know that. Why do they have to put animal products in absolutely every blessed thing?

In the spice section of any store you can find "Italian Seasoning" Most brands make one. HY-TOP, McCormic and many other. It's great in all kinds of things. Even just vegies and pasta.