This week has been so warm in the South West, it feels like the height of summer rather than the middle of September! It’s the perfect excuse to stretch the summer out a little bit longer and get out in the sunshine for a picnic.
The warm weather and late pregnancy is doing funny things to my appetite, and my biggest craving right now is for pasta salad. I could eat it twice a day, every day, and I often do! They’re quick and easy to make, and I make them in big batches which last covered up in the fridge for a few days. As it appears to also still be picnic season, I thought I’d share my favourite recent pasta salad recipe with you, let’s make the most of this warm weather while we can!
Creamy Vegan Pasta Salad
200g pasta – I used macaroni
200g vegan mayonaise
The juice of half a lemon
1 teaspoon of dijon mustard
1 red pepper
1/2 red onion
a handful of pickled cornichons
1/2 a small tin of sweetcorn
Cook your pasta as per the packet instructions until it is just tender, drain and leave to cool completely.
Finely chop your red onion, red pepper and pickles.
To make the creamy dressing, mix together the vegan mayonnaise with 1 teaspoon of dijon mustard and the juice of half a lemon.
When your pasta is completely cool, mix it together with your chopped vegetables, tinned sweetcorn and your creamy dressing.
Serve, tuck in, and enjoy!
Of course, if you’re out and about and the sun is shining and you fancy a spur of the moment picnic, you could always go for a takeaway as Frey and I did on this day we went to Longleat! I really ought to have moved the wrappers before this picture was taken! We’re lucky that there are so many lovely picnic destinations near to where we live, we’ve had so many this summer.
What’s your favourite picnic food?
Disclosure – This post has been written in collaboration with