![Spicy Roasted Red Pepper & Potato Salad](https://thelazyveganbaker.files.wordpress.com/2015/03/close-up1.jpg?w=300&resize=300%2C200)
Welcome to something completely different from my usual blog posts! I couldn’t resist the recipe challenge Healthy Solutions Spice Blends presented; I love trying new things and I love spice :). Â I’m not as confident in my cooking skills as my baking ones; I almost always follow a recipe with maybe a few tweaks here and there, so to come up with a recipe from scratch was quite the adventure. Â I went through so many ideas, wanting to keep it simple and easy (lazy!) but wasn’t feeling particularly inspired. Â And then, one morning I woke up with potato pasta salad stuck in my head and I ran with it :).
![The spices smelled soooo good!](https://thelazyveganbaker.files.wordpress.com/2015/03/spice.jpg?w=300&resize=300%2C200)
![Spice Mix.](https://thelazyveganbaker.files.wordpress.com/2015/03/healthy-solutions.jpg?w=200&resize=200%2C300)
![Avocados are beautiful!](https://thelazyveganbaker.files.wordpress.com/2015/03/avocados.jpg?w=300&resize=300%2C200)
If you’ve never had potato pasta salad, it’s awesome. Â It sounds odd, that you would add potatoes to a pasta salad but the combination is pretty amazing. Â The first time I had it was at a gathering with my sister-in-laws family and I couldn’t stop eating it! Â Thanks extended Elsea family!
![5 Minute Mayo!](https://thelazyveganbaker.files.wordpress.com/2015/03/mayo.jpg?w=300&resize=300%2C200)
One of the coolest things I learned while developing this recipe is how easy it is to make egg/dairy free mayonnaise. I had no idea, but with a food processor or blender, it takes less than 5 minutes. Â Seriously, it’s so simple, and you can tailor it to your own tastes and adjust the consistency simply by adding more or less oil. Â I’ve actually never been much of a fan of mayonnaise, which is probably why I had no idea how easy it is to make, but this method has made me do a complete 180.
![Roasted Red Pepper Dressing. So bright and beautiful!](https://thelazyveganbaker.files.wordpress.com/2015/03/dressing.jpg?w=300&resize=300%2C200)
For this recipe, I added Roasted Red Peppers, a whole Avocado and the Healthy Solutions Chili Seasoning Spice Blend to the mayonnaise base to make a dressing for the pasta, but if you refrigerate the dressing for a few hours, it gets firmer and you can use it as a spread for sandwiches :).
![Mmmmmm](https://thelazyveganbaker.files.wordpress.com/2015/03/close-up-2.jpg?w=300&resize=300%2C200)
This recipe has a bunch of ingredients, but really it’s simple to put together, and you can do it in steps to make it even easier. Â You can make the pasta and the dressing in advance and then throw it all together with the veggies when you’re ready. Â Also, it is best to let the salad chill for at least several hours before serving to let the flavors all mix and mingle and amplify :).
Spicy Roasted Red Pepper & Potato Pasta Salad
(makes 10-12 servings)
- 1 box penne pasta, cooked according to package directions
- 3 medium potatoes, peeled, diced
- 2 carrots, diced
- 1 stalk celery, diced
- 1 head broccoli, cut into bite size pieces (about 3 cups)
- 1 cup peas, fresh or frozen
- 1/2 teaspoon sugar
- salt and pepper to taste
- 1-2 tablespoons lime juice
Roasted Red Pepper Dressing
- 1/2 cup plain unsweetened soymilk
- 3/4 teaspoon salt
- 1 tablespoon apple cider vinegar
- 3/4 cup extra virgin olive oil
- 1 medium ripe avocado
- 3 tablespoons Healthy Solutions Chili/Taco Seasoning spice blend
- 1/2 cup roasted red peppers (if using jarred peppers, make sure to drain away the oils/juice first)
- 2 teaspoons lemon juice
- 3 cloves garlic
- 1/4-1/2 teaspoon cayenne pepper, or more to taste 🙂
- To make the dressing: Â Combine the soymilk, salt, and apple cider vinegar in a food processor or blender.
- With the food processor still going, Â gradually pour in the olive oil in a slow steady stream through the spout on top (see pics at end of post).[to do this with a blender, add the oil through the hole in top of the blender lid while the blender is going]
- Add the flesh of the avocado, chili seasoning spice blend, roasted red peppers, lemon juice, garlic and cayenne pepper and puree until combined and smooth.
- The dressing can be used right away or refrigerated up to 5 days.
- To prepare the veggies: Â Bring a large pot of salted water to a boil and add the diced potatoes. Â Turn down to medium and cook for 12 minutes.
- Add the broccoli, peas, and sugar and cook together until the potatoes are just tender and easily pierced with a fork (approximately another 6-8 minutes) but aren’t falling apart. Remove from heat and strain. Â Let cool completely. (can be covered with plastic wrap and refrigerated for several days at this point)
- Chop and cut other veggies as indicated.
- To assemble the salad: Combine the cooked pasta, all the veggies, and dressing in a large bowl and mix until all combined. Â Add the lime juice and salt and pepper to taste. Â Chill a minimum of 3 hours for maximum flavor.
![Slowly add the oil to the soymilk in a steady stream while the food processor is going.](https://thelazyveganbaker.files.wordpress.com/2015/03/adding-oil.jpg?w=200&resize=200%2C300)
![Add all the remaining dressing ingredients.](https://thelazyveganbaker.files.wordpress.com/2015/03/dressing-ingredients.jpg?w=300&resize=300%2C200)
![Puree](https://thelazyveganbaker.files.wordpress.com/2015/03/img_9491.jpg?w=300&resize=300%2C200)
![Cooked pasta](https://thelazyveganbaker.files.wordpress.com/2015/03/pasta.jpg?w=300&resize=300%2C200)
![All the veggies.](https://thelazyveganbaker.files.wordpress.com/2015/03/veggies.jpg?w=300&resize=300%2C200)
![Mixed all together & ready to be devoured.](https://thelazyveganbaker.files.wordpress.com/2015/03/pasta-salad.jpg?w=300&resize=300%2C200)
it look so yummy!!!
it looks so yummy!
Thanks! I say it’s 10-12 servings but my SO and finished it just a few meals, it was a wee bit addictive too haha.
😀
the dressing sounds delicious! with the avocado and roasted peppers blended in, i bet it’d make a delicious dip as well!
Thanks! Yeah, I was using it as a spread for sandwiches and as then as a dip for chips, it is really versatile and the spices can be adjusted however you want 🙂
How yummy and VEGAN!
🙂 Reclaiming pasta salad for vegans!! 🙂
I love any pasta dish and this roasted pepper dressing with it sounds great!
Thanks :).
I never tried the potatoes/pasta salad combo- I’ll have to try this! Funny, I just never thought about it- there’s always recipes for one or the other. Thanks for sharing!
You’re welcome :). I had never heard of or thought of it either until my sister in laws family made it – it was pesto spaghetti with potatoes and it was so good I was hooked! It adds a nice dimension to the other veggies 🙂