8 ounces whole wheat or semolina dry pasta (I use elbow, rotini, or penne)
1/4 cup frozen green peas, thawed
1/4 cup carrot, shredded
4 ounces vegan ham or seitan, cubed or sliced finely
1/4 cup vegan mayonnaise
1/4 cup vegan ranch dressing
2 tablespoons plain nondairy milk (I use soy)
salt and pepper, to taste
1. Cook pasta according to package directions, then rinse and drain under cold water.
2. In a medium sized mixing bowl, combine cooked pasta with peas, carrot, and "ham."
3. In a separate small mixing bowl, combine mayonnaise, ranch dressing, and milk, and mix well.
4. Pour dressing mixture over pasta mixture and combine well. Add some salt and pepper, to taste. Chill and serve.
Source of recipe: I found a recipe from one of the parenting magazines I was getting in the mail. It called for Hidden Valley's ranch dressing mix, but that contains MSG. I love pasta salad and so do my kids, so I came up with this, inspired by the recipe I found in the magazine. I veganized it and changed a couple things from the original.