Ingredients
Italian Dressing (Made in the Almond Cow)
- 1 ½ cup extra virgin olive oil (collector cup)
- ½ cup red wine vinegar (collector cup)
- ½ cup cashews
- 3 tsp maple syrup
- 3 garlic cloves
- 1 ½ tsp dried oregano
- 1 ½ tsp dried parsley
- 1 ½ tsp dried basil
- 1 tsp fine sea salt or more to taste
- 1½ tsp black pepper or more to taste
Pasta Salad
- 16 ounces tricolor rotini
- 1 cup homemade Italian dressing (made in the Almond Cow)
- 1 pint grape tomatoes halved
- ½ cup sliced black olives
- 1 small orange bell pepper cut into bite-sized chunks (About 1/2 inch)
- 1 small red bell pepper cut into bite-sized chunks (About 1/2 inch)
- ⅓ cup red onion diced (or ½ of 1 small red onion)
- ⅓ cup vegan parmesan cheese shredded
- 3 tablespoons fresh parsley chopped (optional)
- salt & pepper to taste
Directions
Italian Dressing
- For the dressing, add the EVOO and red wine vinegar to the collector cup.
- In the filter basket add the remaining ingredients.
- Press the cow start button and let the machine run until the green light on top is solid green.
- Combine the contents of the filter basket with the liquid in the collector cup.
- Stir well and store in an airtight container.
Pasta
- Cook pasta according to package directions. Rinse under cold water.
- Add everything to a large bowl and stir together.
- You can serve right away but refrigerating it for a couple of hours brings out even more flavor! Enjoy!
