Tried and true, creamy vegan pasta salad made with simple, fresh ingredients and a tangy dressing!
Frog Eye Salad
Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or the almond oil in this recipe is so easy to make and also perfect for salad dressings.
Recipe Summary Frog Eye Salad
An acini di pepe (or couscous) pasta salad with coconut, pineapple, Mandarin oranges, and marshmallows.Ingredients | Vegan Pasta Salad Recipes
In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.
Info | Vegan Pasta Salad Recipes
prep:
15 mins
cook:
30 mins
additional:
13 hrs 20 mins
total:
14 hrs 5 mins
Servings:
10
Yield:
10 servings
TAG : Frog Eye Salad
Salad, Pasta Salad Recipes, Fruit Pasta Salad Recipes,
