Summer Pasta Salad


  • cooked pasta, cooled, for 4
  • about 1/4 to 1/3 cup SIR KENSINGTON mayonnaise or FOLLOW YOUR HEART vegenaise
  • 1 teaspoon BUTTERWORKS VERMONT organic plain yogurt
  • 1 teaspoon COLAVITA organic olive oil
  • fresh or dried parsley, chopped, to taste
  • freshly-grated black pepper, to taste
  • red onion, chopped
  • snap peas, steamed and cooled
  • cherry tomatoes, cut in half
  • 1 egg, hard boiled and sliced (or use other protein source)


In small bowl, combine mayonnaise, yogurt, olive oil, parsley and pepper. Gently add mixture to cooled pasta. Add vegetables and egg slices.

Serves 4.