Pasta salad with cauliflower and broccoli

This recipe was adapted from Grown to Cook. I both veganized it and de-glutenized the recipe. It is very simple to prepare and is a good make a head dish. You can assemble the salad and chill it overnight, or serve it warm the same day.


Pasta Salad
1 medium cauliflower, cut into bite sized chunks
1 medium broccoli, cut into bite sized chunks


6 sun-dried tomatoes, thinly sliced


¼ cup chopped parsley


1 1/2 pounds pasta (this is like a box and a half box. I used rotini and penne, both gluten free and delicious)


Vinaigrette


2 tablespoons red wine vinegar
1 tablespoon onion powder


3 garlic cloves, minced


1 tablespoons Dijon mustard

2 tablespoons vegan tofutti sour cream


1/3 cup extra virgin olive oil


3 tbsp capers rinsed
salt and pepper

Make the vinaigrette first. Combine the vinegar, onion powder, garlic and some salt in a small bowl. Let stand for 10 or so minutes before vigorously whisking in mustard, sour cream and oil, until thick and smooth. Grind in some little pepper, then stir in the capers.

Cook the cauliflower and broccoli in a large pot of salted boiling water until barely tender, about 2 minutes. Scoop it out with a strainer, shake off water, and put in a large bowl with the vinaigrette, tomatoes, and parsley.

Cook the pasta in the same water, then drain. Add the pasta to the bowl with the rest of the ingredients and toss gently. Serve hot, warm, or cold.

The pasta salad is delicious the next day as a cold side dish.