You guessed it, this easy, creamy pasta recipe has a secret ingredient and it is ramps! Those spring time, short lived, scallion like gems are in season for such a small amount of time, that I like to throw them in anything I can and this pasta salad is no exception. Not only can this pasta salad be made with practically any left over veggies in your fridge, it is made with a creamy, plant based mayonnaise and therefore no cholesterol!
This pasta salad is bound to be a favorite and a go to for all your spring picnics and summer BBQs to come!
1 package of your favorite pasta, gluten free elbows used here
4 Tablespoons of Just Mayo
2 stalks of celery
Any othe veggies you have lying around to add!
Salt and pepper to taste
Fill a medium pot with water and bring to a boil
Meanwhile. peel and chop the carrots into small pieces
Trim and chop the celery in the same sized pieces
Trim and remove the ramp leaves, chop as you would a scallion
When the pot is boiling, add the pasta and cook according to the package
Drain and rinse the pasta with cold water (this is a trick my dad taught me that will cool down the noodles if you don’t have time to refrigerate to get them cold)
Add all your chopped veggies
Add the mayo and stir to combine
Grab a fork and dig in!
What other veggies will you add?