A vegan-alternative to a Puertorrican classic! Instead of using regular mayonnaise, we are making our own made from avocados, mustard, garlic and some spices. Filled with fresh ingredients like bell-peppers, zucchini and onion, this recipe will take your original pasta salad to the next level!
1 cup of cooked elbow pasta (can be substituted for any other type of pasta)
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 zucchini, chopped into small pieces
1/2 of red onion, cut into small pieces
1/4 cup of cooked peas
1 mallet of coriander, finely chopped
- Whip the egg with the lemon juice, avocado, mustard, garlic, cumin and turmeric.
- Add olive oil little by little until the mayonnaise is formed. If it is too thick you can add a little water.
- Add mayonnaise and mix with the rest of the ingredients.