Vegan Pasta Salad with Lemon, Garlic, Chicken & English Peas

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This is easy & really garlicky & delicious.  It can be served warm or room temperature and has no mayonnaise or other ingredients that are quick to spoil so it is great for picnics, barbecues or pot lock buffet kinda things.  As always – I used Beyond Meat chicken because it is the best stuff on the market – and in a clean dish like this – the quality of the chicken is critical because its flavor stands out.  Try it on your friends without mentioning that it is fake chicken.  I bet they won’t notice.  I fed two meat-eating boys veggie dogs yesterday & they never suspected a thing!  People don’t question it if you don’t point it out.  I used to have a boyfriend that claimed to hate low fat mayo.  Unbeknownst to him, I had filled an empty jar of regular mayo with my low fat stuff & he frequently pointed out to me how much it bet his full fat mayo tasted – while unknowingly eating the low fat version.  Silly rabbit, Trix are for kids.  🙂

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Vegan Pasta Salad with Lemon, Garlic, Chicken & English Peas

INGREDIENTS

1 lb pasta

9 oz vegan chicken – thawed & cubed

1/3 cup olive oil

1/2 cup vegan Parmesan

juice of 1/2 lemon

2 garlic cloves – chopped

1 tsp vegan Worcestershire sauce (or tamari or A-1 steak sauce)

1-2 cups fresh English peas

2 scallions – sliced

1/4 – 1/2 cup fresh parsley – chopped

S&P to taste

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DIRECTIONS

Cook the pasta according to directions.  In the last two minutes – add the peas.  When done – drain & set aside.

In a blender – puree the olive oil, Parmesan, lemon, Worcestershire sauce & garlic – until smooth.  Season with S&P.

Toss the pasta, peas, chicken & sauce & serve with scallions & parsley as garnish.

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