While we were in the mountains last weekend, we had the most wonderful (and dairy-free!) pasta salad while in Frisco at the Butterhorn bakery. I couldn’t get it out of my head and was determined to make at least a comparable version. I miss the creamy things in life!
Most of the dairy free and creamy things I make involve mayo as nutritional yeast is just not my thing. So, armed with mayo (eggs and olive oil) and some earth balance butter, I was set to go.
What you’ll need for this Italian-inspired dish is:
-Italian sausage (I used chicken sausage but pork would work just as well)
-1 cup mayo
-1/8 earth balance butter, melted
–salt, pepper, parsley, garlic (2 cloves)– to taste
- Turn on a pot of water over the stove to boil.
- Begin cooking the sausage in a skillet over medium heat on the other burner. While that’s cooking, cut the bell peppers.
- Once the water in the first pot is boiling, begin cooking the pasta
- Once the sausage is cooked, add the bell peppers. Once those are sauteed, turn down the burner to warm to prevent from it burning.
- While the pasta is cooking, begin making the sauce. Add the cup of mayo into a small bowl and add two cloves of crushed garlic. Melt the butter and add to the mayo. Add other spices and stir. Taste and add more spices to bring sauce to desired flavor.
- Drain the cooked pasta, turn off the burner, and add the pasta back into the pot. Add the cooked sausage and bell peppers.
- Chop the tomatoes in half and add to the mixture.
- Add the sauce to the pasta and meat mixture and stir until it’s evenly coated.
- Place the entire thing into a bowl and refrigerate for a few hours before eating.