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Gluten Free, Dairy Free Pasta Salad by The Allergy Chef

Vegan Pasta Salad (Gluten Free, Top 8 Free)

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Ingredients

Part 1

  • 500 g Pepper Mix (11 ounces) we used red bell pepper and yellow gypsy peppers
  • 1 tsp Sea Salt
  • 8 drops Liquid Smoke

Part 2

  • 100 g Organic Maple Syrup (3.3 ounces)

Part 3

  • 450 g Egg Free Mayo of Choice (16 ounces) we used Follow Your Heart, picture below
  • 130 g Black Olives (4.5 ounces) canned, drained
  • 3 TBSP Organic Dried Parsley
  • 1/2 tsp Sea Salt

You'll Also Need

  • 450 g Cooked Pasta of Choice (16 ounces), cooked & drained, we used Banza
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