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A healthy recipe blog about plant-based cooking for beginners.
![If the words “pasta salad” conjure up an image of overcooked elbow macaroni swimming in a sea of mayo with odd bits of vegetables for you, allow me to offer an alternative. Unlike the typical [and in my humble opinion, quite odd] creamy version, this no-mayo pasta salad gets even better as it sits, making it perfect for socially-distanced picnics – or just a light dinner 🥗 . . It’s got al dente pasta, puckery sweet-and-sour tomatoes, savory browned onions, briny marinated artichokes, and peppery arugula. It’s simple, it’s summery, and it’s relatively open to interpretation. Don’t have cherry tomatoes? Roughly chop a couple of vine tomatoes instead. Not a fan of artichokes? Use halved olives, or even capers, in their place. Wanna shower the whole thing with fresh herbs? Why not. Head to thenewbaguette.com (or my bio link) for the full recipe! 😋 . . P.S. I developed this salad for @the_quarantine_collective’s brand new e-cookbook! The Quarantine Collective is an initiative founded by @anthonyissaucy + @katie.stilo from @todayshow, whose goal was to bring together food professionals in quarantine (like myself!) to inspire and educate home cooks through Instagram cooking tutorials. The project evolved into a book with over 45 recipes, and all proceeds go to the @beardfoundation’s “Open For Good” campaign, which supports the recovery and rebuilding of the independent restaurant industry affected by the pandemic. The link to purchase the book and support this important cause is included #ontheblog.](https://thenewbaguette.com/wp-content/plugins/instagram-feed/img/placeholder.png)
