New Year's resolution #1: No more backlogged recipes. But it's still 2008 so here's another one from a few weeks ago that I forgot to post. I can't remember exactly how much of everything I put in this so you're better off going by the original.1/2 pound pasta, cooked
1/4 red onion, minced
corn kernels from 1 roasted ear (or thawed frozen corn)
1/2 canned chipotle pepper
2 frozen meatless Italian sausages
Dressing:
1/4 cup mayonaise
1/2 lemon, juiced
a few drops of adobo sauce
2 tbs red wine vinegar
1/4 cup soy milk
green onion, minced
s&p
1/4 cup cilantro, chopped
Combine the lemon juice and soy milk and let it sit until you're ready to prepare the dressing. Follow the instructions for cooking the sausages but slice them before sauteing in the oil and brown them on both sides.
Combine the dressing ingredients and whisk until smooth.
Put the pasta in a bowl and add the veggies. Toss it with the dressing and add cilantro.
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