This popular Hawaiian diner side dish is comfort food for me. Perhaps a good salad for the upcoming Memorial Day weekend. Serve on a thick bed of shredded cabbage for added veggies or mix in a can of tuna for some protein.
Boil in a large pot of salted water just until tender:
4 medium RUSSETT POTATOES cut in half lengthwise
Remove potatoes with slotted spoon, transfer to plate and refrigerate until cool. Add to the potato water (see notes) and cook according to package recommendations (15-17 minutes):
1 cup uncooked Tinkyada BROWN RICE ELBOW PASTA
Strain pasta, run under cold water and transfer to large bowl. Add to bowl:
1 medium CARROT finely shredded
2 stalks CELERY finely chopped
1 small ONION finely chopped
1/2 cup FROZEN PEAS
Remove potatoes from refrigerator, cut into 1/2 inch cubes and add to the pasta and veggie mixture. Drizzle/sprinkle with and toss:
2 tablespoons OLIVE OIL
1/2 teaspoon SEA SALT
In a small bowl, combine:
1/2 cup grapeseed oil VEGANAISE® egg-less mayonnaise (contains soy protein)
1-1/2 teaspoons RICE VINEGAR
1/2-1/4 teaspoon SEA SALT
1/2-1/4 teaspoon ground BLACK PEPPER
2 teaspoons runny HONEY
Refrigerate potato/pasta mixture and dressing and gently toss together right before serving.
NOTES: Re-using the potato water to cook the pasta saves a bit of energy. No need to reheat another pot of water.