Leftover macaroni and cheese (Annie's vegan cheddar in this case) always somehow ends up a pasta salad around here. This one had shredded carrots, black olives, peas, Vegenaise, scallions, and dill pickle relish. I had that with some Gardein 7-grain crispy tenders and sliced cucumber with Everything Bagel seasoning. It was a serviceable meal for me, if nothing special.
I've been using your leftover salad trick on all sorts of things lately. For lunch yesterday I made one using some leftover curry and rice, added some mayo and chutney and extra peas and boom, curry rice salad!
ReplyDeleteOoh, that sounds good! I'm not the best at making rice salads but I love them in concept.
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