On of my favorite salads I have ever had was from Happy Camper in the Old Town neighborhood of Chicago. It had everything I could ask for: pasta, corn, cheese, etc. I know that doesn't sound like much of a salad but just trust me.
As soon as I returned home to Maine I knew I had to try and recreate this masterpiece. After some messing around in the kitchen this was the closest I could come to matching what they made. These measurements aren't exact but they are good enough. Don't like something? Leave it out.
- Cavatappi Pasta - 1 LB
- Head of Kale - 1
- Corn (Frozen, preferably fire roasted) - 1 1/2 Cups
- Red Onion - 1/4 of 1 Large Onion
- Jalapeno - 1
- Cilantro - 1/4 Cup
- Feta (Tofu Feta, Vegan Feta, etc) - 1 Block
- Tortilla Chips/Strips to top
Cook your pasta but don't over cook it (aldente please). Cut your kale nice and thin. Slice your onion and jalapeno. Mince your cilantro. Mix everything together in a giant bowl.
- Mayo - 1/2 Cup
- Lime Juice and Zest - 1
- Chili Powder - 1 tsp
- Smoked Paprika - 1 tsp
- Nutritional Yeast - 2 tbsp
Combine all of the above and thin with water until you reach a desired consistency.
Tofu Feta - Optional
This is optional but really ties everything together. I do prefer to buy vegan feta when possible but this works when that is not an option.
- Tofu - Firm - 1 Block Crumbled
- Lemon Juice - 1/2 Cup
- Apple Cider Vinegar - 1/4 Cup
- Oregano - 2 tsp
- Garlic Powder - 1/2 tsp
- Salt/Pepper to Taste
Combine all of the above in a Tupperware or dish and let marinate for a couple of hours in the fridge. Then crumble over salad.