Tropical Vegan Pasta Salad recipe
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- 1 cup dried rotini pasta ½ cup leftover cooked peas ⅛ cup lemon juice 3 tablespoons vegan mayonnaise (such as Vegenaise®) 2 tablespoons unsweetened coconut flakes 2 tablespoons chopped pistachios 1 clove garlic, pressed 1 teaspoon chopped fresh dill ⅛ teaspoon sea salt
Nutrition Info
- 188.5 caloriescarbohydrate: 22.6 gcholesterol: : -fat: 9.2 gfiber: 2.4 gprotein: 4.9 gsaturatedFat: 2.8 gservingSize: -sodium: 133.2 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Tropical Vegan Pasta Salad
Directions
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Bring a large pot of lightly salted water to a boil, cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Mix cooked pasta, peas, lemon juice, vegan mayonnaise, coconut, pistachios, garlic, dill, and sea salt together in a large bowl until well combined.