Vegan Pasta Salad recipe
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- 1 (16 ounce) package rotini pasta 1 cup chopped broccoli ½ cup vegan mayonnaise 1 (6 ounce) can sliced olives, drained 3 large dill pickles, diced 3 large tomatoes, diced ¼ cup dill pickle juice 3 tablespoons minced fresh dill ½ tablespoon dried dill 1 teaspoon ground mustard
Nutrition Info
- 238 caloriescarbohydrate: 41.7 gcholesterol: 2.9 mgfat: 5 gfiber: 3.4 gprotein: 7.2 gsaturatedFat: 0.8 gservingSize: -sodium: 854.2 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Vegan Pasta Salad
Directions
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Bring a large pot of lightly salted water to a boil, cook the rotini at a boil until tender yet firm to the bite, about 8 minutes, drain. Transfer to a large bowl.
Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.