Vegan Pasta Salad

Pasta Salad - Salad

This is a healthier and easy vegan pasta dish with olives, dill pickles, broccoli, tomatoes, and dill - perfect for parties!

Brief

Prep 20 mins

Cook: 15 mins

Additional: 3hrs

Total: 3hrs35 mins

Servings: 10

Yield: 10 servings

Vegan Pasta Salad

Ingredients

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

Thai Cucumber Salad with Udon Noodles

Salad

Directions

Step 1

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.

Step 2

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.

Nutritional Information

Vegan Pasta Salad

Servings Per Recipe:10

Calories: 238

% Daily Value *

Protein: 7.2g 14%

Carbohydrates: 41.7g 14%

Dietary Fiber: 3.4g 14%

Sugars: 4g

Fat: 5g 8%

Saturated Fat: 0.8g 4%

Cholesterol: 2.9mg 1%

Vitamin A Iu: 808.8IU 16%

Niacin Equivalents: 5.2mg 40%

Vitamin B6: 0.1mg 9%

Vitamin C: 17.1mg 29%

Folate: 123.7mcg 31%

Calcium: 43mg 4%

Iron: 2.6mg 15%

Magnesium: 38.5mg 14%

Potassium: 322.7mg 9%

Sodium: 854.2mg 34%

Calories From Fat: 45.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.