Tropical Vegan Pasta Salad recipe

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Ingredients

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 calories
carbohydrate: 22.6 g
cholesterol: : -
fat: 9.2 g
fiber: 2.4 g
protein: 4.9 g
saturatedFat: 2.8 g
servingSize: -
sodium: 133.2 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Mix cooked pasta, peas, lemon juice, vegan mayonnaise, coconut, pistachios, garlic, dill, and sea salt together in a large bowl until well combined.

Recipe Yield

4 servings

Recipe Note

Slightly tangy vegan pasta salad with a tropical twist. You can use any leftover cooked vegetables you have.

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