Vegan Pasta Salad recipe

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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

Nutrition Info

238 calories
carbohydrate: 41.7 g
cholesterol: 2.9 mg
fat: 5 g
fiber: 3.4 g
protein: 7.2 g
saturatedFat: 0.8 g
servingSize: -
sodium: 854.2 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

10 servings

Recipe Note

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

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