Vegan Veggie Pasta Salad recipe

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Ingredients

1 (16 ounce) package whole wheat rotini pasta
3 cups chopped broccoli
2 cups cubed cucumber
1 ½ cups cubed butternut squash
1 ½ cups halved green beans
1 ½ cups cubed jicama
1 cup Italian dressing, or more to taste
½ cup halved snow peas
½ head cauliflower, chopped
2 tablespoons halved cherry tomatoes

Nutrition Info

167.8 calories
carbohydrate: 28.7 g
cholesterol: : -
fat: 4.7 g
fiber: 4.6 g
protein: 5.6 g
saturatedFat: 0.8 g
servingSize: -
sodium: 258.2 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring to boil 4 quarts of lightly salted water in a large pot, stir in pasta. Cook and stir until soft, about 7 minutes. Drain pasta through a strainer and rinse with cold water.

  2. Mix pasta, broccoli, cucumber, squash, green beans, jicama, Italian dressing, snow peas, cauliflower, and cherry tomatoes together in a bowl. Refrigerate until chilled.

Recipe Yield

16 servings

Recipe Note

The salad is tossed in my own homemade Italian dressing, but you can use which ever dressing you desire. Serve chilled.

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