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Vegan Veggie Pasta Salad

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Anysa Johnson

"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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47 m servings 168 cals
Original recipe yields 16 servings

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  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.

Nutrition Facts

Per Serving: 168 calories; 4.7 g fat; 28.7 g carbohydrates; 5.6 g protein; 0 mg cholesterol; 258 mg sodium. Full nutrition

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