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

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

189 calories; protein 4.9g; carbohydrates 22.6g; fat 9.2g; sodium 133.2mg. Full Nutrition
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