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My review
Tropical Vegan Pasta Salad
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4
METG
"Slightly tangy vegan pasta salad with a tropical twist. You can use any leftover cooked vegetables you have."
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Ingredients
25 m servings 138Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- Mix cooked pasta, peas, lemon juice, vegan mayonnaise, coconut, pistachios, garlic, dill, and sea salt together in a large bowl until well combined.
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