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Tropical Vegan Pasta Salad

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"Slightly tangy vegan pasta salad with a tropical twist. You can use any leftover cooked vegetables you have."
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25 m servings 138
Original recipe yields 4 servings


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  1. 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.
  2. 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

Per Serving: 138 calories; 4.1 21 4.9 0 96 Full nutrition

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