Vegan Pasta Salad

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This is a healthier and easy vegan pasta dish with olives, dill pickles, broccoli, tomatoes, and dill - perfect for parties!

Submitted by Charley
Published on September 7, 2019
Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
3 hrs
Total Time:
3 hrs 35 mins
Servings:
10
Yield:
10 servings
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Ingredients

Original recipe (1X) yields 10 servings

  • 1 (16 ounce) package rotini pasta

  • 1 cup chopped broccoli

  • ½ cup vegan mayonnaise

  • 1 (6 ounce) can sliced olives, drained

  • 3 large dill pickles, diced

  • 3 large tomatoes, diced

  • ¼ cup dill pickle juice

  • 3 tablespoons minced fresh dill

  • ½ tablespoon dried dill

  • 1 teaspoon ground mustard

Directions

  1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl.

  2. Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.

Cook's Note:

Stir it before serving when you take it out of the refrigerator.

Nutrition Facts (per serving)

238 Calories
5g Fat
42g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 238
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 3mg 1%
Sodium 854mg 37%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 7g 14%
Vitamin C 17mg 19%
Calcium 43mg 3%
Iron 3mg 14%
Potassium 323mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.