Plant-Based Pasta Salad
Actions
Plant-Based Pasta Salad
Created By Chef Dale MacKay
Ingredients
| 250 | g GAROFALO Tri-Color Fusilli | |
| 2 | baby cucumbers, halved and sliced ½-inch (about ⅔ cup) | |
| ½ | tsp salt | |
| 1 | tbsp capers, chopped | |
| 1/3 | cup peas | |
| 2 | tbsp fresh dill, minced | |
| 1 | cup plant-based (vegan) mayonnaise | |
| ½ | tsp celery seed | |
| ½ | tsp garlic powder | |
| ½ | tsp onion powder | |
| ½ | tsp lemon zest |
Directions
Prep: 15 minutes
Total: 25 minutes
Serves: 6 as a side
- Cook fusilli according to package instructions and let cool.
- Add salt to the cucumbers and toss well. Let the cucumbers sit for 20 minutes, then rinse with cold water.
- Add cucumbers to cooled fusilli along with all other ingredients and mix well with a spoon.
Discover more:
More Food
