Make use of leftover or canned vegetables in this pasta salad that combines tangy lemon juice, tropical coconut, and vegan mayonnaise for a dish that's flavorful and easy.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
189 Calories
Recipe Instructions
Step 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.
Step 2
Mix cooked pasta, peas, lemon juice, vegan mayonnaise, coconut, pistachios, garlic, dill, and sea salt together in a large bowl until well combined.
Ingredients
1 teaspoon chopped fresh dill
⅛ cup lemon juice
1 clove garlic, pressed
⅛ teaspoon sea salt
2 tablespoons unsweetened coconut flakes
2 tablespoons chopped pistachios
1 cup dried rotini pasta
½ cup leftover cooked peas
3 tablespoons vegan mayonnaise (such as Vegenaise®)
