Vegan Veggie Pasta Salad

The salad is tossed in my own homemade Italian dressing, but you can use which ever dressing you desire. Serve chilled.

Vegan Veggie Pasta Salad Ingredients

• 1 (16 ounce) package whole wheat rotini pasta

• 3 cups chopped broccoli

• 2 cups cubed cucumber

• 1? cups cubed butternut squash

• 1? cups halved green beans

• 1? cups cubed jicama

• 1 cup Italian dressing, or more to taste

• cup halved snow peas

• head cauliflower, chopped

• 2 tablespoons halved cherry tomatoes

How to Make Vegan Veggie Pasta Salad

1. Bring to boil 4 quarts of lightly salted water in a large pot; stir in pasta. Cook and stir until soft, about 7 minutes. Drain pasta through a strainer and rinse with cold water.

2. Mix pasta, broccoli, cucumber, squash, green beans, jicama, Italian dressing, snow peas, cauliflower, and cherry tomatoes together in a bowl. Refrigerate until chilled.

Vegan Veggie Pasta Salad Nutritions

• Calories: 167.8 calories

• Carbohydrate: 28.7 g

• Cholesterol:

• Fat: 4.7 g

• Fiber: 4.6 g

• Protein: 5.6 g

• SaturatedFat: 0.8 g

• ServingSize:

• Sodium: 258.2 mg

• Sugar: 2.8 g

• TransFat:

• UnsaturatedFat: