Vegan pasta salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Dressing:8 oz silken tofu1 1/2 tablespoons rice vinegar1 1/2 tablesppons grapeseed oil1 tablespoon maple syrup1 teaspoon saltdash pepper1/4 cup minced fresh dillSalad:1 pound whole wheat pasta (uncooked)3 cups cauliflower, chopped into small florets1/4 cup green onions, thinly sliced1/2 cup carrots, thinly sliced1/2 cup grated gold beets
Whisk together the dressing ingredients and set aside.
Boil pasta according until al dente. A few minutes before it is finished, toss the cauliflower into the boiling water to cook. Drain the pasta and cauliflower and toss with the other veggies and the dressing.
Makes 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user PARROTWOMAN.
Boil pasta according until al dente. A few minutes before it is finished, toss the cauliflower into the boiling water to cook. Drain the pasta and cauliflower and toss with the other veggies and the dressing.
Makes 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user PARROTWOMAN.
Nutritional Info Amount Per Serving
- Calories: 204.3
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 265.5 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 5.2 g
- Protein: 7.1 g
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