Vegan pasta salad

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Vegan pasta salad calories by ingredient


Introduction

I made this using the vegetables I'm harvesting in my garden right now. Feel free to substitute other veggies. I made this using the vegetables I'm harvesting in my garden right now. Feel free to substitute other veggies.
Number of Servings: 10

Ingredients

    Dressing:
    8 oz silken tofu
    1 1/2 tablespoons rice vinegar
    1 1/2 tablesppons grapeseed oil
    1 tablespoon maple syrup
    1 teaspoon salt
    dash pepper
    1/4 cup minced fresh dill

    Salad:
    1 pound whole wheat pasta (uncooked)
    3 cups cauliflower, chopped into small florets
    1/4 cup green onions, thinly sliced
    1/2 cup carrots, thinly sliced
    1/2 cup grated gold beets

Directions

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.