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Hawaiian Style Vegan Pasta Salad

Vegan Pasta Salad

Ingredients

Vegan Pasta Salad:
8 oz pasta of choice, cooked (about 4 cups cooked—I used a grain-free red lentil pasta)
1 can (14–20oz) pineapple chunks, reserve liquid
1 red bell pepper, diced
½ cup sweet pickles, diced
½ cup carrots, diced
¼ cup green onion, diced

Dressing:
1 cup coconut milk yogurt, or nondairy yogurt of choice
1 Tbsp Dijon mustard
3-4 Tbsp reserved pineapple juice
¼ tsp garlic powder

Instructions

Notes

*Nutrition calculated using red lentil pasta and unsweetened coconut milk yogurt.

Nutrition