By justinecooksvegan.com
Rainbow Pasta Salad with Creamy Italian Dressing (vegan, gluten free, grain free)
4 steps
Prep:10minCook:10min
Updated at: Sun, 12 Jan 2025 06:41:17 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
29
High
Nutrition per serving
Calories419.1 kcal (21%)
Total Fat16.9 g (24%)
Carbs60.2 g (23%)
Sugars9.7 g (11%)
Protein11.3 g (23%)
Sodium345.6 mg (17%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
8 ozrotini pasta
or fusilli, cooked according to package instructions
2 cupscherry tomatoes
halved, sub vine ripen tomatoes-chopped
2 cupscucumbers
diced
1 cuporange bell pepper
diced
⅓ cupkalamata olives
pitted and chopped
1avocado
diced
0.5mango
diced
1 handfularugula
3 Tbsptahini
¼ cuplemon juice
2 tspolive oil
1garlic clove
minced
3 Tbspwater
filtered
1 Tbspitalian seasoning
½ tspsea salt
¼ tsppepper
¼ tspchili flakes
Instructions
Step 1
Cook pasta according to package instructions, rinse with water (if needed) drain and allow to cool.
Step 2
In a small bowl mix all dressing ingredients together until smooth and set aside.
Step 3
In a large combine all the pasta salad ingredients and top with the dressing.
Step 4
Mix until well combined and enjoy!
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Notes
6 liked
1 disliked
Easy
Fresh
Delicious
Go-to
Makes leftovers
