This is a deliciously decadent, filling, and easily vegan pasta salad that I made up on the spot to bring to a potluck. It's so versatile, you can add or omit almost anything!
Servings:10 | Calories:552 | Total Fat:40g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 40g
62 %
Sat Fat 6g
30 %
Total Carb 50g
17 %
Fiber 13g
52 %
Sugars 5g
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Cholesterol 0mg
0 %
Sodium 661mg
28 %
Protein 8g
15 %
Calories:
36% Greek vinaigrette
27% Others combined
22% Rotini pasta
13% Oil-packed sun-dried tomatoes
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 (12 ounce) package tri-colored rotini pasta 1 small head broccoli, broken into small florets 1/2 teaspoon minced garlic 1 small red onion, diced 1 (12 ounce) jar marinated artichoke hearts, drained and chopped 1 (12 ounce) jar pitted kalamata olives, sliced 1 (8 ounce) jar roasted red bell peppers, drained, cut into strips 4 Roma tomatoes, diced 1 (12 ounce) jar oil-packed sun-dried tomatoes, drained, cut into strips 1 small zucchini, chopped 1 small cucumber, chopped 1 small yellow bell pepper, chopped 2 ripe avocados 1 (16 ounce) bottle Greek vinaigrette salad dressing
Directions : View recipe directions on allrecipes.com
