Instructions:
- Cook the pasta: Cook the pasta according to package directions until al dente. Drain and rinse with cold water to cool.
- Prepare the vegetables: In a large bowl, combine the broccoli, cherry tomatoes, red onion, dill, and parsley.
- Make the dressing: In a small bowl, whisk together the vegan mayonnaise, buttermilk, lemon juice, garlic powder, onion powder, salt, and pepper.
- Combine: Add the cooked pasta to the bowl with the vegetables. Pour the dressing over the pasta and toss to coat.
- Chill and serve: Refrigerate the pasta salad for at least 30 minutes, or up to overnight, to allow the flavors to meld. Serve chilled.
Tips:
- Add-ins: Feel free to add other vegetables to this salad, such as carrots, bell peppers, or celery.
- Make it ahead: This pasta salad is perfect for meal prep and can be stored in the refrigerator for up to 3 days.
- Customize the dressing: Adjust the amount of herbs and spices to your taste.
Enjoy this delicious and easy-to-make vegan ranch pasta salad!
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