Vegan Veggie Pasta Salad

The salad is tossed in my own homemade Italian dressing, but you can use which ever dressing you desire. Serve chilled.

Step: 1

Bring to boil 4 quarts of lightly salted water in a large pot; stir in pasta. Cook and stir until soft, about 7 minutes. Drain pasta through a strainer and rinse with cold water.

Step: 2

Mix pasta, broccoli, cucumber, squash, green beans, jicama, Italian dressing, snow peas, cauliflower, and cherry tomatoes together in a bowl. Refrigerate until chilled.

Per Serving: 168 calories; protein 5.6g; carbohydrates 28.7g; fat 4.7g; sodium 258.2mg.

Product salad is one of the nicest salads to make . It is high in fibre and water content . As fruits can make natural sweetness , you can have it for eat in mornings . The sweetness in it will give you more energy for the 24 hours and make body fit with your get sugar producer cravings too.

Salads often get a bad rap for being unsatisfying (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s exactly where you’ll find the good vegetable fruit that may get weight loss.