Vegan Pasta Salad

Do you want an easy salad recipe with limited ingredients that all your family and friends will love? This pasta salad will be your GO-TO for kids lunches, family BBQ's or as a side for dinner. This is a spin-off of a pasta salad recipe our mom always used to make for us as kids. It is quick, delicious and good for those picky-eaters who maybe do not like the kale or spinach salads.

It is incredibly versatile as you can add any vegetables, herbs or dressing you want. We recommend an Italian dressing, but you can make your own or use a store-bought one like we did to make it quicker. This can be stored in the fridge for about 5-6 days to take for lunches and have throughout the week. Try this recipe out and let us know if there are any other add-ins you recommend!

Vegan Pasta Salad (8-10 servings)

Ingredients:

-1 package of pasta (white, whole wheat or gluten free will work)

-1/2 a large cucumber, chopped

-1 medium bell pepper, chopped

-3/4 cup of cherry tomatoes (sliced in half)

-1/2 cup baby dill pickles, chopped

-1tbsp dried dill (or fresh)

-1/3 to 1/2 cup Italian dressing (we used a store-bought one)

Directions:

1. Cook your pasta according to package instructions. (Cook it only to "al dente" so the pasta does not get mushy)

2. While your pasta is cooking, chop up the vegetables.

3. Once the pasta is done, drain it into a strainer and rinse it with cold water for 30 seconds to a minute.

4. Add the pasta to a large bowl. Add in the vegetables and toss it together.

5. Add the dried dill and dressing and gently toss it all together.

6. You can serve this immediately or store it in the fridge for 4-5 days. ENJOY!