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Ingredients
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1 (16 ounce) package rotini pasta
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1 cup chopped broccoli
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½ cup vegan mayonnaise
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1 (6 ounce) can sliced olives, drained
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3 large dill pickles, diced
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3 large tomatoes, diced
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¼ cup dill pickle juice
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3 tablespoons minced fresh dill
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½ tablespoon dried dill
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1 teaspoon ground mustard
Directions
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Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl.
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Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.
Cook's Note:
Stir it before serving when you take it out of the refrigerator.
Nutrition Facts (per serving)
238 | Calories |
5g | Fat |
42g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 238 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 4% |
Cholesterol 3mg | 1% |
Sodium 854mg | 37% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 3g | 12% |
Total Sugars 4g | |
Protein 7g | 14% |
Vitamin C 17mg | 19% |
Calcium 43mg | 3% |
Iron 3mg | 14% |
Potassium 323mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.