Hawaiian Style Vegan Pasta Salad | Easy Meal Prep Lunch - Mind Over Munch

Name: Hawaiian Style Vegan Pasta Salad | Easy Meal Prep Lunch - Mind Over Munch
Ingredients: 8 oz pasta of choice (cooked (about 4 cups cooked—I used a grain-free red lentil pasta)); 1 can pineapple chunks (14–20oz, reserve liquid); 1 red bell pepper (diced); ½ cup sweet pickles (diced); ½ cup carrots (diced); ¼ cup green onion (diced); 1 cup coconut milk yogurt (or nondairy yogurt of choice); 1 Tbsp Dijon mustard; 3-4 Tbsp reserved pineapple juice; ¼ tsp garlic powder

mindovermunch.com

Add more fuel and fun to lunchtime with this Hawaiian style vegan pasta salad! I used a nutritious and colorful red lentil pasta, but you can use any pasta you prefer. And, to keep this vegan pasta...

View Original

Share this recipe:

Ingredients

8 oz pasta of choice (cooked (about 4 cups cooked—I used a grain-free red lentil pasta))
1 can pineapple chunks (14–20oz, reserve liquid)
1 red bell pepper (diced)
½ cup sweet pickles (diced)
½ cup carrots (diced)
¼ cup green onion (diced)
1 cup coconut milk yogurt (or nondairy yogurt of choice)
1 Tbsp Dijon mustard
3-4 Tbsp reserved pineapple juice
¼ tsp garlic powder