Recipe: Vegan Pasta Salad

By Team Beachbody

In keeping with the vegan theme of this week's newsletter, here's a tasty, healthy twist on traditional pasta salad. The pasta's whole wheat fusilli, the mayo is egg-free, and the veggies are to-die-for fresh and crunchy! Whether you're vegan or not, this recipe's sure to become one of your go-to favorites.

• 8 oz. whole wheat fusilli pasta
• 3/4 cup broccoli florets
• 3/4 cup cauliflower florets
• 1 medium red onion, sliced
• 2 medium carrots, thinly sliced
• 1/2 medium red bell pepper, chopped
• 1/2 medium green bell pepper, chopped
• 1/2 cup chopped mushrooms
• 2 medium celery stalks, chopped
• 1/2 cup vegan mayonnaise, such as Vegenaise^®
• 1/4 cup balsamic vinegar
• Salt and pepper (to taste)
• Large serving bowl
• Wire whisk

Cook pasta according to package directions. Drain and rinse under cold water. Place pasta in a large serving bowl, add all the vegetables, and toss to combine. Whisk the mayonnaise and balsamic vinegar together until smooth. Pour over pasta and mix well. Season to taste with salt and pepper and serve. Makes 6 servings.

Preparation Time: 10 minutes

Nutritional Information (per serving):
Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
292	7 g	2 g	34 g	12 g	< 1 g