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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups elbow pasta
- 2/3 cup vegan mayo
- 1 Tbsp. almond milk (unsweetened soyor, + extra as needed.)
- 3 Tbsp. parsley leaves (choppedfresh)
- 3 Tbsp. fresh dill (minced)
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- 1/4 peas (cupfrozen, thawed)
- 1/2 red pepper (small dice)
- 1/4 cup Kalamata olives (chopped)
- 1/4 cup red onion (finely chopped)
- 1 celery stalk (finely chopped)
- 1/3 cup vegan cheddar (shreds)
- 1/2 block tofu (smoked, diced)
- sea salt
- freshly ground black pepper
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium280mg12% |
| Potassium250mg7% |
| Protein11g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C40% |
| Calcium25% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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