Ingredients
- 1 (16 ounce) package rotini pasta
- 1 cup chopped broccoli
- ½ cup vegan mayonnaise
- 1 (6 ounce) can sliced olives, drained
- 3 large dill pickles, diced
- 3 large tomatoes, diced
- ¼ cup dill pickle juice
- 3 tablespoons minced fresh dill
- ½ tablespoon dried dill
- 1 teaspoon ground mustard
Why This Dish Is Amazing
Fresh, colorful, and packed with plant-based ingredients. It’s perfect for warm days and makes a satisfying meal on its own or a great side dish. Plus, it’s easy to customize with your favorite veggies and dressings.
Pro Cooking Tips
- Cook the pasta until just al dente to avoid mushy salad.
- Rinse the pasta under cold water after cooking to stop the cooking process and cool it quickly.
- Use a good quality olive oil and fresh herbs for the best flavor.
- Rinse the pasta under cold water after cooking to stop the cooking process and cool it quickly.
- Use a good quality olive oil and fresh herbs for the best flavor.
Step 1
Bring a big pot of salted water to a boil. Once it’s bubbling, add the rotini and cook until it’s tender but still has a bit of bite—about 8 minutes should do it. Drain the pasta and toss it into a large bowl.
Step 2
Add the broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl. Give everything a good mix so all the flavors come together.
Step 3
Pop the salad in the fridge and let it chill for at least 3 hours. Before serving, give it a quick stir to make sure everything is well combined and tasty.
How To Plate This Dish
Serve chilled or at room temperature for the best taste. It pairs wonderfully with grilled vegetables or a light soup. Adding some toasted nuts or seeds on top can add a nice crunch.
Storage Instructions
Store in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving, as the dressing may settle. For best freshness, add any delicate ingredients like fresh herbs just before eating.
