Description
This is a deliciously decadent, filling, and easily vegan pasta salad that I made up on the spot to bring to a potluck. It’s so versatile, you can add or omit almost anything!
Ingredients
- 1 (12 ounce) package tri-colored rotini pasta
- 1 small head broccoli, broken into small florets
- ½ teaspoon minced garlic
- 1 small red onion, diced
- 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
- 1 (12 ounce) jar pitted kalamata olives, sliced
- 1 (8 ounce) jar roasted red bell peppers, drained, cut into strips
- 4 Roma tomatoes, diced
- 1 (12 ounce) jar oil-packed sun-dried tomatoes, drained, cut into strips
- 1 small zucchini, chopped
- 1 small cucumber, chopped
- 1 small yellow bell pepper, chopped
- 2 ripe avocados
- 1 (16 ounce) bottle Greek vinaigrette salad dressing
Prep Time: 40 mins
Cook Time: 10 mins
Total Time: 1 hr 50 mins
Servings: 10