Simple at home recipe that can be made the night before any event.
12 oz package of gluten-free fusilli pasta
15 ounce Zesty Robusto Italian dressing
1 1/2 cups Hellmann’s Vegan mayo
1 tablespoon dried parsley flakes
1 teaspoon salt
1 1/2 teaspoon black pepper
1 cup shredded carrots
10 ounces cherry medley tomatoes
1 1/2 cups chopped up broccoli
1 1/2 cups chopped up cauliflower
5 mini cucumbers
Cook noodles according to the directions on the back of the box.
In a large bowl mix the mayo, dressing, parsley, salt and black pepper. Cover and put in the refrigerator.
While the noodles are cooking wash and dry your vegetables.
Chop up and measure out the broccoli and cauliflower. There should be 1 1/2 cups of each. Set aside.
Cut tomatoes in half. Set aside.
Thinly slice the mini cucumbers. Set aside.
Measure out the carrots. Set aside.
Once the noodle are done cooking. Strain and run the noodles under cold water until they are cool enough to touch.
Take the mayo dressing out the the refrigerator.
Fold in the noodles first. Then fold in the vegetables until full coated with the dressing.
Cover and refrigerate for at least 4 hours or overnight.