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This healthy vegan pasta salad is #dairyfree, easy to make, and will last you days in the fridge because, #mealprep.
Here’s what you need:
- 1/2 box veggie-infused spiral pasta
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- salt + pepper to taste
- 1/2 cup chopped fresh basil
- 1 cup cherry tomatoes, halved
- Optional: 2 tbsp JUST mayo
Here’s what to do:
Cook the pasta according to instructions and let cool. When it’s cooled, add with all ingredients into a large mixing bowl, seasoning to taste. This pasta salad is best served the day after, after you’ve let it refrigerate/sit for a day. Enjoy!