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Vegan Garden Pasta Salad

25 Minutes
25 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 can (16 ounce) mixed fruit in juice
1/4 cup white wine or white vinegar
2 teaspoon s cornstarch
1 tablespoon basil
2 gloves garlic, minced
1 package (8 ounce) spinach spiral pasta, cooked and cooled
1 cup cherry tomatoes, halved
1 cup celery, sliced
1/2 cup green onion, thinly sliced
Romaine lettuce leaves
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Let's Make It
1
1. Drain fruit and reserve the liquid. Drizzle fruit with vinegar and set aside.
2
2. In a small saucepan, whisk together reserved liquid, cornstarch, basil, and garlic. Stir over medium heat until mixture thickens and boils. Remove from heat.
3
3. Stir in mixed fruit and vinegar. Toss pasta with tomatoes, celery, and green onion. Fold in fruit and sauce and chill. Serve on romaine lettuce leaves.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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