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PLANT-BASED PASTA SALAD Ti NE . 250g GAROFALO Tri-Color Fusilli 1. Cook fusilli according to 2 baby cucumbers, halved and package instructions and sliced Z-inch (about 34 cup) let cool. tsp salt 2. Add salt to the cucumbers and toss well. Let the 1tbsp capers, chopped cucumbers sit for 20 y #eup._pess minutes, then rinse with 2tbsp fresh dill, minced cold water. 1cup plant-based (vegan) mayonnaise 3. Add cucumbers to cooled Ytsp celery seed fusilli along with all other Xtsp_ garlic powder ingredients and mix well with a spoon. atsp onion powder atsp lemonzest Loaded Baked Potato Salad CNRS ci} CCER
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