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PLANT-BASED PASTA SALAD 250g Atsp 1 tbsp 3 cup 2 tbsp 1 cup Atsp Atsp A Atsp GAROFALO Tri-Color Fusilli baby cucumbers, halved and sliced Z-inch (about % cup) salt capers, chopped peas fresh dill, minced plant-based (vegan) mayonnaise celery seed garlic powder onion powder lemon zest Cook fusilli according to package instructions and let cool. Add salt to the cucumbers and toss well. Let the cucumbers sit for 20 minutes, then rinse with cold water. Add cucumbers to cooled fusilli along with all other ingredients and mix well with a spoon.
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