Vegan Pasta Salad - cooking recipe

Ingredients

1 (16 ounce) package rotini pasta
1 cup chopped broccoli
1/2 cup vegan mayonnaise
1 (6 ounce) can sliced olives, drained
3 large dill pickles, diced
3 large tomatoes, diced
1/4 cup dill pickle juice
3 tablespoons minced fresh dill
1/2 tablespoon dried dill
1 teaspoon ground mustard

Preparation

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl.
Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.