The kids loved a recent creamy pasta recipe, so I mixed things up with this variation to keep it novel. You can use all broccoli, all cauliflower, or a mix of the two.

Ingredients:

• 1/2 cup vegan mayonnaise
• 1/4 cup non-dairy ranch dressing
• 3 tablespoons oat milk
• 2 tablespoons red wine vinegar
• 14/ teaspoon mustard
• 2 cups cooked rotini pasta
• 1 cup cooked and finely chopped broccoli and cauliflower florets
• 4 ounces cooked and finely chopped Gardein chick’n strips

1. Whisk together the mayonnaise, dressing, milk, vinegar, and mustard in a large bowl.
2. Add the cooked pasta, broccoli/cauliflower, and chick’n, stirring to coat. Serve warm or chilled!

For a Mediterranean spin on the pasta, omit the broccoli and chick’n, and instead stir in 1/2 cup chopped artichoke hearts, 1/2 cup sliced black olives, and 1/2 cup cooked zucchini (or summer squash).