Vegan Dill Pasta Salad

Fresh dill, tomatoes, and garbanzo beans star in this easy pasta salad tossed with vegan mayonnaise that's perfect for a summer picnic.

• Preparation Time: 25 mins
• Cooking Time: 17 mins
• Total Time: 42 mins
• Calories: 390 Calories

Ingredients

• 1 (16 ounce) package fusilli pasta
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• ½ teaspoon dry mustard
• 1 large tomato, diced
• ½ cup chopped fresh dill
• 1 tablespoon dried dill
• ½ cup dill pickle juice
• 6 large dill pickles, diced
• ¾ cup vegan mayonnaise (such as Follow Your Heart® Veganaise®)
• 8 grape tomatoes, diced
• 1 (4.25 ounce) can minced olives

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and cool until running water. Drain and transfer to a large bowl.

Step 2

Mix dill pickles, garbanzo beans, tomato, vegan mayonnaise, grape tomatoes, olives, dill pickle juice, fresh dill, dried dill, and dry mustard into the fusilli. Cover and refrigerate until flavors combine, about 4 hours.