Vegan Dill Pasta Salad Recipe

Recipesfull introduces to you: Pasta Salad Recipes. (Vegan Dill Pasta Salad Recipe). I have tried to come up with a delicious vegan pasta salad and I think I finally have! This is delicious!

Brief

Prep 25 mins

Cook: 17 mins

Additional: 4hrs

Total: 4hrs42 mins

Servings: 8

Yield: 8 servings

Vegan Dill Pasta Salad Recipe

Ingredients

1 (16 ounce) package fusilli pasta

6 large dill pickles

diced

1 (15 ounce) can garbanzo beans

drained and rinsed

1 large tomato

diced

¾ cup vegan mayonnaise (such as Follow Your Heart® Veganaise®)

8 grape tomatoes

diced

1 (4.25 ounce) can minced olives

½ cup dill pickle juice

½ cup chopped fresh dill

1 tablespoon dried dill

½ teaspoon dry mustard

Sesame Peanut Noodle Salad

Salad

Directions

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.

Nutritional Information

Vegan Dill Pasta Salad Recipe

Servings Per Recipe:8

Calories: 389.8

% Daily Value *

Protein: 10.5g 21%

Carbohydrates: 59.2g 19%

Dietary Fiber: 5.7g 23%

Sugars: 5g

Fat: 13.7g 21%

Saturated Fat: 2.2g 11%

Vitamin A Iu: 864.4IU 17%

Niacin Equivalents: 4.1mg 32%

Vitamin B6: 0.3mg 18%

Vitamin C: 11.3mg 19%

Folate: 144.3mcg 36%

Calcium: 59.3mg 6%

Iron: 3.6mg 20%

Magnesium: 55.4mg 20%

Potassium: 404mg 11%

Sodium: 1614.4mg 65%

Calories From Fat: 123.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.