VEGAN DILL PASTA SALAD

Vegan Dill Pasta Salad image

I have tried to come up with a delicious vegan pasta salad and I think I finally have! This is delicious!

Provided by Charley

Time 4h42m

Yield 8

Number Of Ingredients 11

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

Steps:

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.
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.

Nutrition Facts : Calories 389.8 calories, Carbohydrate 59.2 g, Fat 13.7 g, Fiber 5.7 g, Protein 10.5 g, SaturatedFat 2.2 g, Sodium 1614.4 mg, Sugar 5 g