Vegan Dilly Pasta Salad

Vegan Dilly Pasta Salad

Ingredients

2 cups dry whole wheat macaroni, cooked, drained, and cooled

2 15-oz. cans no-salt-added cannellini beans, rinsed and drained (3 cups), aquafaba reserved

½ cup dill pickle juice

¼ cup tahini

2 tablespoons lemon juice

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

2 cups packed chopped kale leaves

1 cup thinly sliced celery

1 medium Gala apple, cored and finely chopped (1 cup)

¾ cup thinly sliced baby dill pickles

½ cup finely chopped red onion

2 tablespoons chopped fresh dill or 1 tablespoon dried dill

Instructions

Cook macaroni according to package directions; drain and set aside to cool.

For dressing, in a blender combine drained beans, ¼ cup of the aquafaba, and the next five ingredients (through pepper). Cover and blend until smooth and creamy. Taste and add more aquafaba, pickle juice, and/or lemon juice if needed to reach desired flavor and consistency.

In a large bowl combine the remaining ingredients. Pour dressing over top and stir to combine. Add pasta and stir until well coated. If you like, top with additional fresh dill.