Dill Pickle Pasta Salad (Dairy-Free + Vegan)
If you love the tangy, herby flavor of dill pickles, this dill pickle pasta salad is about to be your new summertime go-to. It's got that classic creamy dressing but infused with fresh dill and pickle juice for a major dose of flavor. The fresh veggies and chickpeas add crunch in addition to some fiber and protein. This is one of the best pasta salads and you would never even know it's vegan!
Ingredients
- 1 pound elbow macaroni
- ½ cup celery chopped
- 1 15 oz can chickpeas rinsed and drained
- 1 cup dill pickles chopped small
- ¼ cup dill chopped
- 1 carrot peeled and diced small
- ¼ cup green onions white and green parts chopped
- 1 cup plain vegan yogurt
- 3 tbsp pickle juice
- ½ tsp salt
Instructions
- Cook pasta according to the box, rinse with cool water and drain well.
- Make dressing by combining plain yogurt with salt and pickle juice. Whisk until smooth.
- In a large bowl add the cooked pasta, celery, chickpeas, pickles, dill, carrot and green onion. Add the dressing, and toss until well combined.
- Enjoy for 3-5 days for best quality
Nutrition
Calories: 461kcalCarbohydrates: 88gProtein: 18gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 879mgPotassium: 461mgFiber: 8gSugar: 6gVitamin A: 2381IUVitamin C: 11mgCalcium: 143mgIron: 3mg
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