Creamy Dill Vegan Macaroni Salad
This vegan macaroni salad with creamy dill dressing will be your summer obsession! It takes under 20 minutes to make and stores beautifully in the fridge! This dill pickle pasta salad is zesty, tangy, creamy and loaded with veggies and fiber! You can make it ahead of time for an easy work week meal prep or make it for family and friends!
Other recipes you’ll love:
Lemony Couscous & Balsamic Tofu Meal Prep
High Protein Green Goddess Salad {Viral TikTok Recipe}
Why you’ll love this vegan macaroni salad
- It takes less than 20 minutes to make!
- It is loaded with fiber and veggies!
- It’s perfect to make for meal prep and stores beautifully in the fridge!
- The dressing is ultra creamy and dairy free!
- It tastes like dill pickle heaven!
How to make your vegan macaroni salad
You will be obsessed with this easy vegan macaroni salad because it is insanely delicious and takes less than 20 minutes to make!
First start by cooking your pasta. I like to use whole wheat for extra fiber and nutrients! Once the pasta has cooked strain and rinse it until cold water to cool it down then toss it into a large bowl.
Next, prep your veggies. Chop them up into uniform pieces then add them to your large bowl along with the chilled pasta.
To make your creamy dill dressing just add everything into a high speed blender and blend until completely smooth. The secret to this sauce is the cannellini beans which replace the need for mayo or dairy and produce an ultra creamy vegan macaroni salad!
Drizzle your dressing over your pasta and veggies and toss well to combine and enjoy!
Some tips from Steph
Use whole wheat pasta! This is a great way to sneak in some extra nutrients and fiber and will keep you feeling full for longer!
Make it gluten free! This vegan pasta salad can easily be made gluten free by using a gluten free pasta!
Make it high protein! You can make this dish high in protein by adding in some chickpeas, air fried tempeh, or swap the pasta for a protein pasta!
Swap up the veggies! You can use any veggies you’d like in this dish! Feel free to use whatever you have laying in the back of the fridge!
Use vegan mayo for the dressing! I like to make this vegan macaroni salad without mayo but you can also make the dressing with a mayo base. Just sub the one cup of cannellini beans with vegan mayo!
Storing your pasta salad. You can store your salad in the fridge for up to 5 days in an airtight container!
Other recipes you’ll love
Lemony Couscous & Balsamic Tofu Meal Prep
Mexican Protein Bowl with Creamy Basil Vinaigrette
High Protein Green Goddess Salad {Viral TikTok Recipe}
Creamy Lemon Chickpea Soup with Tempeh
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Creamy Dill Vegan Macaroni Salad
Ingredients
For the Creamy Dill Dressing
- 1 cup Cannellini Beans
- ½ cup Plant Milk
- ¼ cup Hemp Seeds
- 1 clove Garlic
- Juice of 1 Lemon
- ⅓ cup Fresh Dill
- 1 tbsp Dijon Mustard
- ½ tsp Salt
- ½ tsp Pepper
For the Pasta Salad
- 250 g Uncooked Whole Wheat Pasta
- ½ Red Onion
- 1 Green Bell Pepper
- 1 Cucumber
- ¾ cup Chopped Dill Pickles
- 3 stalks Celery
- 1 cup Halved Cherry Tomatoes
Instructions
- Cook your pasta according to directions then strain and rinse under cold water to cool. Add your pasta to a large bowl.
- Next prep your veggies and chop then into uniform pieces then add them into your large bowl along with the cooled pasta.
- To make your dressing add all of the ingredients into a high speed blender and blend until completely smooth.
- Drizzle on your dressing, toss and enjoy!