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vegan macaroni salad

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!
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Prep Time 10 minutes
Cook Time 10 minutes
Course Lunch, Side Dish
Cuisine American
Servings 4 servings
Calories 407 kcal

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!

Nutrition

Serving: 1servingCalories: 407kcalCarbohydrates: 71gProtein: 19gFat: 8gSaturated Fat: 0.7gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 1.1gSodium: 535mgPotassium: 872mgFiber: 14gSugar: 8gVitamin A: 819IUVitamin C: 37mgCalcium: 161mgIron: 5.25mg
Keyword creamy vegan macaroni salad, dill pickle pasta salad, vegan maceroni salad, vegan meal prep, vegan pasta salad
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