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

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Recipe Summary

prep:
25 mins
cook:
17 mins
additional:
4 hrs
total:
4 hrs 42 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

390 calories; protein 10.5g 21% DV; carbohydrates 59.2g 19% DV; fat 13.7g 21% DV; cholesterolmg; sodium 1614.4mg 65% DV. Full Nutrition