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Vegan Dill Pasta Salad

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Charley Anderson Hodges

"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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4 h 42 m servings 390 cals
Original recipe yields 8 servings

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  1. 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.
  2. 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

Per Serving: 390 calories; 13.7 g fat; 59.2 g carbohydrates; 10.5 g protein; 0 mg cholesterol; 1614 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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