Dilly Vegan Macaroni Salad Recipe

Name: Dilly Vegan Macaroni Salad Recipe
Total time: 50 min
Ingredients: 2 cups dry whole wheat macaroni, cooked, drained, and cooled; 2 15-oz. cans no-salt-added cannellini beans, rinsed and drained (3 cups), aquafaba reserved; ½ cup dill pickle juice; ¼ cup tahini; 2 tablespoons lemon juice; ½ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; 2 cups packed chopped kale leaves; 1 cup thinly sliced celery; 1 medium Gala apple, cored and finely chopped (1 cup); ¾ cup thinly sliced baby dill pickles; ½ cup finely chopped red onion; 2 tablespoons chopped fresh dill or 1 tablespoon dried dill

www.forksoverknives.com

This vegan macaroni salad is packed full of whole wheat noodles, tasty veggies, crunchy dill pickles, and a tangy cream sauce infused with fresh dill. Get the recipe!

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Ingredients

2 cups dry whole wheat macaroni, cooked, drained, and cooled
2 15-oz. cans no-salt-added cannellini beans, rinsed and drained (3 cups), aquafaba reserved
½ cup dill pickle juice
¼ cup tahini
2 tablespoons lemon juice
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 cups packed chopped kale leaves
1 cup thinly sliced celery
1 medium Gala apple, cored and finely chopped (1 cup)
¾ cup thinly sliced baby dill pickles
½ cup finely chopped red onion
2 tablespoons chopped fresh dill or 1 tablespoon dried dill