Vegan Dill Pickle Pasta Salad
A delicious and creamy pasta salad that is filled with chopped pickles, lupini beans, and sugar snap peas! An amazing summer meal prep or party recipe.
Ingredients
Dressing
- 2 tablespoons (28g) tahini
- 2.5 ounces (70g) vegan yogurt
- ¼ cup (60ml) pickle brine
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon water to thin or as needed
Pasta Salad
- 8 ounces (224g) pasta of choice, dry
- 8 ounces (224g) dill pickles, chopped
- 4 ounces (115g) ready to eat lupini beans
- 5 ounces (145g) sugar snap peas, halved
- 2 to 3 green onions finely chopped
Instructions
- Boil pasta according to package directions or until cooked to your firmness preference.
- Meanwhile, prepare the veggies. Chop the pickles, sugar snap peas, and green onions. I personally like my sugar snap peas cooked so you can microwave them for 30 seconds until bright green. You can them cut them in half on a bias.
- Prepare the dressing by adding all ingredients into a bowl or small measuring cup. Mix until well combined. Taste and add any seasonings to preference.
- Once pasta is done, strain, and rinse under cold water.
- Into a large bowl add all ingredients and mix until well combined. You can garnish with fresh chopped parsley or dill if you like. This can then either be enjoyed immediately or chilled in the fridge until ready to serve. Enjoy.
Video
Notes
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