Name: Dilly Vegan Macaroni Salad
Prep time: 25 min
Total time: 25 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

Prep-time: 25 minutes / Ready In: 25 minutes
Makes 8 cups
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With a hint of sweetness from diced apple, this dill-infused dish strikes the perfect balance between a potato salad and pasta salad. Hearty whole wheat macaroni is dressed in a tangy, creamy sauce that gets an extra boost of plant-based goodness from blended cannellini beans. Celery and red onion add tasty crunch while chopped kale offers a nutrient-dense dose of leafy greens. And don’t forget to add extra dill pickles to really punch up the lip-smacking flavor! Perfect for stashing into your kid’s lunchbox or enjoying as a healthy lunch at the office, this creamy dill pickle macaroni salad is scrumptiously satisfying (plus, the leftovers taste even better the second day).

Tip: If you like, substitute Great Northern beans or chickpeas for the cannellini beans.

For more vegan pasta salads, check out these tasty ideas:

Veggie Potluck Pasta Salad
Broccoli Pasta Salad with Red Pepper Pesto
Potato and Artichoke Heart Pasta Salad
Or take a look at our full collection of pasta salad recipes

By Rachael J. Brown, Aug 17, 2023

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

Instructions

Cook macaroni according to package directions; drain and set aside to cool.
For dressing, in a blender combine drained beans, ¼ cup of the aquafaba, and the next five ingredients (through pepper). Cover and blend until smooth and creamy. Taste and add more aquafaba, pickle juice, and/or lemon juice if needed to reach desired flavor and consistency.
In a large bowl combine the remaining ingredients. Pour dressing over top and stir to combine. Add pasta and stir until well coated. If you like, top with additional fresh dill.

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C3 weeks ago

Can you leave out the tahini or substitute something? Sesame allergies here.

Lee3 weeks ago

Try substituting sunflower seed butter (sun butter) or a nut butter.
A good unflavored plant-based yogurt would work as well.

Karen3 weeks ago

No, it says you get 3 cups of beans. You only need 1/4 cup of aquafaba.

Dee3 weeks ago

Oh I see now, my mistake, thank you for clarifying

Dee3 weeks ago

You get 3 cups of liquid from two cans of cannellini beans?

Caitliyn Castelaz3 weeks ago

Looks tasty!

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about the author

Rachael J. Brown

Rachael J. Brown earned her plant-based nutrition certification and food and sustainability certification from the T. Colin Campbell Center for Nutrition Studies and eCornell. After being diagnosed with high cholesterol in her late 20s, she discovered The China Study and started exploring the science of nutrition. After she ate an oil-free whole-food, plant-based diet for just 17 days, her cholesterol dropped 50 points. That was the beginning of her family’s journey from the standard American diet to a WFPB lifestyle. A licensed practitioner of massage and the pain neutralization technique, Brown is also a certified yoga and Pilates instructor and a spiritual director. She completed the 12-Day McDougall Program and has led corporate mindfulness seminars. She received her Bachelor of Arts in geography from the University of Washington and has been an adjunct professor in nutrition and wellness. For more information follow her on Instagram or visit her website.

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