Ingredients
The following ingredients have 4 Servings
- 8 oz gluten-free rotini or macaroni*
- ⅔ cup Easy Vegan Mayo (or store-bought)
- 1 tbsp dijon mustard
- 1 garlic clove, grated or finely minced
- ⅔ cup dill pickle spears, chopped + 1 tablespoon pickle brine from the jar
- ⅓ cup shredded carrot
- ¼ cup Pickled Red Onions, chopped
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
Instruction
- Cook the pasta according to the package instructions, then drain and rinse with cold water to cool.
- In the meantime, prepare the rest of the salad. Whisk the vegan mayo, dijon mustard, pickle brine, and garlic clove together in the base of a large bowl. Once the pasta has cooled, add it to the bowl along with the carrot, chopped pickle pieces, red onions, dill, and parsley.
- Mix until everything is well-combined, then put in the fridge and let sit for at least 15 minutes. Serve chilled; leftovers will keep in the fridge for up to 5 days.
