This is really good with dill pickles, fresh dill, pasta, apple, celery and red onion. It uses Cannellini Beans as the creamy dressing.
Dill Pasta Salad (Serves 2) Adapted from Forks Over Knives
- 2 cups dry macaroni, or pasta of your choice
- 28-ounce can cannellini beans, drained (save liquid)
- ½ cup dill pickle juice
- ¼ cup tahini
- 2 tablespoons lemon juice
- ¼ teaspoon fresh ground pepper
- Small bunch of kale, peel leaves from stems and finely chop
- 1 cup thinly sliced celery (3-4 stalks)
- 1 sweet apple, cored and chopped in pieces (1 cup)
- 1 cup dill pickles, thin slice or chop
- 1 medium red onion, finely chopped
- 2 tablespoons chopped fresh dill or 1 tablespoon dried dill
Optional:
- 1½ cups cooked grain (we like oat groats with this dish)
- 2 tablespoons sunflower seeds
Cook pasta according to directions, drain and set aside.
For dressing, in a blender add beans, ¼ cup of the bean juice, dill pickle juice, tahini, lemon juice and black pepper. Blend until smooth and creamy. Taste and add more lemon, bean juice, or pickle juice if desired.
In a large bowl, add kale, celery, apple, pickles, red onion, dill and pasta. Pour dressing over top and stir to combine.