Dilly Macaroni Salad

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. (Plus, the leftovers taste even better the second day). Recipe is from Forks Over Knives.

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

1. Cook macaroni according to package directions; drain and set aside to cool.

2. 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.

3. 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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