This pasta salad is a family favorite - the recipe is a twist on one from my partner’s Grandma, who I believe got a version of it from a local deli in New York. I vividly remember the summer I first tried it... and I’ve made a veganized version of it a few times a year ever since! 🤩

I used the @fabalishfoods Vegan Mayo - won in a giveaway from @vegoutlosangeles - thank you again! It’s organic, creamy and oh-so delicious! 💚💚💚

1 lb. box organic, gluten free ziti or penne 🍝
¼ cup vegan milk 🌱🥛
1 ½ cups @Fabalish Mayo ⚪️
½ cup vegan sour cream ⚪️
1 1/2 packets of vegan bouillon powder 🟤
1/2 medium red onion ❤️🧅
1 large shallot 🧅
1 green bell pepper 🫑
5 sweet midget gherkins 🥒
1 tbsp pickle juice 🥒
1 large tomato 🍅
1/2 tsp freshly ground black pepper 🖤🌶️
A pinch of Himalayan Pink Salt 💕🏔️🧂
Handful of chopped fresh dill 🌿

Cook pasta according to package directions. Add enough vegan jilk to thoroughly moisten the pasta and toss. Add the Vegan Mayo, Sour Cream and packet of bouillon dissolved in 1 tsp hot water. Chop the onion, pickles, peppers and tomatoes; mince the shallot. Add pickle juice, and add to the pasta and stir. Add black pepper and salt to taste. Add dill and stir. Serve & enjoy! 💚🌱