Vegan Dill Pasta Salad Recipe

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water stirring occasionally until tender yet firm to the bite about 12 minutes. Drain and cool until running water. Drain and transfer to a large bowl.

Mix dill pickles garbanzo beans tomato vegan mayonnaise grape tomatoes olives dill pickle juice fresh dill dried dill and dry mustard into the fusilli. Cover and refrigerate until flavors combine about 4 hours.