Featured Recipe: Dill-icious “Chicken” Pasta Salad (Vegan, Dairy Free)

Featured Recipe: Dill-icious “Chicken” Pasta Salad (Vegan, Dairy Free)

Enjoy this refreshing Dill-icious salad on a hot summer’s day as a perfect addition to any BBQ or picnic. Not to mention, it doubles as a great pre-workout meal!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer / Side, Salad
Cuisine: North American
Servings: 10 Servings



  • 8 Cups Organic Brown Rice Fusilli
  • 1 Pack “Gardein” Chick’n Scaloppini (285g)
  • 1 Organic Red Bell Pepper (Large, Diced)
  • 0.5 Organic Onion (Large, Sliced)
  • 1 Organic Carrot (Large, Julienne)
  • 0.5 Cup Fresh Organic Basil (Finely Chopped)
  • 1 Cup Fresh Organic Dill (Finely Chopped)


  • 1 Cup Organic Cashews
  • 2 tbsp Dijon Mustard
  • 2 tbsp “Canadian Heritage Organics” Maple Syrup
  • 0.25 Cup “Filsinger’s” Apple Cider Vinegar
  • 0.25 Cup Nutritional Yeast
  • 0.5 Organic Onion (Large)
  • 2 Cloves Organic Garlic
  • Black Pepper to Taste
  • Sea Salt to taste
  • 0.5 Cup Water


  • Cook your pasta in salted boiling water until al dente and allow to cool.
  • Cook your “Gardein” Chick’n Scaloppini according to bag instructions and cut into strips.
  • Prep the remaining ingredients and combine everything in a large bowl.
  • In a blender, combine the sauce ingredients and pour over the pasta salad.
  • Mix thoroughly and enjoy cold.
    Dill-icious “Chicken” Pasta Salad


Each Serving Contains (Without Added Salt):
391 calories; 15 g protein; 11 g total fat (0 g trans fat); 61 g total carbohydrates (7 g of sugar); 222 mg sodium