Dill Pickle Pasta Salad Recipe
Let me start by saying—I’m obsessed with pickles. I’ve been known to eat them straight out of the jar, no shame. So when we first brainstormed creating a Dill Pickle Pasta Salad Recipe, I knew it had to hit hard on that bold, tangy flavor.
This isn’t your average pasta salad. It’s creamy, it’s garlicky, and thanks to chopped pickles and brine in the dressing, it delivers a briny punch with every bite. The texture is a dream—tender pasta, crunchy carrots, and zippy red onions all tossed in a silky, herb-loaded dressing. Whether it’s for a weekend BBQ, summer picnic, or even weekly meal prep, this one’s a total crowd-pleaser.
Oh, and if you’re looking for a side dish that pairs beautifully with rich mains like this Creamy Bacon Pasta or a lighter partner to this Creamy Cajun Alfredo Pasta, this is it.
Why This Dill Pickle Pasta Salad Recipe Hits Different
We created this Dill Pickle Pasta Salad Recipe because we were craving something totally different. Something that combined the nostalgia of summer cookouts with a punch of real flavor. And honestly, this dish over-delivers.
It’s not just a side—it’s an experience. The combo of fresh herbs, crunchy veg, and creamy vegan mayo is a win. But what takes it to the next level is that splash of pickle brine. It’s what gives the salad its signature tang and keeps you coming back for another forkful.
It also holds up beautifully in the fridge, making it one of our favorite make-ahead meals. We’ve packed it for road trips, eaten it cold straight from the container, and even topped it with grilled tofu for a full meal.
What You’ll Need For This Pickle-Perfect Dish
The Pasta Foundation
I love using gluten-free rotini for this, but really any short pasta will do. Macaroni, bowties, or even cavatappi work great. The key is to use a shape that holds onto that luscious dressing.
Creamy, Tangy Dressing
Vegan mayo – store-bought or our homemade version (oil-free, if needed).
Dijon mustard – adds a nice bite.
Grated garlic – just one clove is plenty.
Pickle brine – from your favorite dill pickles (don’t skip this!).
Crunchy, Flavorful Mix-Ins
Chopped dill pickles – I go heavy-handed here.
Shredded carrots – for sweetness and crunch.
Pickled red onions – adds color and zing.
Fresh dill & parsley – fresh herbs really wake everything up.
Need protein? Sometimes I toss in some roasted chickpeas for crunch and an extra boost—especially when serving this as a main dish.
Let’s Make This Dill Pickle Pasta Salad Recipe
Step 1: Cook & Cool Your Pasta
Bring a pot of salted water to a boil. Add your pasta and cook just until al dente. Overcooked pasta won’t hold up once it’s tossed in the dressing. Drain, rinse with cold water, and let it cool.
Step 2: Whisk Your Dressing
In a large bowl (you’ll mix everything in this later), whisk together your vegan mayo, Dijon mustard, garlic, and that glorious pickle brine.
Step 3: Toss It All Together
Add your cooled pasta into the bowl. Then gently fold in the chopped pickles, carrots, pickled onions, dill, and parsley. Stir until everything is evenly coated.
Step 4: Chill or Serve Immediately
This Dill Pickle Pasta Salad Recipe is awesome fresh, but it really shines after 30 minutes in the fridge. Letting it chill gives the flavors a chance to meld. We often prep it the night before!
Tips from My Kitchen to Yours
Pick the Right Pickles
I’m picky about pickles. When I don’t have time to make my own, I reach for Grillo’s Pickles. They’re crispy, garlicky, and have just the right amount of brine.
Use Short-Cut Pasta
Short shapes like rotini, macaroni, or bowties catch the dressing and deliver flavor in every bite. Long noodles? Not so much.
How We Serve and Enjoy It
As a Side Dish
This salad is perfect with burgers, tofu steaks, or grilled veggie skewers. It’s also amazing alongside:
As the Star of the Plate
We’ve had this for lunch countless times. Just add a handful of roasted chickpeas or marinated tofu, and you’ve got a meal. It’s super satisfying, and honestly? You won’t miss anything.
Storage Tips & Your Burning Questions
How to Store It
This salad will keep in the fridge for up to 5 days. Just give it a stir before serving. It’s not freezer-friendly (trust me, creamy dressings and ice crystals do not get along).
Common Questions
Why rinse pasta after cooking?
It stops the cooking process and cools it down fast—no mushy pasta here.
Are dill pickles the same as regular pickles?
Not quite. Dill pickles are specifically flavored with—you guessed it—dill. They usually have garlic and vinegar in the brine too.
Are pickles just cucumbers?
Yup! They’re cucumbers that have been preserved in vinegar or brine, often with spices and herbs.
Swaps and Customizations We Love
We’re big believers in making recipes your own. Here are some simple tweaks:
Gluten-free? Use certified GF pasta.
Oil-free? Make our tofu- or cashew-based mayo.
Soy-free? Stick with a soy-free vegan mayo (or make your own).
Want to mix up the veggies? Try bell peppers, cucumbers, olives, or cherry tomatoes.
Final Thoughts on This Dill Pickle Pasta Salad Recipe
This Dill Pickle Pasta Salad Recipe is more than just another salad. It’s a flavor-packed, customizable, make-ahead-friendly dish that works for any occasion. We make it again and again because it’s just that good.
Try it out, snap a photo, and tag us. And if you love it, leave a rating or a comment below—we love hearing from fellow pickle fanatics!
Dill Pickle Pasta Salad Recipe
Ingredients
For the Pasta Salad:
- 8 oz gluten-free rotini or macaroni pasta
- 2/3 cup vegan mayonnaise store-bought or homemade
- 1 tbsp Dijon mustard
- 1 garlic clove grated
- 1 tbsp dill pickle brine
- 2/3 cup chopped dill pickle spears
- 1/2 cup shredded carrot
- 1/4 cup pickled red onions chopped
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- Salt to taste
Optional Topping:
- Crispy chickpeas for crunch
Instructions
Cook Pasta:
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package instructions. Drain and rinse with cold water. Set aside.
Make the Dressing:
- In a large bowl, whisk together the vegan mayo, Dijon mustard, grated garlic, and dill pickle brine until smooth.
Mix Ingredients:
- Add the cooled pasta to the dressing bowl. Fold in chopped dill pickles, shredded carrots, pickled red onions, dill, and parsley. Toss to coat evenly.
Season & Serve:
- Taste and adjust seasoning with salt. Chill for at least 15 minutes before serving, or serve immediately.
Optional:
- Top with roasted chickpeas for added crunch and protein.
Notes
- Use short-cut pasta shapes like rotini or elbow to hold the creamy dressing better.
- This salad keeps for up to 5 days in the fridge, making it perfect for meal prep.
- For an oil-free version, use a homemade mayo made with tofu or cashews.
- Easily make it soy-free by choosing a soy-free vegan mayo or using cashew-based dressing.
- Not freezer-friendly due to the creamy dressing's texture.
