Dill Pickle Pasta Salad Recipe
This creamy, tangy, and crunchy Dill Pickle Pasta Salad Recipe is packed with bold dill flavor, crisp veggies, and a zippy brine-based dressing. Perfect as a make-ahead side dish for summer BBQs, potlucks, or as a quick weekday lunch!
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.