Dill Pickle Pasta Salad | Vegan + GF

Tangy, garlicky, and slightly creamy, this Dill Pickle Pasta salad is great for barbecues, picnics and more! Vegan, Gluten-Free, and Oil-Free.

I LOVE PICKLES! I’ve said it before, and I’ll say it again. Any excuse to eat some crunchy, briny, and (sometimes) spicy veggies is a good enough excuse for me. 

Pickles are normally a snack or side for me, but today? Today I’ve managed to proudly display them in a main course. This Dill Pickle Pasta salad is the *perfect* balance of tangy, garlic-ky, creamy goodness and I am here. for. it.

Are you? If so, let’s get to it…

This recipe is kind of a double whammy because I love pasta salads almost as much as I love pickles. Boil your pasta, prep everything else while it cooks, then mix it all together in a big bowl? Yeah. That’s my kind of summertime recipe 😉 

This Dill Pickle Pasta Salad is made from only 8 wholesome ingredients and takes less than 20 minutes to put together! I used Gluten-Free pasta and my Easy Vegan Mayo (which has both nut and soy-free options) to make it Oil-Free as well.

As an added bonus, this salad looks pretty pretty too – I love the rainbow effect of the pickled red onions, shredded carrot, and fresh herbs! Dare I say it’d attract even a meat-eaters eye? Yes, I think I would. Considering the mayo is the only real plant-based sub we’re making here, I think they’d throughly enjoy it too.

This Dill Pickle Pasta is perfect for a summertime picnic, barbecue, or potluck with family and friends! Heck, I’d even Meal Prep it for a quick lunch during the week. The veggies will stay crunchy in the fridge, and the mayo will keep the pasta from drying out.

A Few Final Thoughts:

• Choice of Pasta: I used a gluten-free bean-based pasta for this recipe, but you can also use wheat pasta as well. I would recommend making this with shorter noodles like Macaroni, Rotini, or Cavatappi. They’ll hold the dressing better, and they look more fun 😉
• Pickle Pride: As a dill pickle fiend, I will readily admit that some brands are better than others. I prefer to make my own pickles or use Grillo’s Pickles – they’re the best I’ve had by far.
• Substitutions: You can easily replace my homemade vegan mayo with store-bought, and swap out/add any crunchy veggies of your choosing.

If you’re looking for more pasta recipes, you’ll also love this Avocado Pesto Pasta, this Vegan Macaroni Salad, and this 5 Ingredient Hummus Pasta!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Dill Pickle Pasta Salad

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★★★★★ 5 from 5 reviews

• Author: Caitlin Shoemaker
• Prep Time: 10 Minutes
• Cook Time: 10 Minutes
• Total Time: 20 minutes
• Yield: 4 Servings 1x
• Category: Salad, Side, Main
• Method: Stovetop
• Cuisine: American

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Description

Tangy, garlicky, and slightly creamy, this Dill Pickle Pasta salad is great for barbecues, picnics and more! Vegan, Gluten-Free, and Oil-Free.

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Ingredients

• 8 oz gluten-free rotini or macaroni*
• ⅔ cup Easy Vegan Mayo (or store-bought)
• 1 tbsp dijon mustard
• 1 garlic clove, grated or finely minced
• ⅔ cup dill pickle spears, chopped + 1 tablespoon pickle brine from the jar
• ⅓ cup shredded carrot
• ¼ cup Pickled Red Onions, chopped
• ¼ cup fresh dill, chopped
• ¼ cup fresh parsley, chopped

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Instructions

1. Cook the pasta according to the package instructions, then drain and rinse with cold water to cool.
2. In the meantime, prepare the rest of the salad. Whisk the vegan mayo, dijon mustard, pickle brine, and garlic clove together in the base of a large bowl. Once the pasta has cooled, add it to the bowl along with the carrot, chopped pickle pieces, red onions, dill, and parsley.
3. Mix until everything is well-combined, then put in the fridge and let sit for at least 15 minutes. Serve chilled; leftovers will keep in the fridge for up to 5 days.

Notes

• You can use any pasta type or shape you’d like here, but I would recommend shorter noodles such as macaroni, rotini, or cavatappi.