Creamy Dill Pickle Pasta Salad

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5 from 5 votes
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Calling all dill pickle lovers with this Dill Pickle Pasta Salad recipe! It’s tangy, garlicky, creamy, and the ultimate summertime dish. Gluten-free, Oil-free, Soy-free option.

This Creamy Dill Pickle Pasta Salad is a crunchy, briny cold salad and the perfect way to crush a dill pickle craving. It works as both a great side dish or main dish at your next potluck.

Table of Contents
  1. All About This Creamy, Tangy Pasta Salad
  2. What You Need for Dill Pickle Pasta Salad
  3. How to Make Dill Pickle Pasta Salad
  4. Serving Suggestions
  5. How to Store Dill Pickle Pasta Salad
  6. Substitutions and Variations
  7. Recipe FAQs
  8. Creamy Dill Pickle Pasta Salad Recipe
close up photo of dill pickle pasta salad in white bowl

All About This Creamy, Tangy Pasta Salad

This simple recipe combines two of my favorite things: crunchy dill pickles and pasta salad. Any time I can find an excuse to enjoy more dill pickles in my life I’m all game and this pasta salad is the perfect ticket. It’s made with both chopped dill pickles and dill pickle juice to take the flavor to the next level. Trust me – if you’re a dill pickle fan you’re going to be pleased with this one. 

It’s the perfect side dish 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 tender pasta creamy all week long.

What You Need for Dill Pickle Pasta Salad

Not only does this creamy pasta salad only take 20 minutes to put together, but it only requires 10 wholesome ingredients, too. Here’s the rundown on the 4 building blocks of a delicious dill pickle pasta salad:

ingredients for dill pickle pasta salad laid out on a kitchen countertop
  • Pasta: I personally make this pasta salad using gluten-free rotini or elbow macaroni noodles, but any shortcut type of pasta will work well (wheat included!). 
  • Dressing: We’re swapping out the Italian dressing today for a creamy dressing made with my Homemade Vegan Mayo, dijon mustard, garlic, and a splash of pickle brine straight from the pickle jar for the ultimate dill flavor. 
  • Fresh herbs: ​A healthy dose of chopped fresh dill and chopped fresh parsley is required for the best dill pickle salad. 
  • Crunchy veggies: I like to keep it simple and use a mix of chopped dill pickle spears, shredded carrot, and Pickled Red Onions to allow the dill pickle flavor to really shine.

How to Make Dill Pickle Pasta Salad

side-by-side images of the preparation process of dill pickle pasta salad
  1. Cook the pasta according to package directions or until al dente. Drain the pasta then rinse well until cool. 
  2. In a large mixing bowl, whisk the dressing ingredients together until combined. 
  3. Add in the cooled pasta, along with the pickles, carrot, pickled red onions, dill, and parsley. Mix to coat in the dressing. Season ​with additional salt to taste, as needed. 
  4. Serve immediately or chill ​for 15+ minutes. Enjoy!

Caitlin’s Cooking Tips

  • Pick the right pickles: As a dill pickle fiend, I firmly believe that some brands are better than others. I prefer to make my own homemade pickles, but when I’m short on time, Grillo’s Pickles are my first choice for store-bought good quality pickles. They’re the best I’ve had by far. 
  • Short cut pasta is best. When making any of my pasta salad recipes, I’d recommend using noodles like macaroni, rotini, bowtie pasta, or Cavatappi. They’ll hold the dressing better and look more fun 😉.
a huge bowl of dill pickle pasta with a wooden serving spoon digging up a portion

Serving Suggestions

Pasta salad is always a go-to starter, side dish, and potluck favorite but this dill pickle version is one I regularly enjoy as a main course. If serving as a side, it pairs well with several Main Dishes like this Vegan Chickpea Salad Sandwich, Vegan BLT Sandwiches or simple proteins like this Smoky Marinated Tofu or Simple Crispy Tofu.

If you’re looking for more plant-based potluck recipes, you’ll also love this Pesto Orzo Salad, this Vegan Taco Pasta Salad and this Vegan Peanut Butter Cup Pie for dessert!

How to Store Dill Pickle Pasta Salad

This pasta salad will keep for up to 5 days in the fridge when stored in an airtight container or in the serving bowl covered with plastic wrap. Freezing pasta salad is not recommended. Similar to creamy-based Pasta Dishes, pasta salads made with a creamy dressing don’t freeze particularly well due to the changes in texture and consistency that happen when freezing and thawing. As a general rule of thumb, the best pasta salads are made fresh.

Substitutions and Variations

  • Gluten-free option: Opt for your favorite short cut gluten-free pasta instead of a wheat-based pasta. 
  • Oil-free option: Most vegan-friendly mayonnaises in store are oil-based. If you are oil-free, I highly recommend making my Easy Vegan Mayonnaise from scratch. It is 100% oil-free and can be made with tofu or whole cashews. 
  • Soy-free option: Many store-bought vegan mayonnaise brands contain soy in the form of soy protein or soybean oil. If you are allergic to soy, purchase a Soy-Free Vegan Mayonnaise or make my Homemade Vegan Mayo with cashews instead of tofu. 
  • Veggie variations: Swap the shredded carrot and pickled red onions for your favorite crunchy veggies. Try bell pepper, cherry tomatoes, cucumbers, or boost the briny flavor even more with your favorite olives.
a huge bowl of dill pickle pasta salad with two wooden spoons stirring the salad

Recipe FAQs

Why do you rinse pasta for pasta salad?

Rinsing the pasta has multiple purposes. First, it helps cool the pasta quickly, speeding up the prep time. Second, it helps remove the excess starch and helps prevent the pasta from sticking together once tossed with the remaining ingredients. Rinsing cooked pasta isn’t always the right choice, but it’s highly recommended whenever making pasta salad.

What’s the difference between dill pickles and regular pickles?

What you consider “regular” pickles really depends on region. Some use the terms dill pickles and regular pickles interchangeably whereas some consider regular pickles to mean sweet pickles. In short, dill pickles are soaked in a brine made with dill weed and other savory spices and herbs that help give them a unique flavor.

Are dill pickles just cucumbers?

Essentially, yes. All dill pickles start as cucumbers and become pickles after being soaked in a brine solution. If you’re interested in learning how to make your own dill pickles from scratch, check out this Homemade Dill Pickles Recipe. You may like these Quick Pickled Red Onions​ and these Quick-Pickled Jalapeños, too!

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊

Creamy Dill Pickle Pasta Salad

5 from 5 votes
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 Servings
Calling all dill pickle lovers with this Dill Pickle Pasta Salad recipe! It's tangy, garlicky, creamy, and the ultimate summertime dish. Gluten-free, Oil-free, Soy-free option.

Ingredients
 
 

  • 8 ounces rotini, macaroni, or other short pasta shape*
  • 2/3 cup Easy Vegan Mayo (or store-bought)
  • 1 tablespoon dijon mustard
  • 1 garlic clove grated or finely minced
  • 1 tablespoon pickle brine liquid from pickle jar
  • 2/3 cup dill pickle spears chopped
  • 1/2 cup shredded carrot
  • 1/4 cup Pickled Red Onions chopped
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley

Instructions

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta and rinse well with cold water until it is cool; set aside.
  • Make the Dressing: While the pasta is cooking, whisk the mayo, mustard, garlic, and pickle brine together in a large bowl.
  • Combine: Add the cooled pasta to the bowl along with the pickles, carrot, pickled red onions, dill, and parsley. Mix well; add more salt to taste, if necessary.
  • Serve & Store: Serve immediately or chill in the fridge for at least 15 minutes before serving. Leftovers will keep in the refrigerator for up to 5 days.

Recipe Notes

  • Gluten-Free: Use gluten-free pasta instead of wheat-based pasta.

Nutrition

Calories: 468kcalCarbohydrates: 48gProtein: 8gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 593mgPotassium: 265mgFiber: 3gSugar: 3gVitamin A: 3278IUVitamin C: 9mgCalcium: 50mgIron: 1mg
Keyword: dill pickle pasta salad, dill pickle recipes, dill pickle salad, pickle pasta salad, vegan pasta salad
Course: Main, Salad, Side
Method: Stovetop
Cuisine: American

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. 5 stars
    My only complaint is that I wish I had made a double batch!!! This is the BEST!! Calling all dill pickle lovers!!

  2. This is super yum! I love pickles and dill, so this was a winner for me. This was my first time using gluten-free noodles (just to try them), and I think I’ll make it whole wheat noodles from now on for texture, but everything else is top. Thanks so much for another great recipe!

  3. 5 stars
    What a fantastic recipe. I am a big pickle fan and this was heaven. You could not tell that the mayo was vegan (I’m not vegan) and I actually preferred the vegan one. I have been making so many of Caitlin’s recipes during quarantine and every single one has been amazing. Even my boyfriend agrees!

    1. Pickles are the BEST! Also; was never a fan of mayo pre-vegan but also found that the vegan mayo is so much better! Thanks for making it, so glad you guys enjoyed it.

  4. Oh I cannot wait to make this pasta salad next time I head to the store! Thank you so much for sharing this delicious looking recipe.

  5. 5 stars
    Caitlin,

    My fiancé and I love your videos! We have made several of your recipes and have never had any issues with them. We both think you are the best vegan food blogger out there! We made this pasta salad and couldn’t keep each other away from it. We literally fought over the leftovers lol.

  6. 5 stars
    sadly i didn’t have pickled red onions, but this salad is absolutely delicious and perfectly refreshing for the summer!!!

  7. 5 stars
    Hi Caitlin! I made this pasta salad today, with a couple of minor substitutions, and my family loved it! (I subbed celery for the pickled red onions, and left out the herbs.) Thanks for all the creative content, both on the blog and on Youtube!