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Creamy Dill Pickle Pasta Salad

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.
Course Main, Salad, Side
Cuisine American
Method Stovetop
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 Servings
Calories 468kcal
Author Caitlin Shoemaker


  • 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


  • 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.


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


Calories: 468kcal | Carbohydrates: 48g | Protein: 8g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 593mg | Potassium: 265mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3278IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 1mg