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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
Keyword dill pickle pasta salad, dill pickle recipes, dill pickle salad, pickle pasta salad, vegan pasta salad
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