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

Cook Time 10

Servings Servings

Calories 468kcal

Author Caitlin Shoemaker

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

US Customary - Metric

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.

Notes

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

Nutrition