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 15

Cook Time 10

Servings Servings

Calories 468kcal

Author Caitlin Shoemaker

Ingredients

For the Crispy Chickpeas: (Optional)

15 ounces chickpeas drained, rinsed, and dried
1 teaspoon garlic powder
salt & pepper to taste
Olive oil, for drizzling

For the Pasta Salad:

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

Roast the Chickpeas: Preheat the oven to 415F. Transfer the dried chickpeas to a large baking sheet and sprinkle with garlic powder, salt, and black pepper. Drizzle generously with olive oil and roast in the oven for 20 minutes, mixing the chickpeas halfway through baking.
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.
Hummus Dressing: you can also use hummus instead of mayo in the dressing if you prefer! Replace the mayo with 2/3 cup hummus and 1/4 cup water, adding more water as necessary to thin out the dressing.

Nutrition