This Dill Pickle Pasta Salad will steal the show at any picnic or grill out! Vegan cheese, tender pasta, crunchy pickles, and a creamy dressing make this pasta salad a showstopper.
Picture this: You're at a summer picnic, and you stumble upon a dish that's so mouthwatering it makes your taste buds dance with delight. What's the secret ingredient, you ask? It's the magic Vegan Dill Pickle Pasta Salad!
It's a hit with everyone. Who doesn't love pickles AND pasta?! Yeah, thought so.
This pasta salad recipe couldn't be easier to whip up either.
You just need a few ingredients + some time. Letting the pasta salad sit overnight really helps bring all the flavors out.
Let's get to it!
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Ingredients in Dill Pickle Pasta Salad
- rotini pasta - see notes below about gluten-free options and recommended shapes
- dill pickles + juice - you'll be cubing the pickles so any shape will work
- vegan cubed cheese - cheddar or Colby Jack cheese style both work great
- fresh dill - can sub dried dill or you can add in some fresh parsley too if you have it on hand
- red onion - you can also use white onion
- egg-free mayonnaise - you can also use silken tofu
- dairy-free sour cream - can sub dairy-free Greek yogurt
- onion powder
- garlic salt
- dried parsley
- black pepper
- cayenne pepper
see recipe card for quantities.
How to make Dill Pickle Pasta Salad
- Combine all the ingredients in a large mixing bowl and gently toss to combine.
- Cover and refrigerate for at least one hour before serving. Store in an airtight in the refrigerator for up to 5 days.
What type of pasta to use for pasta salad
You can use a variety of pasta shapes for pasta salad. Some popular choices include elbow macaroni, rotini, or bowtie pasta. These shapes hold the dressing and ingredients well, making each bite flavorful and satisfying.
If you're gluten-free, be sure to choose a pasta made with rice, corn, lentils, or another gluten-free grain/legume.
How to store pasta salad
This Dill Pickle Pasta Salad will keep in an airtight container in the refrigerator for up to 5 days.
As it sits, it may dry out. Adding a bit more mayo or pickle juice before serving will help to freshen it up.
FAQ:
Yes, you can definitely make this pasta salad ahead of time. In fact, it's recommended to let it sit in the refrigerator for a few hours or overnight to allow the flavors to meld together. Making it ahead of time also saves you time on the day you plan to serve it.
Dill Pickle Pasta Salad pairs well with a variety of dishes. Here are some ideas:
- Grilled vegetable skewers
- Veggie burgers or hot dogs
- BBQ tofu or tempeh
Feel free to get creative and tailor your meal to your preferences and dietary restrictions. Enjoy your picnic with this delicious Vegan Dill Pickle Pasta Salad as the star of the show!
Did you make this recipe? Rate the recipe below via the ⭐️ + leave a comment. We love hearing from you! If you share a snap on social, be sure to tag @plantsapalooza and use the hashtag #plantsapalooza so that we can follow along!
📖 Recipe
Dill Pickle Pasta Salad Recipe
Ingredients
- 16 ounces rotini pasta cooked drained, and rinsed in cool water
- 1 cup sliced dill pickles
- 1½ cups dairy-free cubed cheese
- ¼ cup minced fresh dill
- 3 tablespoons diced red onion
- ½ cup egg-free mayonnaise
- ½ cup dairy-free sour cream
- 3 tablespoons dill pickle juice
- 1 teaspoon onion powder
- ½ teaspoons garlic salt
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
- Pinch cayenne pepper
Instructions
- Combine all of the ingredients in a large mixing bowl and gently toss to combine.
- Cover and refrigerate for at least one hour before serving. Store in an airtight in the refrigerator for up to 5 days.
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