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5 from 7 votes

Vegan Dill Pickle Pasta Salad

This vegan dill pickle pasta salad offers a tangy twist on a classic macaroni salad. Pasta, pickles, vegan cheddar cheese + scallions are tossed in a tangy, creamy dill-pickle-laced dressing. This easy side dish comes together in 30 minutes and is the perfect side for a classic summer BBQ.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salads, Side Dishes
Cuisine: Gluten-Free, Vegan
Keyword: cheese, easy, macaroni salad, pasta salad, pickles, quick, summer bbq
Author: Ashley


  • 8 ounces uncooked elbow pasta (use gluten-free pasta if needed)
  • 1 cup diced dill pickles or cornichons (i.e., mini dill gherkin pickles)
  • 1 cup shredded vegan block style cheddar cheese (optional but recommended)
  • cup finely diced white onion or scallions
  • ½ cup vegan mayonnaise**
  • ¼ to ⅓ cup dill pickle juice, to taste (I use ⅓ cup for a tangier dressing)
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons yellow mustard
  • Freshly ground black pepper to taste
  • Pinch cayenne (optional)


  • Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Strain, rinse thoroughly with cold water to cool, shake off excess water, and transfer to a large serving bowl.
  • Meanwhile, prepare the pickles, cheese (if using), and onion. Add to the serving bowl with the pasta.
  • In medium bowl, whisk together the mayonnaise, pickle juice, dill, mustard, pepper, and cayenne (if using).
  • Pour the dressing over the salad as desired and toss to coat. It will seem a bit thin and watery, but the pasta will soak it up once it's refrigerated.
  • Refrigerate until ready to serve. This pasta salad is even better after it's been refrigerated for a day, so feel free to make it in advance!
  • Leftovers will keep for up to 4 days in the refrigerator.


*To up the protein in this recipe, add 1 cup cooked (or thawed frozen) petite peas.
**If you like a thicker, less tangy dressing, increase the mayo to taste by 2–4 tablespoons.