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 minutes mins
Cook Time10 minutes mins
Total Time30 minutes 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)
- ⅓ 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.