This dill pickle pasta salad is packed with dill pickle flavor! Made with crisp veggies, creamy pickle juice infused dressing, fresh dill, and of course LOTS of zesty pickle bits, it's a must try for any pickle lover.
If you're here it's a safe bet that you love dill pickles. I do too! My love of pickles inspired my recent dill pickle hummus recipe. I realized when I shared that one that you guys are big pickle fans too!
So I started brainstorming as to what other dishes I could incorporate dill pickles into, and pasta salad came to mind. Crispy, juicy, zesty pickles are the perfect addition to a batch of creamy summer pasta salad.
I'm betting this dill pickle pasta salad will be your new favorite cool summer side dish!
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Ingredients You'll Need
- Rotini pasta. You could swap this out with another pasta shape if you'd like. Penne, fusilli, and orzo would all work well. You could even use elbow macaroni to make this into a recipe for dill pickle macaroni salad.
- Vegan mayonnaise. You can look for this near the regular mayo or in the natural foods section of your supermarket.
- Dill pickle juice.
- Olive oil. This helps to thin the dressing. Leave it out and add extra mayo if you prefer a creamier dessing.
- Chickpeas. We're adding canned chickpeas to add some texture and make for a super satisfying pasta salad. You can leave them out if you prefer.
- Dill pickles.
- Onion.
- Carrot.
- Celery.
- Fresh dill.
- Fresh chives.
- Salt and pepper.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Start by boiling your pasta in some salted water. Drian it into a colander when it's done, and give it a quick rinse with cold water to cool it off.
Make the dressing while the pasta cooks. Whisk the mayo, pickle juice, and olive oil together in a large mixing bowl.
Add the remaining ingredients to the bowl: cooked pasta, chickpeas, finely chopped pickles, celery, carrots, dill and chives.
Stir it up! Once it's mixed, give it a taste-test. Season the pasta salad with some salt and pepper, then make any other adjustments to suit your taste. This might mean adding mayo for a creamier salad, pickle juice for a zippier salad, veggies for more crunch, or of course more pickles if you're a super pickle fanatic.
Tip: You can serve this dish right away if you'd like, but it's best when you let it sit in the fridge for a few hours. This gives the flavors a change to really meld!
Leftovers & Storage
Leftover dill pickle pasta salad will keep in an airtight container in the fridge for about three days.
More Vegan Pasta Salad Recipes
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📖 Recipe
Dill Pickle Pasta Salad
Ingredients
- 8 ounces dried rotini pasta
- ½ cup vegan mayonnaise
- ¼ cup dill pickle juice
- 2 tablespoons olive oil
- 1 cup canned chickpeas, drained and rinsed
- 1 cup finely chopped dill pickles
- ¼ cup finely chopped onion
- 2 medium carrots, diced
- 2 celery stalks, diced
- ¼ cup chopped fresh dill
- 2 tablespoons chopped fresh chives
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. Drain the pasta into a colander when it's done. Give a quick rinse with cool water, then return it to the pot.
- Whisk the mayo, pickle juice, and olive oil together in a large mixing bowl.
- Add the cooked pasta, chickpeas, pickles, onion, carrots, celery, dill, and chives. Stir to combine the ingredients and coat them with the dressing.
- Taste-test the salad and season it with salt and pepper to taste. Adjust any other seasonings to your liking.
- Serve immediately or transfer to an airtight container and chill for later.
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Amazing recipe, came together so quickly and perfect for lunches!