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Calling all dill pickle lovers with this Dill Pickle Pasta Salad recipe! It’s tangy, garlicky, creamy and the ultimate summer dish. Gluten-free, oil-free and soy-free option.
This Creamy Pasta Salad with Dill Pickles is a crisp, briny cold salad and the perfect way to crush a dill pickle craving. It makes both a great side dish or main dish at your next potluck.
- All About This Creamy and Zesty Pasta Salad
- What You Need for Dill Pickle Pasta Salad
- How to Make Dill Pickle Pasta Salad
- Presentation suggestions
- How to Store Dill Pickle Pasta Salad
- Substitutions and variations
- Recipe FAQs
- Creamy Dill Pickle Pasta Salad Recipe
All About This Creamy and Zesty Pasta Salad
This simple recipe combines two of my favorite things: crunchy dill pickles and pasta salad. Any time I can find an excuse to enjoy more dill pickles in my life, I’m all for it and this pasta salad is the perfect ticket. It’s made with both chopped dill pickles and dill pickle juice to take the flavor to the next level. Trust me, if you are a fan of dill pickles, you will be delighted with this one.
It’s the perfect side dish for a summer picnic, barbecue, or potluck with family and friends! Heck, I’d even make it for a quick lunch during the week. The vegetables will stay crunchy in the fridge and the mayonnaise will keep the pasta tender creamy all week.
What You Need for Dill Pickle Pasta Salad
Not only does this creamy pasta salad take just 20 minutes to make, but it also only requires 10 healthy ingredients. Here’s a look at the 4 building blocks of a delicious dill pickle pasta salad:
- Pasta: Personally, I make this pasta salad with gluten-free rotini or elbow macaroni, but any type of shortened pasta will work well (wheat included!).
- Bandage: Today we’re swapping out the Italian dressing for a creamy vinaigrette made with my homemade vegan mayonnaise, Dijon mustard, garlic, and a little pickle brine straight from the pickle jar for the ultimate dill flavor.
- Fresh herbs: A healthy dose of chopped fresh dill and chopped fresh parsley is needed for the best dill pickle salad.
- Crunchy vegetables: I like to keep things simple and use a mixture of chopped dill pickle spears, shredded carrots, and pickled red onions to allow the flavor of the dill pickles to really shine.
How to Make Dill Pickle Pasta Salad
- Cook pasta according to package directions or until al dente. Drain pasta then rinse well until cooled.
- In a large mixing bowl, whip Dressing ingredients together until combined.
- Add in the cooled pasta, with the pickles, carrot, pickled red onions, dill and parsley. Mix to coat with vinaigrette. Season with additional salt to taste, as needed.
- Serve immediately or coldness for more than 15 minutes. Appreciate!
Caitlin’s Cooking Tips
- Choose the right pickles: As a dill pickle enthusiast, I firmly believe that some brands are better than others. I prefer to make my own pickles at home, but when I’m short on time, Grillo’s pickles are my first choice for good quality store-bought pickles. These are the best I’ve had from afar.
- Short pasta is best. When making one of my pasta salad recipes, I recommend using noodles like macaroni, rotini, bow tie pasta, or Cavatappi. They will hold the bandage better and look more fun 😉.
Pasta salad is always a favorite appetizer, side dish, and potluck, but this dill pickle version is one I regularly enjoy as a main dish. If served as a side, it pairs well with several main dishes like this Vegan Chickpea Salad Sandwich, Vegan BLT Sandwiches, or simple proteins like this Smoked Marinated Tofu or Simple Crispy Tofu.
If you’re looking for more plant-based potluck recipes, you’ll also love this Pesto Orzo Salad, this Vegan Taco Pasta Salad, and this Vegan Peanut Butter Pie for dessert!
How to Store Dill Pickle Pasta Salad
This pasta salad will keep for up to 5 days in the refrigerator when stored in an airtight container or in the serving bowl covered with plastic wrap. It is not recommended to freeze pasta salad. Similar to cream-based pasta dishes, pasta salads made with creamy dressing do not freeze particularly well due to the changes in texture and consistency that occur during freezing and thawing. Typically, the best pasta salads are made fresh.
Substitutions and variations
- Gluten-free option: Opt for your favorite gluten-free short pasta instead of wheat-based pasta.
- Oil-free option: Most store-bought vegan mayonnaises are oil-based. If you are oil-free, I highly recommend making my easy vegan mayonnaise from scratch. It is 100% oil-free and can be made with tofu or whole cashews.
- Soy-free option: Many store-bought brands of vegan mayonnaise contain soy in the form of soy protein or soy oil. If you are allergic to soy, buy a soy-free vegan mayonnaise or make my homemade vegan mayonnaise with cashews instead of tofu.
- Vegetarian variations: Swap the grated carrot and pickled red onions for your favorite crunchy vegetables. Try bell pepper, cherry tomatoes, cucumbers, or amp up the briny flavor even more with your favorite olives.
Rinsing pasta serves several purposes. First, it helps cool the pasta quickly, speeding up prep time. Second, it helps remove excess starch and prevent the pasta from sticking together once mixed with the rest of the ingredients. Rinsing cooked pasta is not always the right choice, but it is highly recommended when making pasta salad.
What you consider “regular” pickles really depends on the region. Some use the terms dill pickles and regular pickles interchangeably, while others consider regular pickles to mean sweet pickles. In short, dill pickles are soaked in a brine made with dill and other flavorful spices and herbs that help give them a unique flavor.
Appreciate! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thanks for the support 😊
- 8 ounces rotini, macaroni or other form of short pasta*
- 2/3 cup Easy Vegan Mayo (or Store-Bought)
- 1 teaspoon Dijon Mustard
- 1 clove garlic grated or finely chopped
- 1 teaspoon pickle brine liquid from pickle jar
- 2/3 cup dill pickle spears chopped
- 1/2 cup grated carrot
- 1/4 cup pickled red onions chopped
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package directions. Drain the pasta and rinse it well in cold water until it cools; put aside.
Prepare the vinaigrette: While the pasta is cooking, whisk together the mayonnaise, mustard, garlic, and pickle brine in a large bowl.
Combine: Add the cooled pasta to the bowl with the pickles, carrots, pickled red onions, dill and parsley. Mix well; add more salt to taste, if necessary.
Serve and store: Serve immediately or chill in the refrigerator for at least 15 minutes before serving. Leftovers will keep in the refrigerator for up to 5 days.
- Gluten free: Use gluten-free pasta rather than wheat-based pasta.
Calories: 468kilocaloriesCarbohydrates: 48gProtein: 8gFat: 25gSaturated fat: 3gPolyunsaturated fats: 0.4gMonounsaturated fat: 0.2gSodium: 593mgPotassium: 265mgFiber: 3gSugar: 3gVitamin A: 3278UIVitamin C: 9mgCalcium: 50mgIron: 1mg