Dill Pickle Pasta Salad ~ This creamy and refreshingly tangy chilled pasta salad is super easy to make and a great for picnics, potlucks, and cookouts.For best results, make this side dish a day or two ahead. Extra time in the fridge gives the flavors time to really develop and shine.It’s worth the wait, I promise.

Dill Pickle Pasta Salad ~ A creamy and refreshingly tangy chilled pasta salad. Super easy to make ahead. Great for picnics and cookouts.

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Table of Contents

Ingredients for Dill Pickle Pasta Salad:

dry macaroni pasta – or other small-size pasta
dill pickles
vegan cheddar cheese
yellow onion – red onion also works well
vegan mayonnaise
dill pickle juice – from the pickle jar
dried dill weed
ground black pepper

How to make Dill Pickle Pasta Salad:

Cook pasta to al dente according to package directions.Thoroughly rinse cooked pasta with cold water. Drain, and set aside to cool completely.While the pasta is cooking, prepare the dressing:In a small mixing bowl, stir together the vegan mayonnaise, dill pickle juice, dried dill weed, and ground black pepper.Putting it all together:Into a large mixing bowl, the cooked macaroni pasta, chopped dill pickles, cheddar cheese, and yellow onion. Stir to combine.Add the dressing and toss gently to coat. It will look like there is way too much dressing. Just go with it and trust the process. The pasta will soak it up.Cover and refrigerate at least two hours to chill throughout.For best results, refrigerate for 1-2 days.Serve cold. Cheers!

What to serve with this Pasta Salad:

Vegan Italian Sausage BurgersGerman Style Carrot DogsVegan Sausage and Sauerkraut Stuffed PotatoesBeyond Impossible Burgers & SlidersGlazed Corned Seitan Roast

Dill Pickle Pasta Salad

A creamy and refreshingly tangy chilled pasta salad. For best results, make a day or two ahead.

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: dairy free, egg free, quick and easy, vegan, vegetarian

Servings:

Calories: 452kcal

Author: Holly Gray

Ingredients

1/2 pound dry macaroni pasta
1 cup dill pickles chopped
1 cup vegan cheddar cheese shredded
1/4 cup yellow onion finely diced

For the dressing:

1 cup vegan mayonnaise
1/2 cup dill pickle juice
1 teaspoon dried dill weed
1/8 teaspoon ground black pepper

Instructions

Cook pasta to al dente according to package directions. Thoroughly rinse cooked pasta with cold water. Drain, and set aside to cool completely.

While the pasta is cooking, prepare the dressing:

In a small mixing bowl, stir together the vegan mayonnaise, dill pickle juice, dried dill weed, and ground black pepper.

Putting it all together:

Into a large mixing bowl, the cooked macaroni pasta, chopped dill pickles, cheddar cheese, and yellow onion. Stir to combine.
Add the dressing and toss gently to coat. It will look like there is way too much dressing. Just go with it and trust the process. The pasta will soak it up.
Cover and refrigerate at least two hours to chill throughout. For best results, refrigerate for 1-2 days.
Serve cold.

Nutrition

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