Dill Pickle Pasta Salad (Gluten-Free, Vegan)
This easy Dill Pickle Pasta Salad is a must for all pickle lovers! Gluten-free and vegan, this pickle pasta salad is cool, creamy, tangy, and salty with the perfect amount of real pickle crunch and fresh herby dill! This healthier allergy-free side dish recipe is just 7 ingredients, perfect for potlucks, cookouts, BBQs, and quick weekly meal prep!
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: 6 Servings 1x
- Category: Side
- Method: Stove-Top
- Cuisine: American
Ingredients
Scale
- 12 oz Gluten-Free Shell Pasta
- 1 16 oz Jar Baby Dill Pickles (about 1 1/2 cups chopped)
- 4 TB Pickle Juice (reserved from jar)
- 1/2 Cup Diced Vidalia Onion (or white onion or shallots)
- 1 Tsp Minced Garlic
- 1/2 Cup Vegan Mayo (or store-bought)
- 1/2 Cup Vegan Sour Cream (or store-bought)
- 2 TB Fresh Minced Dill (about 2 Tsp Dried Dill)
- 1/2 Tsp Black Pepper (to taste)
Instructions
- Boil the gluten-free pasta al dente, according to package directions. Drain and rinse the cooked pasta under cold water to stop the cooking process before adding it to a large mixing bowl. Toss the pasta with 2 tablespoons of pickle juice.
- While the pasta is cooking, mix together the creamy dressing of vegan mayo, sour cream, garlic, the other 2 tablespoons of pickle juice, dill, and black pepper.
- Add the chopped pickles, diced onion, and creamy dressing to the cooked pasta and mix together.
- Once everything is fully coated in the dressing, chill the pickle pasta salad in the fridge for at least 30 minutes or until ready to serve. Top with extra dill and pickle slices if desired,
Notes
- Pasta: You can use grain-free pasta, chickpea or lentil pasta. A rotini or spiral pasta is great but smaller bite-sized noodles like macaroni or shells are best!
- Vegan Yogurt: To swap out the vegan mayo and sour cream, you can use a thick, unsweetened, plain vegan Greek yogurt. Add a tablespoon of white vinegar and you have a slightly lighter creamy option!
- Extra Veggies: Add some diced celery, chopped or shredded carrots, sliced or diced bell peppers, chopped English cucumbers, sliced cherry or grape tomatoes, or chopped broccoli!
- Vegan Cheese: Add some cubed vegan cheddar or pepperjack cheese.
- Coconut Bacon: For a crunchy smokey vibe, add half a cup or so of homemade coconut bacon!
- Make It Spicy: If you want extra spice, you can use spicy dill pickles in place of regular or you can add a touch of hot sauce or chili powder to the dish!
- Make-Ahead: You can cook your pasta, chop your veggies, and mix together your dressing. Toss everything together the morning before you're ready to serve at your gathering. You can also make the entire dish ahead of time and reserve half the dressing to toss in the pasta before serving to loosen up the pasta.
- Leftovers: You can store leftovers in a closed container in the fridge for up to 5 days. This salad will thicken as it sits in the fridge and the pasta will soften, but it's still delicious with a quick stir before serving. You can add a dollop of extra sour cream or a splash of pickle juice if the leftovers get too thick.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/dill-pickle-pasta-salad/
