Dill Pickle Pasta Salad
Servings:8 servings
Dill pickle pasta salad is the answer for your next potluck or summer cookout. It's even great for meal prep! The dressing is easy to make from scratch, contains no mayo or dairy, and is so creamy, tangy, and irresistible. This recipe is vegan, oil-free, and gluten-free with your choice of pasta.
Ingredients
- 12 ounces dry pasta - such as rotini or shells
- 1 small red onion - chopped; Tip: if it smells extra strong, soak in cold water for 10 min. then drain
- 2 medium carrots - peeled and chopped
- ½ large English cucumber - chopped
- 1½ cups chopped Kosher dill pickles - use crisp, garlicky Kosher dills
- 1 (15 oz.) can chickpeas - rinsed well and drained
- salt and pepper
- 2–3 Tablespoons chopped fresh dill - optional
Creamy dill pickle dressing:
- ¾ cup raw cashews - see Notes
- ½ cup water
- ¼ cup pickle brine
- 4–5 med/large Kosher dill pickles
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon fine sea salt
- 1 Tablespoon chopped fresh dill - or ½–¾ teaspoon dried, adjust to taste
Instructions
- Make the dressing. In a blender combine all the dressing ingredients except the dill. Blend on high until completely smooth. Scrape down the sides as needed. Add the dill and blend again. Taste and adjust the flavors, adding another pickle or more salt as desired.
- Cook the pasta in salted water until al dente. Drain in a colander and rinse thoroughly with cold water to cool it down and prevent sticking.
- In a large mixing bowl, toss the pasta with 1 cup of the dressing. Add the onion, carrots, cucumber, dill pickles, and another ⅓–½ cup dressing (you might have a little bit leftover). Season with salt and pepper and fold in the dill. Taste for seasoning, and add more chopped pickles or veggies if you like. Refrigerate until ready to serve.
Notes
Subs & Variations
- cashews – ½ cup raw sunflower seeds or a combination of sunflower, pumpkin, and hemp seeds may be used instead; or use vegan mayo and a dollop of any plain, unsweetened yogurt that works for you.
- chickpeas – omit or add white beans, diced seitan, or plant-based chicken strips
- other veggies – chopped celery and halved cherry tomatoes are right at home in this pasta. Arugula or baby spinach also pair well.
Nutrition
Calories: 280kcal | Carbohydrates: 48g | Protein: 10g | Fat: 6g | Cholesterol: 0mg
