This vegan dill pickle pasta salad is perfect as a side dish, to bring to a potluck, or as part of a meal prep for the week. When you serve up this plant based dish no one will ever question if it’s vegan, they’ll be too busy helping themselves to seconds!
On our journey to eat a more plant based diet one thing has become very clear… In order to make this lifestyle sustainable we need to not make sacrifices in terms of flavor and options! There are many things I am looking forward to try to veganize on our way like poutine, butternut squash ricotta toast, pizza, and this dill pickle pasta salad. Notice how these are all cheese based LOL!
This dill pickle pasta salad has been a favorite of ours for a long long time. My husband is always so excited when he sees me whipping this up in the kitchen. I often will make a bowl of dill pickle pasta salad with the intention to have some to take with lunches throughout the week but we can barely make it last the night! I knew this wasn’t going to be a dish that I could give up going vegan and luckily it was very easy to veganize.
When I was shopping for a mayo alternative I was thrilled to find a Hellman’s in the same aisle as the rest of the mayo. I love seeing how mainstream vegan and plant based options have become. When the vegan mayo is right beside the other mayo and is the same price and the same deliciousness it’s an easy choice!
The cheese alternative I used was Daiya Medium Style Cheddar Farmhouse Block. In Canada I have found this particular brand and cheese to be the easiest to find, it’s in almost every grocery store I have been to. Any cheddar alternative would work in this recipe though.
This pasta salad is the perfect combination of salty, crunchy, creamy, with just the slightest kick from the cayenne it’s sure to please everyone and be the hit at your next party!
Vegan Dill Pickle Pasta Salad
Ingredients
- 3 Cups Dry Shell Pasta
- ½ Cup Pickle Juice
- ¾ Cup, Diced Dill Pickles I like an extra garlic dill pickle!
- ¾ Cup, Diced Vegan Cheddar Cheese I used Daiya Medium Cheddar Style Farmhouse Block
- 3 Tbsp, Finely Diced White Onion
- 2 Tbsp Fresh Dill
Dressing
- 1 Cup Vegan Mayo I used Hellmans Vegan Mayo
- ¼ Cup Pickle Juice
- ⅛ Tsp Cayenne Pepper
- ⅛ Tsp Pepper To Taste
- ¼ Tsp Salt To Taste
Instructions
- Boil pasta al dente according to package directions.
- Once pasta is finished cooking run under cold water to stop cooking.
- Toss cold pasta with 1/2 cup of pickle juice and set aside for about 5 minutes.
- In the meantime, combine all dressing ingredients in a small bowl and mix well.
- Drain and discard pickle juice. Add dill pickles, cheese, white onion, dill, and dressing to pasta. Toss.
- Allow pasta salad to refrigerate for minimum one hour to overnight.
Notes
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