Vegan Dill Pickle Pasta Salad
A plant based spin on one of my favorite recipes!
Servings 8 Servings
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
Recipe Adapted From: The original dill pickle pasta salad from Spend with Pennies! This recipe has always been a favorite of mine and I couldn't wait to veganize it!
https://www.spendwithpennies.com/dill-pickle-pasta-salad/