Description
Calling all dill pickle lovers! You’re going to love this Creamy Dill Pickle Pasta Salad! Every bite is loaded with crunchy dill pickles, fresh dill, tender gluten-free pasta, and a creamy, tangy dressing that’s bursting with pickle flavor. This creamy, gluten-free, vegan pasta salad is the perfect summer side dish for BBQs, picnics, and potlucks.
Ingredients
Units
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For the Salad
- 12 ounces gluten-free fusilli pasta
- 1 cup dill pickles, chopped
- 1/3 cup red onion, finely diced
- 1/4 cup fresh dill, chopped
- 1/2 cup celery, chopped
Creamy Dill Pickle Dressing
- 1 cup vegan mayonnaise
- 1/3 cup unsweetened dairy-free plain yogurt/sour cream
- 1/4 cup dill pickle juice
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Cook the gluten-free pasta according to package directions until just al dente. Be careful not to overcook, as gluten-free pasta softens quickly. Drain the pasta and rinse thoroughly under cold water to stop the cooking. Allow it to drain well and cool completely.
- In a large bowl, whisk together the vegan mayonnaise, dairy-free yogurt/sour cream, pickle juice, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper until smooth.
- Add the red onion, celery, chopped dill pickles, cooled pasta, and fresh dill. Toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour to allow the flavors to develop.
- Before serving, toss again. If the pasta has absorbed too much of the dressing, add an extra tablespoon or two of pickle juice or vegan mayonnaise to bring back the creamy texture (though I didn’t need to).
Notes
READ THE BLOG POST FOR MORE TIPS, INFORMATION & RECIPE VIDEO!
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Pasta, Salads, Side Dishes