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Dill Pickle pasta Salad in a large serving bowl with a spoon sticking out of the bowl.

Dill Pickle Pasta Salad

Print Recipe
This creamy vegan pasta salad is for the pickle lovers everywhere! Works great for meal prep, backyard barbecue, or a quick weeknight dinner.
Course Main Course, Salad
Cuisine American
Keyword 30 minutes or less, dill pickle chips, dill pickle pasta salad, easy vegan meal prep, low waste salad recipe, plant based meal prep, plant based pasta salad, scrappy cooking, vegan pasta salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 450.6
Author carleigh

Equipment

Ingredients

  • 4 cups macaroni (cooked) about 2 cups dry
  • ¾ cup dill pickles chopped
  • ½ red onion small, finely diced
  • 15 oz chickpeas 1 can, drained and rinsed
  • ¾ cup vegan cheddar shredded
  • 2 tbsp fresh dill finely chopped
  • 1 green onion chopped

For the dressing

  • ½ cup vegan yogurt unsweetened
  • ¼ cup pickle juice
  • 1 tbsp Dijon mustard
  • 1 tbsp olive oil optional, for richness
  • 1 tsp garlic powder
  • salt and pepper to taste

Instructions

  • Cook your macaroni noodles according to package directions. Drain and rinse with cold water until completely cooled.
  • In a large mixing bowl, combine the noodles, chopped pickles, red onion, chickpeas, vegan cheddar, and fresh dill.
  • In a separate bowl or jar, whisk together the yogurt, pickle juice, Dijon mustard, olive oil (if using), garlic powder, salt, and pepper until smooth and creamy.
  • Pour the dressing over the pasta salad and toss to coat. Taste and adjust salt or pickle juice as desired. For best flavor, let sit in the fridge for at least 30 minutes before serving.
  • If meal prepping, you can make salad jars, by combining the dressing ingredients in the bottom of 3 to 4 jars, and layering the ingredients in this order: chickpeas, red onion, pickles, macaroni, cheese, fresh dill

Notes

  • No chickpeas? Use a different type of legume like white beans or edamame.
  • Use gluten-free pasta to easily transform this recipe for a gluten allergy or Celiac disease.
  • Layer into mason jars or mix in the bowl - this dill pickle pasta salad works both ways!
  • Got more pickle juice leftover? Make delicious tahini dill dipping sauce, tofu "chicken" sandwich, or dill pickle soup.
  • Use any plain vegan yogurt, depending on availability and dietary restrictions.

Nutrition

Calories: 450.6kcal | Carbohydrates: 69.4g | Protein: 15.5g | Fat: 12.1g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3.3g | Sodium: 992mg | Potassium: 289.2mg | Fiber: 8.9g | Sugar: 3.4g | Vitamin A: 113.3IU | Vitamin C: 6.2mg | Calcium: 122.7mg | Iron: 2.6mg