Creamy Vegan Dill Pickle Pasta Salad
Tender cooked pasta, crunchy pickles, fresh dill, and grated carrot are coated in a tangy, creamy, pickle-juice-infused dressing.
Ingredients
Pasta Salad Components:
- 16 ounces rotini
- 3 large carrots, shredded (will be ~1 cup)
- 6 dill pickle spears, chopped (will be ~1 ¾ cup)
- 1 cup fresh dill, chopped
Creamy dill dressing components
- 1 ¼ cup vegan Mayonnaise
- 2 tablespoons dijon mustard
- ¼ cup pickle brine *Liquid from pickle jar
- 1.5 teaspoons garlic powder
- Salt and pepper *Optional
Instructions
- Cook rotini noodles in salted water according to package directions, drain in colander and rinse noodles with cold water to cool them down and prevent them from sticking to one another.
- Mix vegan mayo, dijon mustard, pickle brine, and garlic powder together in small mixing bowl.
- Add cooked pasta, dressing, shredded carrot, chopped pickles and fresh dill to a large bowl and mix together until everything is combined and dressing is coating all of the noodles and veggies. Chill in fridge for at least 30- 60 minutes prior to serving. Top with black pepper, additional salt to taste, and additional fresh dill for garnish.
Notes
Storage: Store in a covered, airtight container for up to 5 days in the refrigerator.
Make ahead: Pasta salad is great made ahead and tastes even better the second day, once the flavors have had a chance to combine. Before serving, give the dish a thorough stir.