Dill Pickle Pasta Salad

Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
  • 8 oz Chickpea Fusilli
  • 1 cup Vegan Mayo
  • 1 1/2 tbsp White Wine Vinegar
  • 2 tbsp Pickle Juice
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • Pinch Garlic Salt
  • 1/4 tsp Pepper
  • 1 cup Kosher Dill Pickles
  • Juice of 1 Lemon
  • 1/4 cup Fresh Dill
  1. To make the dressing combine 1 cup vegan mayo, 1.5 Tbsp. white wine vinegar, 2 Tbsp. pickle juice, ½ tsp. garlic and onion powder, salt and pepper to taste.
  2. Add desired amount of dill once mixed
  3. Place the cooked pasta in a large serving bowl and pour the dressing over the top. Toss the pasta until it is completely coated in dressing.
  4. Roughly chop 1 cup of baby kosher dill pickles (about 5-6 pickles) and add them to the salad. Toss until the pickles are combined.
  5. To liven up the flavors even more cut a lemon in half and squeeze it over the salad (careful to remove any seeds that may fall in there) and garnish with more minced dill.