Description
A refreshing vegan pasta salad with dill pickles that is perfect for summer gatherings.
Ingredients
Scale
- 8 ounces uncooked elbow pasta
- 1 cup diced dill pickles or cornichons
- 1 cup shredded vegan block style cheddar cheese
- 1/3 cup finely diced white onion or scallions
- 1/2 cup vegan mayonnaise
- 1/4 to 1/3 cup dill pickle juice
- 1 tablespoon chopped fresh dill
- 21/2 teaspoons yellow mustard
- Freshly ground black pepper to taste
- Pinch cayenne pepper
Instructions
- Cook the Pasta: Start by boiling your pasta in a large pot until it is al dente, which usually takes about 8-10 minutes. The pasta should be slightly firm to the bite. Keep an eye on it while it cooks to avoid mushy pasta, which does not work well in salads.
- Make the Dressing: In a medium bowl, mix together the vegan mayonnaise, dill pickle juice, chopped fresh dill, and yellow mustard. If the dressing appears too thin, feel free to add 2 to 4 tablespoons more mayo to thicken it up. Enjoy the tangy aroma of the dressing while preparing.
- Mix It All Together: After draining the cooked pasta using a strainer, combine the pasta, diced pickles, and your choice of diced onion or scallions in a large serving bowl. Stir gently but thoroughly to ensure everything is nicely coated with the dressing. You want a colorful, inviting dish.
- Chill for Flavor: Let the pasta salad chill in the refrigerator for at least 30 minutes before serving. This chilling time allows the flavors to meld together. If the salad tastes bland after chilling, a splash more dill pickle juice can help enhance the flavor.
- Serve and Enjoy: When ready to serve, use a big spoon to dish out the pasta salad into bowls. The vibrant mix of green from the dill and pickles will be visually appealing. Ensure to store leftovers tightly to preserve freshness longer.
Notes
- Leftovers will keep for up to 4 days in the refrigerator. This pasta salad actually tastes better after chilling for a day.
- If your pasta salad seems bland after chilling, a bit more pickle juice or additional spices can really boost the flavor.
- If your dressing comes out too thin, add 2 to 4 tablespoons more mayo for a thicker dressing.
- For extra protein, consider tossing in some cooked petite peas.
- For an extra tangy flavor, substitute cornichons for regular dill pickles.
- This salad is best served cold, so no reheating is necessary.
- Serve alongside vegan grilled burgers.
- Pair with fresh summer fruits like watermelon.
- Garnish with fresh dill and extra pickles for added flavor.
- You can add chopped bell peppers for additional crunch.
- Mix in diced tomatoes for added freshness.
- Replace dill with tarragon for a different herbal flavor.
- When choosing pickles, opt for cornichons for a more tangy flavor.
- If vegan cheddar cheese is not preferred, you can easily omit it for a cheese-free salad.
- Consider using cashew cream or silken tofu as alternatives for vegan mayonnaise if a thicker dressing is desired.
Nutrition
- Serving Size: 1 serving
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null