Description
Creamy Dill Pickle Pasta Salad is a tangy and flavorful dish that combines tender pasta with crunchy pickles and a creamy vegan dressing. This recipe is perfect for picnics, potlucks, or as a refreshing side dish.
Ingredients
Units
Scale
Crispy Chickpeas:
- 15 ounces chickpeas, drained, rinsed, and dried
- 1 teaspoon garlic powder
- Salt & pepper, to taste
- Olive oil, for drizzling
Pasta Salad:
- 8 ounces rotini, macaroni, or other short pasta shape
- 2/3 cup Easy Vegan Mayo (or store-bought)
- 1 tablespoon dijon mustard
- 1 garlic clove, grated or finely minced
- 1 tablespoon pickle brine (liquid from pickle jar)
- 2/3 cup dill pickle spears, chopped
- 1/2 cup shredded carrot
- 1/4 cup Pickled Red Onions, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Roast the Chickpeas: Preheat the oven to 415F. Toss chickpeas with garlic powder, salt, pepper, and olive oil. Roast for 20 minutes.
- Cook the Pasta: Boil pasta until al dente, then drain and cool.
- Make the Dressing: Whisk mayo, mustard, garlic, and pickle brine.
- Combine: Mix pasta with pickles, carrot, onions, dill, and parsley.
- Serve & Store: Serve immediately or chill before serving. Store leftovers in the fridge.
Notes
- Gluten-Free: Use gluten-free pasta if needed.
- Hummus Dressing: Substitute hummus for mayo in the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
