If you’re here it’s a safe bet that you love dill pickles. I do too! My love of pickles inspired my recent dill pickle hummus recipe. I realized when I shared that one that you guys are big pickle fans too! So I started brainstorming as to what other dishes I could incorporate dill pickles into, and pasta salad came to mind. Crispy, juicy, zesty pickles are the perfect addition to a batch of creamy summer pasta salad. I’m betting this dill pickle pasta salad will be your new favorite cool summer side dish! Make the dressing while the pasta cooks. Whisk the mayo, pickle juice, and olive oil together in a large mixing bowl. Start by boiling your pasta in some salted water. Drian it into a colander when it’s done, and give it a quick rinse with cold water to cool it off. Add the remaining ingredients to the bowl: cooked pasta, chickpeas, finely chopped pickles, celery, carrots, dill and chives. Stir it up! Once it’s mixed, give it a taste-test. Season the pasta salad with some salt and pepper, then make any other adjustments to suit your taste. This might mean adding mayo for a creamier salad, pickle juice for a zippier salad, veggies for more crunch, or of course more pickles if you’re a super pickle fanatic. Tip: You can serve this dish right away if you’d like, but it’s best when you let it sit in the fridge for a few hours. This gives the flavors a change to really meld!
More Vegan Pasta Salad Recipes
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