Dill Pickle Ranch Pasta Salad (Vegan & Gluten-Free)

Tangy, creamy, and delightfully crunchy — this dill pickle pasta salad is the cool, refreshing lunch you didn’t know you needed.

Ingredients

8 oz Gluten Free Pasta (Elbows or Shells)

1 cup Diced Dill Pickles

1/2 cup Red Onion, finely diced

1/2 cup Diced Celery

1/2 cup Frozen Peas, thawed

1/4 cup Fresh Dill, chopped

You know those recipes you make once, and they instantly become a craving? That’s what happened here! Inspired by my love for anything pickled, I dreamed up this creamy dill ranch pasta salad — and it’s been a hit ever since.

It’s cool, crunchy, and absolutely addictive. If you love pickles as much as I do, you’ll want to double the batch!

Dill Ranch Dressing

1/2 cup Vegan Mayo

1/4 cup Unsweetened Plant Milk

2 Tablespoons Pickle Juice

1 Tablespoon Lemon Juice

1 Tablespoon Fresh Dill (or 1 tsp dried)

1 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Salt

Instructions

Cook pasta, rinse with cold water, drain.

In a bowl, whisk dressing ingredients until creamy.

Combine pasta, pickles, red onion, celery, peas, and dill.

Add dressing, toss, chill 1 hour for flavors to meld.

Note: This recipe can also be made with regular pasta, not gluten free.