Vegan Pickle Macaroni Salad

Why You’ll Love This Recipe

This salad combines all the nostalgic comfort of traditional macaroni salad with a zesty pickle-forward flavor that’s bright and addictive. It’s entirely plant-based, quick to make, and easy to customize with your favorite mix-ins. The creamy dressing, crunchy pickles, and tender pasta come together in a crowd-pleasing dish that’s just as good chilled as it is fresh.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni or small pasta shells
• Dill pickles (chopped)
• Red onion (finely diced)
• Celery (chopped)
• Fresh dill (optional, for extra flavor)
• Vegan mayonnaise
• Dijon mustard
• Pickle juice (from the jar)
• Apple cider vinegar or lemon juice
• Salt
• Black pepper
• Optional: garlic powder, celery seed, or paprika for seasoning
• Optional: chopped vegan cheese or olives

Directions

1. Cook the pasta in salted water according to package directions until al dente. Drain and rinse under cold water to stop the cooking.
2. In a large bowl, combine the chopped pickles, red onion, celery, and fresh dill (if using).
3. In a separate small bowl, whisk together the vegan mayo, Dijon mustard, pickle juice, vinegar or lemon juice, salt, pepper, and any optional spices.
4. Add the cooled pasta to the vegetables and pour the dressing over the top.
5. Mix well until everything is evenly coated. Taste and adjust seasoning if needed.
6. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
7. Garnish with extra dill or a sprinkle of paprika if desired.

Servings and timing

This recipe serves 6 to 8. Prep time is 15 minutes, cooking time is 10 minutes, and chill time is at least 30 minutes. Total time: about 55 minutes including chilling.

Variations

• Spicy version: Add diced jalapeños or a dash of hot sauce for heat.
• Sweet and tangy: Add a spoonful of maple syrup or agave to the dressing for balance.
• Protein boost: Stir in chickpeas, white beans, or chopped vegan deli slices.
• Cheesy twist: Add diced vegan cheddar or mozzarella for extra richness.
• Crunchy topping: Sprinkle with sunflower seeds or crushed crackers before serving.
• Different pasta shapes: Try rotini, bowties, or shells for fun texture.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days. This salad is best served cold and does not require reheating. Stir before serving to redistribute the dressing. Freezing is not recommended, as the pasta and mayo-based dressing may separate.

FAQs

Can I make this salad ahead of time?

Yes! It tastes even better after a few hours in the fridge, making it perfect for meal prep or parties.

What type of pickles should I use?

Dill pickles are ideal, but you can use garlic, spicy, or bread and butter pickles for a different flavor.

Is it okay to use sweet pickles?

Yes, but it will shift the flavor to a sweeter profile. Adjust the dressing accordingly.

Can I use gluten-free pasta?

Absolutely. Use your favorite gluten-free pasta and follow the same steps.

What’s the best vegan mayo to use?

Any store-bought vegan mayo works, or you can use a homemade cashew or tofu-based version.

How do I keep the pasta from sticking?

Rinse it well after cooking and toss it with a little oil before adding the dressing if storing for later.

Can I add vegetables?

Yes—try adding peas, bell peppers, grated carrots, or cucumbers for more color and crunch.

Can I use relish instead of chopped pickles?

Yes, dill relish works well, though it may create a slightly wetter texture.

What if my salad seems dry after chilling?

Add a splash of pickle juice or a spoonful of vegan mayo and stir to refresh it.

Can I serve this warm?

It’s meant to be served chilled, but you can serve it slightly warm if preferred—just don’t overheat the mayo-based dressing.

Conclusion

Vegan Pickle Macaroni Salad is the perfect blend of creamy, crunchy, and tangy. Whether you’re preparing it for a summer cookout, a weekday lunch, or a plant-based potluck, this salad delivers bold flavor and satisfying texture with every bite. It’s easy to make, easy to love, and sure to become a staple in your warm-weather recipe lineup.

Vegan Pickle Macaroni Salad

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A creamy, tangy, and crunchy plant-based twist on classic macaroni salad, loaded with dill pickles, crisp veggies, and a zesty vegan dressing. Perfect for summer gatherings or make-ahead lunches.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes (including chilling)
• Yield: 6 to 8 servings
• Category: Salad
• Method: No-Cook (after boiling pasta)
• Cuisine: American
• Diet: Vegan

Ingredients

1. 8 oz elbow macaroni or small pasta shells
2. 3/4 cup dill pickles, chopped
3. 1/3 cup red onion, finely diced
4. 1/3 cup celery, chopped
5. 2 tbsp fresh dill (optional)
6. 3/4 cup vegan mayonnaise
7. 1 tbsp Dijon mustard
8. 2 tbsp pickle juice (from the jar)
9. 1 tbsp apple cider vinegar or lemon juice
10. 1/2 tsp salt
11. 1/4 tsp black pepper
12. Optional: 1/4 tsp garlic powder
13. Optional: 1/4 tsp celery seed
14. Optional: 1/4 tsp paprika
15. Optional: 1/2 cup chopped vegan cheese or olives

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Instructions

Cook pasta according to package directions in salted water until al dente. Drain and rinse under cold water to cool.

1. In a large bowl, combine chopped pickles, red onion, celery, and fresh dill if using.
2. In a small bowl, whisk together vegan mayo, Dijon mustard, pickle juice, vinegar or lemon juice, salt, pepper, and optional spices.
3. Add the cooled pasta to the bowl of vegetables and pour the dressing over the top.
4. Stir until everything is well coated. Adjust seasoning if needed.
5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
6. Garnish with extra dill or paprika if desired before serving.

Notes

• Use gluten-free pasta to make this dish gluten-free.
• Add chickpeas or vegan cheese cubes for extra protein and richness.
• If the salad dries out after chilling, stir in a little extra mayo or pickle juice.

Nutrition

• Serving Size: 1 cup
• Calories: 260
• Sugar: 2g
• Sodium: 480mg
• Fat: 14g
• Saturated Fat: 1.5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 0mg