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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.

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

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

Find it online: https://thefamilycooking.com/vegan-pickle-macaroni-salad/