Irresistibly Tangy Pickle Pasta: 5 Must-Try Variations

A vibrant Pickle Pasta Salad that captures the essence of summer picnics in under thirty minutes.

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Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the uncooked elbow pasta and cook it according to package instructions until al dente, around 8–10 minutes. Once it’s cooked, drain the pasta thoroughly, and then rinse it under cold water to halt cooking and cool it down.
In a medium-sized bowl, combine the vegan mayonnaise, dill pickle juice, yellow mustard, and freshly ground black pepper. For an extra kick, add a pinch of cayenne pepper if desired. Whisk everything together until smooth and creamy.
In a large mixing bowl, add the cooled pasta, diced dill pickles, finely diced white onions (or scallions), and shredded vegan cheddar cheese if using. Gently fold these ingredients together with a spatula.
Pour the creamy dressing over the combined ingredients in the mixing bowl. Toss everything well to ensure every piece of pasta and vegetable is coated with the dressing. Taste the salad, then adjust the seasoning by adding more dill pickle juice, mustard, or pepper as needed.
Cover the bowl with plastic wrap or transfer the Pickle Pasta Salad to an airtight container. Place it in the refrigerator for at least 30 minutes to let the flavors meld.