dill pickle pasta salad is all the rage this summer! this vegan dill pickle pasta salad is absolutely perfect for get togethers, meal prep, or whenever you want something good. filled with chopped pickles (duh), lupini beans, snap peas, protein pasta, and a tangy ranch-like dressing you are sure to love it.
This vegan dill pickle pasta salad is great as a side dish or a main dish. It uses protein pasta and lupini beans to help amp up the protein content. The pickles are that perfect briney saltiness and while I was at skeptical at first they are perfect. Snap peas may seem like an interesting addition but I just love them in summer time and they are a fun veggie to add! I promise this is one of those dishes that is going to surprise you and you’ll be craving it.
Dill Pickles
Not all pickles are created equally of course so make sure to use a pickle you like! I personally opt for Kosher dill pickles are they are my favorite. I had a leftover jar of the chips and then some spears so I cut them both up. Mixing them was totally fine and I definitely didn’t notice which pickle shape I was eating. If you want to use a garlic dill pickle that would be delicious too.
The Dressing
The dressing for this vegan dill pickle pasta salad is really easy to make! It uses vegan yogurt and tahini to make a creamy base. Combined with the pickle brine and seasonings. It is truly delicious. I like to use a vegan Greek-style yogurt to amp up a little extra protein. Just make sure to use an unsweetened and unflavored vegan yogurt. For the tahini my favorite is from Soom Foods, it is super runny and has a great flavor. This dressing is sort of like a dill pickle ranch dressing. It is absolutely delicious.
What are Lupini Beans?
I am obsessed with lupini beans. They are a great source of plant protein. I frequently snack on the ones from Brami and in this recipe I used the sea salt & vinegar ones. Lupini beans are popular in Mediterranean cooking and are yellow legumes. They are flat, round, yellow beans and are members of the pea family. They have a thicker edible skin on the outside and the bean is a bit harder on the inside not as mushy as a chickpea. Lupini bean allergies are possible so you can always replace these with chickpeas or another bean if you like. You can also buy lupini beans from other brands that have already been pickled. If you would like to prepare your lupini beans from dry this blog has a great step by step process.
More Summer Salad Recipes
Vegan Dill Pickle Pasta Salad FAQ
- How long does this last in the fridge? Up to 3 days.
- Can I make this ahead of time? Of course. The longer it sits the more flavors get to develop.
- What else can I add to this? I considered adding corn but then passed, however I still think it would be delicious. You can add any veggies you like bell pepper, carrots, celery. If you want to add some protein I also toyed around with the idea of a buffalo tofu.
- Is this gluten free? Yes, as long as you use gluten free pasta.
- What pasta did you use? The Barilla Protein + Pasta, it isn’t gluten free but it is a great source of protein. I also enjoy Banza for a gluten free version
- Is this nut free? Yes, depending on vegan yogurt you use. However, if you have a peanut allergy skip the lupini beans as it can trigger an allergic reaction.
- Is this soy free? Yes, depending on vegan yogurt you use.
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Vegan Dill Pickle Pasta Salad
Ingredients
Dressing
- 2 tablespoons (28g) tahini
- 2.5 ounces (70g) vegan yogurt
- ¼ cup (60ml) pickle brine
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon water to thin or as needed
Pasta Salad
- 8 ounces (224g) pasta of choice, dry
- 8 ounces (224g) dill pickles, chopped
- 4 ounces (115g) ready to eat lupini beans
- 5 ounces (145g) sugar snap peas, halved
- 2 to 3 green onions finely chopped
Instructions
- Boil pasta according to package directions or until cooked to your firmness preference.
- Meanwhile, prepare the veggies. Chop the pickles, sugar snap peas, and green onions. I personally like my sugar snap peas cooked so you can microwave them for 30 seconds until bright green. You can them cut them in half on a bias.
- Prepare the dressing by adding all ingredients into a bowl or small measuring cup. Mix until well combined. Taste and add any seasonings to preference.
- Once pasta is done, strain, and rinse under cold water.
- Into a large bowl add all ingredients and mix until well combined. You can garnish with fresh chopped parsley or dill if you like. This can then either be enjoyed immediately or chilled in the fridge until ready to serve. Enjoy.
Video
Notes
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Comes together easy and was a crowd pleaser!
Hi Danielle, yay I am so glad you enjoyed it!! thank you so much for leaving a review/comment xo
Super simple but tasty recipe! I don’t like tahini so used more soy yogurt instead, plus added some chopped fresh parsley. I bet it would work well made in advance too
Hi Anna! awesome I am so glad to hear you enjoyed it! thank you so much for trying it and taking the time to leave a comment and review!!