Pasta salad with a twist made especially for pickle fans! This healthier version of dill pickle pasta salad with lemon-dill cashew cream might be your new favorite! Tender pasta, crunchy pickles, celery, peas, and a little red onion all get tossed in a tangy, lemony, dill cashew cream!
My daughter has been requesting this lately, so even though this is more of a summer thing, we decided to make it and enjoyed it just as much in February as we do in July! Speaking of summer, please hurry…we miss baseball, lake days, cabin time with family, and evening bike rides.
Here’s What You Need
- Pasta – I used elbow macaroni but shells, rotini, fusilli, cavatappi, farfalle, campanelle, or penne pasta would all work.
- Pickles – Baby dill are our favorite but I’m sure any variety will do.
- Peas – Frozen, not canned.
- Celery – Diced for extra crunch, plus, celery is good for us!
- Onions – Minced red onion for the salad and green onion for the cashew cream.
- Pickle Juice – Why not!
- Cashews – For the base of the creamy lemon-dill dressing.
- Dill – Extra dill for more pickle flavor!
- Lemon Juice and Zest – This gets blended into the cashew cream for some tanginess.
- Garlic – Optional, also goes into the cashew cream dressing.
How to Make Pickle Pasta Salad
- While your pasta is boiling, prepare the other ingredients. Slice the pickles, celery, and mince the red onion. Make the lemon-dill cashew cream by blending together cashews, pickle juice, water, green onion, garlic, lemon juice, and lemon zest until super creamy. Stir in the fresh dill and set aside until ready to mix.
- Once your pasta is done cooking, drain and add to a large mixing bowl.
- Add peas, chopped pickles, celery, minced red onion, and seasoning. Pour cashew cream in and stir to combine. Taste and add salt and pepper, if desired. I find the pickle juice to be salty enough!
- Cover and refrigerate for at least 2 hours to let flavors combine.
- After you let your pasta salad chill, remove and adjust consistency, if necessary. If you like your pasta salad more runny, add a little more pickle juice and if you like a creamier pasta salad, add some vegan sour cream, mayo, or even a little dairy-free yogurt.
Optional Additions
- Cubed vegan cheddar cheese
- Relish for even more pickle flavor
- Vegan sour cream for extra creaminess
- Sliced cherry tomatoes
- Radish for extra crunch
- Sliced green onions
- Green or red peppers
- Pine nuts or slivered almonds
- Shredded carrots
- Avocado
For More Delicious Recipes:
Quinoa Loaded Hash Browns with Chipotle Cashew Cream
Roasted Vegetable Soup – Sheet Pan Style!
Crispy Oven-Roasted Lemon Greek Potato Wedges
Pickle Pasta Salad with Lemon-Dill Cashew Cream
Ingredients
Pickle Pasta Salad
- 16 Ounces Pasta
- 1½ Cups Dill Pickles Chopped
- 1 Cup Frozen Peas
- ¼ Cup Red Onion Minced
- 2 Celery Stalks Sliced
- ½ teaspoon Lawry's Seasoning Optional
Lemon-Dill Cashew Cream
- 1¼ Cup Cashews
- 1 Cup Water
- ½ Cup Pickle Juice
- 1 Garlic Clove
- 1 teaspoon Lemon Juice
- 1 teaspoon Lemon Zest
- 1 Green Onion
- 2 tablespoon Fresh Dill
Instructions
Lemon-Dill Cashew Cream
- Add all ingredients except dill to a blender and blend on high until super creamy. Stir in the fresh dill and set aside until ready to use
Pickle Pasta Salad
- Cook pasta according to package. Drain pasta and add to a large mixing bowl
- To cooked pasta, add chopped pickles, celery, minced red onion, frozen peas, and seasoning. Pour cashew cream in and stir to combine
- Cover and refrigerate for at least 2 hours for flavors to combine. Add salt and pepper, if necessary. If you like your pasta salad more runny, add more pickle juice and if you like a creamier pasta salad, add a little vegan sour cream or mayo.
Nutrition
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment. So make this yummy pickle pasta salad and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
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