Pickle Pasta Salad with Lemon-Dill Cashew Cream
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 light, tangy, 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
Calories: 232kcalCarbohydrates: 36gProtein: 8gFat: 7gSaturated Fat: 1gSodium: 310mgPotassium: 230mgFiber: 3gSugar: 3gVitamin A: 143IUVitamin C: 6mgCalcium: 26mgIron: 2mg
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