Description
A refreshing cold pasta salad with a zesty dill pickle dressing, perfect for a make-ahead lunch. Combines creamy egg-free mayo, briny pickles, and crisp vegetables for a tangy, herb-packed dish that’s easy to prepare and store.
Ingredients
15 ounces chickpeas, drained, rinsed, and dried (optional)
1 teaspoon garlic powder (optional)
Salt and pepper to taste (optional)
Olive oil for drizzling (optional)
8 ounces rotini, macaroni, or other short pasta
2/3 cup egg-free mayonnaise
1 tablespoon dijon mustard
1 garlic clove grated or minced
1 tablespoon pickle brine
2/3 cup dill pickle spears chopped
1/2 cup shredded carrot
1/4 cup pickled red onions chopped
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
Instructions
If making crispy chickpeas, preheat oven to 415°F. Toss chickpeas with garlic powder, salt, pepper, and olive oil. Roast on a baking sheet for 20 minutes, stirring halfway.
Cook pasta according to package instructions, then rinse with cold water and drain.
In a large bowl, combine egg-free mayo, dijon mustard, garlic, and pickle brine until smooth.
Add cooked pasta, chopped pickles,胡萝卜, pickled onions, dill, and parsley to the dressing. Toss until evenly coated.
Optional: stir in crispy chickpeas after roasting.
Chill the salad for at least 1 hour before serving.
Notes
Chickpeas add crunch but are optional.
Dressing can be made 1 day ahead.
Store in an airtight container in the fridge for up to 3 days.
Swap pickled vegetables with fresh for a lighter version.
- Prep Time: 20
- Cook Time: 20
- Category: Lunch
- Method: Boiling & Tossing
- Cuisine: American