Dill Pickle Pasta Salad

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Why I love this dill pickle pasta salad

There’s more than just cashews and pickles in this recipe. I’ve added crispy bacon and sliced celery to add umami and crunch.
Fresh dill really brings out the flavor of the dill pickles and adds a pop of freshness to this already delicious salad.
You can easily prep this recipe ahead of time. Set aside a little bit of dressing when you’re making the salad, and add the rest just before serving to ensure your salad is extra fresh.

An overhead shot of a serving bowl full of dill pickle pasta salad.

Here’s what you’ll need to make it

chef’s knife

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cutting board

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mixing bowl

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A close up of dill pickle salad in a serving bowl, garnished with fresh dill.

How to make dairy free dill pickle pasta salad

Prep your mix-ins. Slice, chop and shred all of your salad ingredients. If you need to cook your bacon, I recommend doing it on the stove in a large saucepan.

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Slice the bacon into thin strips and sauté until the fat has rendered and the bacon is dark in color. Use a slotted spoon to transfer the bacon pieces to a paper-towel-lined plate.

Toast your cashews. Keep about 1 tablespoon of bacon grease in the pan and add your cashews to toast them. Sauté them for about 5 minutes over medium-low heat. Season with salt & pepper (if they aren’t already salted) and a tablespoon of nutritional yeast for added cheesy flavor.

Cook the pasta. Boil the pasta in a large pot of salted water. Follow the package directions for al dente to make sure you get the perfect cook. Drain the pasta and rinse with cold water until it’s cool to the touch.

Normally, we don’t rinse pasta after cooking, but this added step is necessary for pasta salads and helps to prevent your pasta from getting soggy.

If you’re not assembling your salad immediately, I recommend drizzling and tossing it with some olive oil to prevent it from sticking together. I do this right in the colander and then transfer it to a large mixing bowl with a lid until I’m ready to assemble.

Make the dressing. In a mixing bowl, whisk the mayonnaise with pickle juice, mustard and water until smooth. Stir in salt & pepper, and adjust the seasoning to your taste, if needed.

Assemble the salad. In a large mixing bowl (probably the one you put your pasta in), combine all of your salad ingredients and add in the dressing. Stir until the salad is evenly coated in the dressing. Garnish with a sprinkle of fresh dill before serving.

A serving bowl of dill pickle pasta salad garnished with chopped fresh dill.

FAQs and tips on making dill pickle pasta salad

How do you keep pasta salad from getting soggy?

The dressing of the salad will absorb into the pasta making it a bit softer as it sits. Making sure you cook the pasta to al dente will ensure that your pasta salad does not get soggy.

How long does pasta salad last in the fridge?

Pasta salad, when stored in an air tight container, will last about 4-5 days in the refrigerator.

Should I make pasta salad the night before?

Yes, you definitely can make the pasta salad ahead of time. Store it in the fridge until you are ready to serve it.

An overhead shot of a serving bowl full of dill pickle pasta salad garnished with fresh dill.

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