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–+ servings
Pasta salad with pickled, corn, cherry tomatoes, carrots, and peas, in a white shallow plate.
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Veggie-Loaded Dill Pickle Pasta Salad (Vegan)

This vegan dill pickle pasta is packed with veggies and dressed with a vegan yogurt and mayonnaise dressing for the perfect summer salad.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Author: Eloïse

Ingredients
 

  • 4 servings of pasta gluten-free if needed
  • 1 cup (150 g) frozen peas
  • 3 (200 g) medium carrots
  • 10 oz (280 g) cherry tomatoes
  • 1 red bell pepper
  • 15 oz (400 g) canned corn
  • 4 large pickles
  • 2-3 sprigs of fresh dill more to taste
  • 2-3 sprigs of fresh parsley

For the dressing

  • ½ cup (150 g) unsweetened soy yogurt
  • 3-4 tablespoons vegan mayonnaise
  • 1 ½ teaspoon mustard
  • 2 tablespoon pickle juice
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt more to taste

Instructions
 

  • Pot with boiling pasta and and peas.
    Bring water to a boil. Cook the pasta with the peas for 10 minutes.
  • Bowl with finely chopped pickles, cherry tomatoes, carrots, and herbs.
    Prep the veggies. Peel and finely dice the carrots. Cut the cherry tomatoes and bell pepper into very small pieces. Drain the corn. Finely chop the pickles, parsley, and dill.
  • Cooked fusilli pasta and peas in a beige colander.
    Rinse the pasta under cold water to help it cool down more quickly.
  • Light orange yogurt pasta salad dressing in a small glass containers.
    Make the dressing. Add the soy yogurt, mayonnaise, mustard, pickle juice, paprika, onion powder, garlic powder, and salt to a small jar and stir to combine.
  • Tossed dill pickled pasta salad in a large glass mixing bowl.
    Combine. Add the cooled pasta and peas to a bowl with carrots, cherry tomatoes, corn, pickles, dill, and parsley. Toss to combine.
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