Ingredients
- 8 ounces uncooked elbow pasta (use gluten-free pasta if needed)
- 1 cup diced dill pickles or cornichons (i.e., mini dill gherkin pickles)
- 1 cup shredded vegan block style cheddar cheese (optional but recommended)
- ⅓ cup finely diced white onion or scallions
- ½ cup vegan mayonnaise**
- ¼ to ⅓ cup dill pickle juice, to taste (I use ⅓ cup for a tangier dressing)
- 1 tablespoon chopped fresh dill
- 2 teaspoons yellow mustard
- Freshly ground black pepper to taste
- Pinch cayenne (optional)
Instructions
- Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Strain, rinse thoroughly with cold water to cool, shake off excess water, and transfer to a large serving bowl.
- Meanwhile, prepare the pickles, cheese (if using), and onion. Add to the serving bowl with the pasta.
- In medium bowl, whisk together the mayonnaise, pickle juice, dill, mustard, pepper, and cayenne (if using).
- Pour the dressing over the salad as desired and toss to coat. It will seem a bit thin and watery, but the pasta will soak it up once it’s refrigerated.
- Refrigerate until ready to serve. This pasta salad is even better after it’s been refrigerated for a day, so feel free to make it in advance!
- Leftovers will keep for up to 4 days in the refrigerator.