Eggless Dill Pickle Macaroni Salad
Tangy, creamy, and loaded with briny pickle flavor, this macaroni salad is the kind of crowd-pleaser that disappears fast at any cookout or potluck. The secret weapon is a double hit of dill — finely chopped pickles folded right into the pasta plus fresh dill stirred through the whole salad — so every bite punches well above its weight. Vegan mayonnaise stands in seamlessly for the traditional egg-based kind, giving you that same rich, coating creaminess without any eggs in sight, which makes this a genuinely safe option for anyone avoiding them. A splash of pickle brine and a touch of apple cider vinegar keep the dressing bright and sharp rather than heavy, while yellow mustard, garlic powder, and onion powder round everything out with a classic diner-style depth. Crisp celery and red onion add just enough crunch to keep the texture interesting against the tender elbow macaroni. The salad gets even better after an hour in the fridge, as the dressing thickens and soaks into the pasta — so it's a perfect make-ahead dish for feeding a group of six. Stir it, garnish with a little extra fresh dill, and watch it vanish.
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Learn more →Ingredients
6 servings
- 12 oz elbow macaroni
- 1 tbsp salt, for pasta water
For the dressing
- ¾ cup vegan mayonnaise
- 3 tbsp dill pickle brine
- 1 tbsp yellow mustard
- 1 tsp apple cider vinegar
- 1 tsp granulated sugar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the salad
- 1 cup dill pickles, finely chopped
- 3 stalks celery, finely diced
- ¼ cup red onion, finely diced
- 2 tbsp fresh dill, chopped
- salt and pepper, to taste
For serving
- extra fresh dill, for garnish (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the elbow macaroni according to package directions until tender with no resistance at the center, about 8–9 minutes. Drain through a colander and rinse under cold running water until the pasta is completely cool to the touch.
- 2
In a small mixing bowl, whisk together the vegan mayonnaise, dill pickle brine, yellow mustard, apple cider vinegar, granulated sugar, garlic powder, onion powder, 1/2 tsp salt, and black pepper until smooth and uniform.
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