This vegan dill pickle pasta salad is packed with the umami flavor of smoky tofu bacon, sweet tomatoes, and a creamy ranch-style dressing. It’s completely plant-based, oil-free, easy to adapt for gluten-free, and perfect for meal prep, picnics, or weeknight dinners.
My famous smoky sheet-pan tofu bacon and a variation of my favorite oil-free cashew ranch dressing bring unique flavors to this yummy pasta salad. It’s got smoky umami flavor, tangy dill pickles, and sweet tomatoes for BIG flavor and satisfaction in every bite. Trust me, this is your new go-to plant-based pasta salad.
Serve this salad winner as a complete meal or with your favorite vegan burger recipes, like meaty tempeh burgers or baked chickpea burgers. It's also great with a big veggie platter and classic oil-free hummus or my newest harissa hummus.
Table of Contents
Why You'll Love This Recipe
- A full meal in one bowl. Protein from tofu bacon, fiber from pasta and veggies, and a creamy dairy-free dressing? Done and done.
- Perfect for picnics and potlucks. Easy to take along and holds up on a buffet table. No mayo means it can sit out for hours.
- Healthy vegan salad recipe with real ingredients, no ultra-processed stuff.
Ingredients and Substitutions
- Tofu bacon. I’m a huge fan of my vegan bacon recipe because it gives the salad smoky, salty flavor and plant-based protein. Shortcut: Use store-bought vegan bacon or crumbled tempeh bacon. Soy-free option: Try crispy baked hemp seed bacon bits.
- Raw cashews. Use raw cashews (the white ones). Substitute: Use sunflower seeds (nut-free), blanched almonds, or even white beans for a lighter texture.
- Fresh herbs. Fresh dill and chives are flavor boosters for the ranch dressing. No fresh herbs? Use 2 tablespoons dried dill and 2 tablespoons dried chives (to start). You can also use ¼ cup finely chopped green onions (white and green parts).
- Pasta. Choose short, pasta shapes that hold dressing well. My favorites for pasta salad are bowties, small shells, macaroni, or fusilli (rotini).
- Cherry tomatoes. Add juiciness and a sweet burst in every bite. Avoid large tomatoes with a lot of seeds and moisture.
- Dill pickles. Chopped dill pickles or pickle spears add crunch and even more pickle flavor. Pickles packed in extra garlic or spices can impact the taste of the salad and dressing. Substitute: Chopped cornichons (gherkins) or capers.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Step-by-Step Instructions
Step 1: Blend tofu with bacon seasonings. Then, spread the mixture on your sheet pan and bake until brown. Carefully cut the bacon into strips and flip them.
Step 2: Bake until crispy brown and firm. Cut into bite-sized pieces for the salad. If there are leftovers – well, you know what to do. 😊
Step 3: Make the dressing by blending soaked raw cashews, pickle juice, vinegar, lemon juice, and plant milk.
Step 4: When it’s smooth and creamy, stir in chopped dill and chives plus black pepper.
Step 5: I like to blend the dressing and cooked pasta so I can easily cover all the nooks and crannies of the pasta with dressing.
Step 6: Stir in the bacon, tomatoes, onions, celery, and chopped pickles.
Pro Tips
- Soak the cashews. I’ve made tons of cashew dressings and vegan sour cream. If you want the creamiest dressing, soak the cashews in hot (boiling) water for at least 15 minutes.
- Dressing too thick or gritty? Add more plant milk, lemon juice, pickle juice, or a few drops of water. Scrape the sides and under the blender’s blade to pick up any loose cashew pieces.
- Don’t overcook the pasta! Rinse with cold water to stop the cooking and avoid clumps. Use the package directions to guide your pasta-cooking time, but sampling as it cooks is always the best way.
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Storage Tip
Store salad in an airtight container for up to 3 days. Cashew-based dressings can thicken after sitting. Spruce it up by mixing in lemon juice or apple cider vinegar.
Frequently Asked Questions
Use dry, not fresh, bite-sized pasta. Short pasta such as macaroni, bowtie, fusilli, farfalle, rotini, and penne. Aim for pasta with shapes that catch the dressing and small salad ingredients.
Swap shaped gluten-free pasta, cooked according to the package directions. For homemade bacon, substitute tamari for soy sauce.
Unfortunately, pasta salad is not freezer-friendly. Once the salad is made, it’s best eaten fresh or after a few days.
More Vegan Pasta Salads
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👩🏻🍳 Recipe
Vegan Dill Pickle Pasta Salad (Oil-Free with Tofu Bacon)
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Ingredients
Tofu Bacon Ingredients (see note 1)
- 10 ounces firm tofu
- ¼ cup soy sauce - use Tamari for gluten-free
- 1 tablespoon maple syrup
- 1 tablespoon liquid smoke
- 2 teaspoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Dressing Ingredients
- 1 cup raw cashews
- ¼ cup dill pickle juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- ¼ cup plant milk
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ cup fresh dill - chopped
- ½ cup fresh chives - chopped
Salad Ingredients
- 3 cups dry pasta - (see note 2)
- 2 cups cherry tomatoes - sliced in half
- 1 small red onion - diced
- 2 stalks celery - diced
- ½ cup dill pickles - chopped
Instructions
- Make the tofu bacon. Press the tofu for 5-10 minutes, then add the tofu block and the rest of the bacon ingredients to a food processor. Blend until smooth.
- Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper and spread the tofu mixture in a thin, even layer (about ¼ inch thick). Bake the tofu for 25-30 minutes until it is firm and brown.
- Cut bacon into strips and finish. Remove the tofu from the oven and use a sharp knife to cut it into strips or bite-sized pieces. Carefully flip each piece and return to the oven. Separate the pieces so the sides will brown, then return the tofu to the oven. Bake an additional 15 minutes until the bacon is crispy.
- Soak the cashews. While the tofu bakes, cover the cashews with boiling water, soak 15 minutes, then drain.
- Blend the dressing. Add soaked cashews, pickle juice, vinegar, lemon juice, plant milk, and garlic powder to a blender. Blend until smooth and creamy. Transfer to a bowl, then stir in dill, chives, and black pepper.
- Cook the pasta. Add the pasta to boiling water and cook until tender, but not mushy (al dente). Rinse under cold water to stop the cooking and keep it from sticking.
- Assemble the salad. In a large bowl, mix the pasta with half the dressing. Add tomatoes, onion, celery, pickles, and tofu bacon. Stir in the rest of the dressing.
Notes
- I made this salad with my favorite sheet-pan tofu bacon. You can use other vegan bacon, including pre-made from the grocery store, tempeh bacon, or hemp seed bacon bits.
- Use dry, not fresh, bite-sized pasta. Short pasta such as macaroni, bowtie, fusilli, farfalle, rotini, and penne.
- This recipe doesn’t specifically call for added salt. The bacon and celery both have a salty flavor. If you want to add salt, do this after mixing and tasting the salad.
- Store leftover salad in an airtight container for 3 days. To serve, add a few drops of lemon juice or apple cider vinegar to spruce it up.
Nutrition
Nutritional information is an estimation only.
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