Dill Pickle Pasta Salad Recipe
This Dill Pickle Pasta Salad Recipe is a creamy, tangy, and refreshing pasta salad made with dill pickles, fresh herbs, and a flavourful pickle-juice dressing—perfect for summer gatherings, BBQs, and quick make-ahead meals.
Ingredients
For the Pasta Salad
- 12 oz 340 g short pasta (rotini, fusilli, or shells)
- 1 cup dill pickles finely chopped
- ¾ cup celery finely sliced
- ½ cup red onion finely diced
- ½ cup cucumber diced (optional)
- 2 –3 hard-boiled eggs chopped (optional)
- 2 tbsp fresh dill chopped
- 1 tbsp fresh chives or parsley chopped
For the Dressing
- ½ cup mayonnaise
- ½ cup plain Greek yogurt or sour cream
- 3 –4 tbsp dill pickle juice
- 1 tbsp Dijon mustard
- 1 tsp sugar or honey
- ½ tsp garlic powder
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente according to package instructions.
- Drain the pasta and rinse briefly under cold water to stop cooking. Set aside to cool.
- In a small bowl, whisk together mayonnaise, Greek yogurt, pickle juice, Dijon mustard, sugar, garlic powder, salt, and pepper until smooth.
- In a large mixing bowl, combine cooled pasta, chopped pickles, celery, red onion, cucumber (if using), eggs, dill, and chives.
- Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
- Taste and adjust seasoning with extra pickle juice, salt, or pepper if needed.
- Cover and refrigerate for at least 30 minutes before serving for best flavour.
Notes
- Make Ahead: This pasta salad tastes even better after chilling for a few hours.
- Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
- Variations: Add diced ham or grilled chicken for extra protein
- Make it lighter by using more Greek yogurt and less mayo
- Add a pinch of paprika or chopped jalapenos for a spicy twist
- Texture Tip: If the salad thickens after chilling, stir in a splash of pickle juice or yogurt before serving.