Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch of pickles with creamy dressing and fresh herbs for a potluck-perfect side dish. Ideal for pickle lovers!
You may not know this, but Alex and I are obsessed with pickles. Something about that briny, salty sweet crunch just has our hearts. So this dill pickle pasta salad has our names written all over it!
Why we love this recipe: This is the perfect summer salad, with a tinge of retro nostalgia but done up with fresh herbs and crunchy cucumbers. The creamy dressing has a hint of pickle juice for briny pop, and the Mediterranean combination of feta cheese and fresh dill to bring a sophistication to this down-home dish. It’s a total crowd pleaser!
“The dill pickle salad was so good. I think the dressing would make a good dip or burger sauce too! Bottom line…excellent! 5 stars.” -Jennifer
“It was a perfect and tastier alternative to potato salad. Using pasta creates a more interesting texture and makes it even better!” -Cheryl
“I appreciate how easy it was to put together. It’s sooo good! My 7-year old daughter had two giant servings and said it’s her favorite pasta ever. I’d call that a win!” -Tanvee
Ingredients in dill pickle pasta salad
Pickles can be a polarizing food, and from all my raving, you might be surprised that I was actually not a pickle fan until I hit adulthood. If you’re a fellow pickle afficionado, you’ll love this fun way to incorporate them into a side dish. Here are the ingredients you’ll need:
- Pasta: You can use short pasta of any kind. We like spirals for the way they absorb a creamy dressing. Bow ties or penne also work well.
- Dill pickles, plus pickle juice: Dill pickles are the star! Use any classic dill pickle of your choosing or homemade dill pickles. A hint of pickle juice flavors the dressing.
- English cucumber: We like using English cucumber because you don’t have to peel or seed it. It tastes sweeter than a standard cucumber (which you can substitute, but peel it first).
- Fresh dill: This fresh herb adds herbaceous notes to the flavor; it’s worth seeking here!
- Mayonnaise and Greek yogurt (or sour cream): This combination makes a creamy dressing that doesn’t feel too heavy.
- Feta cheese: A classic dill pickle pasta salad often has cheddar cheese, but we like how feta brings a sophisticated savory pop.
- Red onion, garlic powder, dried dill, salt and pepper: These seasonings round out the ingredients.
How to make dill pickle pasta salad (step by step)
This dill pickle pasta salad comes together like any good pasta salad recipe: make the pasta, prep the veggies, and make the dressing. Here is a basic outline of the steps (or jump to the full recipe):
Step 1: Boil the pasta in salted water until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes.
Step 2: In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, garlic powder, dried dill, and kosher salt.
Step 3: Add the drained pasta, chopped vegetables and dill, and feta cheese. Season with black pepper if desired.
Storing leftovers and make ahead info
This dill pickle pasta salad lasts for up to 1 week refrigerated. The flavor can become less potent over time. When serving, you can add a bit more salt the next day, or another swirl of sour cream or mayonnaise.
Make sure the salad comes to room temperature before serving, since that affects flavor and texture). You can add a bit more fresh dill or dried dill into leftovers too, or even a little more pickle juice to make the flavors pop.
Try these dill pickle recipes
Love dill pickles? Then you’ll absolutely love our fan favorite pickle pizza, or this creamy dill pickle dip for dipping potato chips. Or, this cucumber salad with vinegar tastes just like dill pickles.
A few more pasta salad recipes
We love a good pasta salad around here! There are so many spins on this classic American side dish tradition, and they’re perfect as a summer side dish for a cookout or barbecue. Here are a few of our favorite cold pasta salad recipes:
Dietary notes
This dill pickle pasta salad recipe is vegetarian. For gluten-free, use gluten-free or legume pasta.
Frequently asked questions
Short, sturdy pasta shapes like rotini, penne, or cavatappi hold the dressing well and provide a good texture contrast to the crunchy pickles.
Absolutely! Homemade pickles can add an extra layer of flavor. If using homemade, adjust the amount of pickle brine you add to the dressing to taste.
Dill pickle pasta salad can be stored in an airtight container in the refrigerator for 3 to 4 days. However, it’s best enjoyed within the first two days when the pasta is still firm and the flavors are freshest.
Yes, you can customize your pasta salad with other vegetables like chopped celery, red onion, bell peppers, or shredded carrots. Just be mindful of the overall balance of flavors and textures.
Definitely! You can make the dressing and chop the ingredients a day ahead. Toss everything together just before serving to keep the pasta from getting soggy.
Description
Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch of pickles with creamy dressing and fresh herbs for a potluck-perfect side dish. Ideal for pickle lovers!
- 8 ounces pasta, spirals or bow ties
- 1 cup chopped dill pickles
- 1 cup chopped English cucumber
- ¼ cup minced red onion
- ¼ cup chopped fresh dill, plus more to garnish if desired
- ½ cup mayonnaise
- ¼ cup Greek yogurt or sour cream*
- 1 tablespoon pickle juice (from the jar)
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- ½ teaspoon kosher salt, plus more to taste
- ½ cup crumbled feta cheese
- Black pepper, if desired (optional)
- Start a pot of salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes.
- Chop the vegetables and dill as noted above.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, garlic powder, dried dill, and kosher salt. Add the drained pasta, chopped vegetables and dill, and feta cheese. Season with black pepper if desired.
- If time, chill for at least 1 hour, but you can also serve immediately. Store leftovers refrigerated for 3 to 4 days: before eating, allow to come to room temperature. You may want to add a swirl of mayo or sour cream and a pinch of salt to refresh the texture and flavor.
Notes
*For a creamier variation, use up to ½ cup sour cream.
- Category: Side dish
- Method: Stovetop
- Cuisine: Pasta salad
- Diet: Vegetarian
