DILL PICKLE PASTA SALAD

If you love pickles, this Dill Pickle Pasta Salad is about to be your new favourite side dish! It’s creamy, tangy, and packed with crunchy pickles and fresh dill in every bite.

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings Servings

Ingredients

8 oz. (about 2 cups) Elbow Macaroni or Rotini Pasta (use whole wheat or chickpea pasta for a healthier twist)
1 cup Dill Pickles chopped
½ cup Red Onion diced
½ cup Carrots shredded, optional, for added crunch and colour
⅓ cup Pickle Juice (from the jar)
¼ cup Fresh Dill chopped
½ cup Plain Greek Yogurt (or sour cream for extra creaminess)
¼ cup Mayonnaise
1 tbsp Dijon Mustard
½ tsp Garlic Powder
½ tsp Onion Powder
Salt and Pepper to taste

OPTIONAL ADD-INS

Cubed Cheddar Cheese
Cooked Crumbled Bacon*
Sliced Green Onions

Instructions

Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain, rinse under cold water, and let cool completely.
Transfer the cooled pasta to a large mixing bowl. Pour the pickle juice over the pasta, toss to coat, and let it sit for 10–15 minutes to absorb that pickle-y goodness. Optional: drain any excess juice afterward.
In a medium bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, garlic powder, onion powder, fresh dill, salt, and pepper. Taste and adjust seasoning as needed.
Add the chopped dill pickles, red onion, shredded carrots (if using), and any optional add-ins to the pasta.
Pour the dressing over the top and gently toss to combine until everything is well-coated. Cover and refrigerate for at least 1 hour to allow the flavours to meld. Serve chilled, and garnish with a sprinkle of fresh dill if desired.

Notes

For an easy way to get crumbled bacon to use in this recipe, follow my guide for how to make bacon in the oven.

For an extra tangy kick, add a splash of pickle juice to the dressing.

This salad can be made up to a day in advance, making it a great meal prep option.

Nutrition