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Dill Pickle Pasta Salad Recipe

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4.1 from 64 reviews

This Dill Pickle Pasta Salad is a tangy, creamy, and crunchy twist on traditional pasta salads. Featuring a zesty pickle-infused dressing, tender pasta, chickpeas, and fresh vegetables, it’s a refreshing and satisfying dish perfect for summer potlucks, picnics, or casual lunches. The addition of shredded cheddar cheese and fresh herbs rounds out the flavors beautifully, while optional crushed kettle chips provide a delightful crunch.

Ingredients

Pasta and Vegetables

  • 12 ounces short-cut pasta (fusilli, farfalle, cavatappi)
  • 15 ounces chickpeas, rinsed and drained
  • 1 1/2 cups diced dill pickles
  • 1 cup diced cucumbers
  • 1/2 cup diced celery
  • 1/2 cup diced red onion
  • 1/3 cup chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 2/3 cup shredded cheddar cheese

Dressing

  • 3/4 cup plain Greek yogurt
  • 3 tablespoons mayonnaise
  • 1/4 cup pickle juice
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Garnish (Optional)

  • Chopped fresh dill
  • Crushed plain kettle chips (optional but recommended)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta and rinse under cold water to cool completely, which stops the cooking process and helps keep the pasta firm for the salad.
  2. Make the Dressing: In a large bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, lemon juice, dried dill, garlic powder, onion powder, kosher salt, and black pepper until smooth and creamy, creating a tangy and flavorful dressing base for the salad.
  3. Assemble the Salad: Add the cooled pasta, chickpeas, diced cucumbers, dill pickles, celery, red onion, fresh dill, parsley, and shredded cheddar cheese to the bowl with the dressing. Stir until everything is evenly coated and well combined. Taste and adjust the seasoning with salt and pepper if needed.
  4. Serve: Garnish the pasta salad with extra chopped fresh dill for a burst of color and flavor. For an added crunchy texture, sprinkle crushed plain kettle chips on top just before serving. Enjoy your refreshing dill pickle pasta salad chilled or at room temperature.

Notes

  • Make sure to rinse the cooked pasta under cold water to stop the cooking and prevent it from sticking.
  • The pickle juice in the dressing adds a unique tanginess—adjust to taste if you prefer a milder flavor.
  • Chickpeas add protein and a hearty texture, making this salad more filling.
  • Shredded cheddar cheese balances the acidity of the pickles and dressing.
  • For best flavor, refrigerate the pasta salad for at least 30 minutes before serving.
  • Crushed kettle chips add a delightful crunch but can be omitted to keep it lighter.
  • This salad is best served chilled and consumed within 2 days for optimal freshness.

Find it online: https://justsosavory.com/dill-pickle-pasta-salad-recipe/