Dill Pickle Pasta Salad

This high protein Dill Pickle Pasta Salad is for pickle lovers everywhere. Made with crunchy pickles, crispy fresh veggies, tender pasta and a creamy dressing, this cold salad makes a great side dish for bbq's, parties and meal prep.

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Dill Pickle Pasta Salad

If you’re like me and eat pickles straight from the pickle jar, this one’s for you. I’ve merged my love of pickles and obsession with pasta salad to create a dill pickle pasta salad that is out of this world tasty.

Crunchy dill pickles, chickpea pasta, and crispy veggies are tossed in a creamy dressing to make a high-protein, tangy pasta salad. If you want a more traditional pasta salad with the pickle taste, try my Greek Yogurt Potato Salad.

Classic pasta salad usually has sour cream and heavy mayo as the main ingredient for the dressing. This creamy dill dressing is made with low-fat greek yogurt and low-fat mayo for a lighter version without sacrificing on great flavor.

This salad is the perfect addition to your summer picnic or backyard bbq. Pair it with Grilled Chicken Teriyaki and Farro Summer Salad for a complete meal. 

​For more pasta salads try High Protein Pasta Salad or Hawaiian Macaroni Salad. 

Ingredients and Substitutes:

These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for this dill pickle pasta salad recipe.

Dietary Modifications

How to make this creamy dill pickle pasta salad:

Step 1: cook the pasta

Cook pasta according to the package instructions, until it’s al dente. If using Banza Chickpea pasta, I like to cook about 6-7 minutes so it doesn’t get mushy.

Once cooked, drain the pasta and rinse it under cold water to cool it down quickly and stop the cooking process.

Step 2: prepare the dressing

While your pasta is cooking, prepare the dressing. In a small bowl, combine the Greek yogurt, low-fat mayonnaise, dill pickle juice, dill, salt, and pepper. Stir until well mixed.

Step 3: assemble your salad

In a large mixing bowl, combine the cooled pasta, chopped pickles, red onion, celery, and bell pepper.

Pour the dressing over the pasta and vegetables. Toss until everything is evenly coated in the dressing.

Step 4: refrigerate

Cover the pasta salad and refrigerate for at least 1 hour before serving, to allow the flavors to meld together.

Step 5: serve!

When you’re ready to serve, give the salad a good stir and add additional salt and pepper if needed.

Serving and storing notes!

This pasta salad is the perfect side dish to serve alongside my air fryer blackened chicken, cast iron flank steak or grilled teriyaki chicken. 

Store leftovers in an airtight container in the fridge for up to 3 days. If it feels too dry the next day, add a splash of pickle juice.

Check out some of our other easy summer recipes!

• Acai Protein Bowls
• Black Bean Corn Feta Dip
• High Protein Pasta Salad
• Dill Pickle Dip

Dill Pickle Pasta Salad

Danielle Lima

This high protein Dill Pickle Pasta Salad is for pickle lovers everywhere. Made with crunchy pickles, crispy fresh veggies, tender pasta and a creamy dressing, this cold salad makes a great side dish for bbq's, parties and meal prep.

5 from 12 votes

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Prep Time 10 minutes mins

Cook Time 1 minute min

Rest 3 hours hrs

Course Side Dish

Cuisine American

Servings 6 servings

Calories 199 kcal

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Ingredients

  

1x2x3x

• ▢ 8 oz. chickpea pasta
• ▢ 1/2 cup plain non-fat Greek yogurt 112g
• ▢ 1/2 cup low-fat mayonnaise 112g
• ▢ 1/4 cup pickle juice
• ▢ 1 tsp. dried dill (or 1 Tbsp. fresh dill)
• ▢ salt and black pepper to taste
• ▢ 1 cup dill pickles chopped
• ▢ 1/2 cup red bell peppers chopped
• ▢ 1/2 cup red onion finely chopped
• ▢ 1/4 cup celery finely chopped

Instructions

 

• Cook your pasta according to the package instructions until it’s al dente. If using Banza Chickpea pasta, I like to cook about 6-7 minutes so it doesn’t get mushy.
• Once cooked, drain the pasta and rinse it under cold water to cool it down quickly and stop the cooking process.
• While your pasta is cooking, you can prepare the dressing. In a small bowl, combine the Greek yogurt, low-fat mayonnaise, pickle juice, dill, salt, and pepper. Stir until well mixed.
• In a large bowl, combine the cooled pasta, chopped pickles, red onion, celery, and bell pepper.
• Pour the dressing over the pasta and vegetables. Toss until everything is evenly coated in the dressing.
• Cover the pasta salad and refrigerate for at least 1 hour before serving, to allow the flavors to meld together.
• When you’re ready to serve, give the salad a good stir and add additional salt and pepper if needed.

Notes

All nutritional information is an estimate. 

• This recipe has 6 servings at 170g each.
• Adjust salt and pepper to suit your preferences.
• Use any variety of dill pickle you will eat for other meals/recipes.
• Refrigerate for at least an hour before serving to best develop the flavors.

Nutrition

Serving: 170gCalories: 199kcalCarbohydrates: 29gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 635mgPotassium: 490mgFiber: 4gSugar: 4g

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