Dill Pickle Pasta Salad with Greek Yogurt
This easy dill pickle pasta salad is the perfect way for dill pickle fans to ring in the summer. Made with crunchy dill pickles, high-protein chickpea pasta and fresh crispy veggies, this simple recipe is a lighter version of a traditional pasta salad.
Classic pasta salad usually has sour cream or 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, high protein pasta salad or hawaiian macaroni salad.
Why you’ll love this recipe
- 10 grams of protein per serving.
- Gluten-free.
- Simple ingredients.
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.
- Chickpea Pasta: Use any type of cooked pasta. Note, this recipe is high protein is due to the chickpea pasta.
- Non-Fat Plain Greek Yogurt: use full-fat if you want a richer dressing.
- Low-Fat Mayonnaise: use regular mayonnaise if you want the dressing a little thicker and richer.
- Pickle Juice: this is what really gives the dill pickle flavor. Use your favorite brand.
- Dill Pickles: you’ll use a hefty splash of pickle juice so use a brand you love the flavor of. I recommend the refrigerated jars over the shelf-stable pickles.
- Red Bell Peppers
- Red Onion
- Celery
Variations
- Add shredded sharp cheddar cheese or pepper jack for some bite.
Dietary Modifications
- This recipe is gluten-free, as is.
- To make dairy-free, substitute the yogurt and mayonnaise for a non-dairy alternative. Note, this will change the flavor of your pasta salad.
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 ingredients
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 & serve
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.
Expert Tip!
Be sure to refrigerate for at least an hour to get the best of the dill pickle flavor.
Recipe FAQs
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!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Dill Pickle Pasta Salad
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Ingredients
- 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
- 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.
