Dill Pickle Pasta Salad
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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.
Why you’ll love this recipe
- 10 grams of protein per serving.
- Gluten-free.
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.
Variations and Substitutions
- Use any type of pasta. Note, this recipe is high protein is due to the chickpea pasta.
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
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!
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.
Me wondering when the reviews will get old because this is probably the 20th thing I’ve made from oh snap macros. I didn’t change a thing per usual and it was a hit!! Even my picky 6 year old ate it without fuss! So so tasty
Oh my this was so good!! It will definitely be on our dinner rotation!
So good! Meal prepped this and brought it camping. A super easy snack.
Umm delicious! This was a hit with kids and adults!
Can’t beat the flavor with that dill pickle kick! Great mix of textures with the soft pasta and crunchy veggies. Perfect summer side dish!
I have made this a few times this summer already, it’s so good and so simple. It’s definitely and hit at parties!
So great to hear it’s a hit at parties!! Thank you!
Very good! Will make again.
Love this flavour combo!!
Me too!!
Sooo easy and yummy. We threw in a can of tuna!
great idea!
My whole family enjoyed this! It was like a macaroni salad but better! It was creamy and I enjoyed the veggies 🥗
So happy to hear that!
So delicious! It has the same comfort feeling and similar taste as a classic macaroni salad but with a dill pickle kick. I am in love and it will be my new go to for potlucks. It has held up great for meal prepping as well!
This was super easy to make, and DELICIOUS! Made the blackened air fryer chicken per the suggestion in the recipe to go with this and it paired together so well with the pasta salad! Yum, yum, and yum!
Love the combo!