Easy Dill Pickle Pasta Salad Recipe for the Perfect Creamy Side Dish
A cold, creamy pasta salad with dill pickles, fresh dill, and a tangy dressing made with pickle juice. Ideal for potlucks, picnics, or summer meals, this dish marries crisp vegetables and a balanced dressing in a simple, satisfying format.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 6-8 servings 1x
- Category: quick
- Method: Boiling/Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 pound rotini, fusilli, or farfalle pasta
1 tablespoon salt (for boiling water)
3/4 cup mayonnaise
3/4 cup plain Greek yogurt (or sour cream)
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder or 1 small grated garlic clove
3 tablespoons chopped fresh dill
1/4 cup dill pickle juice
1 cup thinly sliced celery
1/4 cup finely diced red onion (optional)
1/2 cup crumbled cheddar cheese (optional)
Instructions
Bring 4 quarts of water to a boil. Add 1 tablespoon salt and 1 pound pasta. Cook until al dente, 1-2 minutes less than package instructions.
In a large bowl, mix mayonnaise, Greek yogurt, Dijon mustard, garlic powder, fresh dill, and pickle juice until smooth.
Add cooked and cooled pasta, celery, red onion (if using), and cheddar cheese (if using) to the dressing. Toss until evenly coated.
Chill for at least 30 minutes before serving.
Notes
Adjust pickle juice to taste for tanginess or thickness.
Add seasonal veggies like cherry tomatoes or corn for variation.
Store in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving (1 cup)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg