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Dill Pickle Pasta Salad Recipe

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This Dill Pickle Pasta Salad is a tangy, creamy, and crunchy summer salad featuring short-cut pasta, chickpeas, fresh vegetables, and plenty of dill pickles. A zesty dressing made from Greek yogurt, mayonnaise, pickle juice, and fresh herbs brings all the flavors together, perfect for potlucks, picnics, or a quick refreshing meal.

Ingredients

Pasta and Vegetables

  • 12 ounces short-cut pasta (fusilli, farfalle, cavatappi)
  • 15 oz 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

  • 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 and rinse under cold water to cool completely.
  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.
  3. Assemble the Salad: Add the cooled pasta, chickpeas, cucumbers, dill pickles, celery, red onion, fresh dill, parsley, and shredded cheddar cheese to the bowl with the dressing. Stir until everything is well coated. Taste and season with additional salt and pepper if needed.
  4. Serve: Garnish with extra fresh dill. For an added crunch, top the salad with crushed plain kettle chips right before serving. Enjoy this tangy, creamy pasta salad chilled.

Notes

  • Use any short-cut pasta like fusilli, farfalle, or cavatappi for best texture.
  • Rinsing the pasta under cold water stops the cooking process and cools it for the salad.
  • Pickle juice in the dressing adds a bright tang and helps tie all flavors together.
  • Adding crushed kettle chips on top gives a delightful crunch contrast—optional but highly recommended.
  • This salad is best served chilled and can be stored in the refrigerator for up to 3 days.

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