Creamy Dill Pickle Pasta Salad

Pasta salad in a bowl topped with fresh dill.

5 from 1 vote

Creamy Dill Pickle Pasta Salad

This creamy dill pickle salad with pasta is tangy and delicious. I can’t dish it out quick enough, it’s a definite crowd-pleaser! Perfect for BBQ season.

Prep Time10

Cook Time10

Total Time20

Course: Salad, Side Dish

Cuisine: Canadian, Italian Inspired

Servings:

Calories: 335kcal

Author: Jacqueline Piper

Ingredients

For the salad

8 oz pasta cooked, I used Mafalda Corta
2 cups chopped dill pickles about 8 large pickles
¼ cup sliced red onion
½ cup chopped fresh dill
¼ chopped chives

For the dressing

⅔ cup mayonnaise
⅓ plain Greek yogurt
⅓ cup pickle juice from the pickle jar
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Start by cooking the pasta to al dente.
Once the pasta is cooked drain it and rinse it with cold water to stop the cooking process and cool it quickly.
While the pasta is cooking, chop the pickles, onion, and herbs.

For the dressing

Whisk everything together until smooth.
Add the cooled pasta, pickles, onion, and herbs to a large bowl. Add half of the dressing and stir to combine. Add more dressing as needed.
Serve immediately or refrigerate until needed.

Video

Notes

Make sure not to overcook the pasta to ensure it isn’t soggy.

You may not need all of the sauce. Save it for adding to the refrigerated pasta.

This stores nicely in the fridge and is still saucy a few days later. I like to keep the extra sauce and add it for people who want more dressing.

Nutrition