Toss this Creamy Dill Pickle Pasta Salad together in less than 30 minutes for a simple side dish or easy on-the-go lunch to enjoy all week. It’s loaded with fresh dill, chopped pickles, and coated in a Greek yogurt dressing you’ll love!
What are the ingredients in this Creamy Dill Pickle Pasta Salad?
You’ll find this pasta salad is full of just a few simple ingredients, all of which you should be able to find at your local grocery store and in your pantry. Here are the details:
- pasta – I tested this with both bowtie pasta and rotini, both worked well! You can also use another kind you already have on hand, too.
- pickle juice & dill pickles – Lately I’ve been loving Claussen brand pickles. These are usually in the refrigerated section near sour cream etc., NOT the condiment aisle.
- red onion – Even if you’re not a huge red onion fan, I do think it’s necessary to give just a little bite to the final salad. This is the perfect amount so the onion is just barely noticeable but not overpowering.
- fresh dill – This is what makes this pasta salad incredible, in my opinion. Maybe it’s because I’m a big dill fan, or maybe it’s because it makes the pickles come alive!! This salad alone is reason enough to grow dill at home!
- Greek yogurt – Mixing Greek yogurt and mayo together (along with some oil and spices) makes the best creamy dressing for this pasta salad. The tartness of the GY goes surprisingly well with the pickles. Also provides a nice bit of protein!
- mayonnaise – My preference for mayo is Chosen Foods Avocado Oil, but any kind you already have on hand will work here.
- extra virgin olive oil – I like to mix a small amount of EVOO to the dressing to help smooth it out and keep the pasta salad from drying out.
- dijon mustard – The tiniest hint of mustard (you can’t even taste it really) brings a nice background savory acidic component.
- garlic powder & cayenne pepper – A little of both of these seasonings gets mixed into the dressing for flavor!
- fresh ground black pepper & kosher salt – For best flavor, I always use fresh ground black pepper. Don’t forget to salt your pasta water heavily!
- feta cheese – While this pasta salad could be enjoyed without the feta, I think it’s highly required. It adds both saltiness and a creamy texture you don’t get from the other ingredients.
To make this recipe, you’ll need a large stockpot pot for boiling the pasta (any kind of pot will do) and a larger bowl for serving and storing. I use bowls from this 8-Piece Pyrex Sculptured Mixing Bowl Set (affiliate link!) nearly everyday. They come with lids, too!
How to make Creamy Dill Pickle Pasta Salad:
This is a quick pasta salad to put together in about 30 minutes. Here are the instructions – long version, like I’d chat with you about it in the kitchen!
Start by cooking the pasta – rotini or bowtie or any similar sized shapes will work. Heat about 4 quarts of water in a large stockpot over high heat. Once boiling, add at least 1 tablespoon salt to season the water. You should be able to *taste* the salt in the water! Don’t worry, you aren’t eating all that salt. You just need salty water to season the pasta as it cooks.
Add the pasta and cook it to al dente, or the minimum time on the package directions. This was 7 minutes for my Barilla rotini pasta. Test one piece of pasta quickly, and if it’s done, remove the pot from the heat. If it’s not done, let it boil for about 45 more seconds. Drain well and rinse pasta with cold water to stop the cooking and bring it to room temperature.
Next, transfer the pasta to a large, non-reactive bowl and stir in 4 tablespoons of the pickle juice. Soaking the pasta in pickle juice by itself first, helps infuse more pickle flavor. Set it aside to soak while you prepare the remaining ingredients.
If not already done, chop the kosher pickles, mince the red onion, and finely chop the dill, adding them to the pasta bowl as you go. Then make the dressing: combine the Greek yogurt, mayonnaise, olive oil, the remaining 2 tablespoons of pickle juice, Dijon mustard, garlic powder, cayenne pepper and a good few grinds of black pepper.
Don’t add any salt at this stage, as the kosher pickles, the cooked pasta and the feta you’re about to add are all pretty salty. Whisk or stir the dressing together, or you could also shake it together in a jar. Once it’s smooth, pour it over the whole bowl and fold the dressing into the pasta until everything is well coated.
Finally, fold in the crumbled feta, and then taste to see if it needs any salt or more pepper. Serve with additional fresh chopped dill and feta crumbles on top if you’d like (more fresh herbs is always better in my opinion).
Best tips for making this pasta salad:
Here are my best tips for making this recipe successfully in your own kitchen:
- Watch your pasta carefully and cook only to al dente or the minimum cook time on the box. The pasta will soak up the dill pickle juice as it sits, and if it is overcooked, it will become slightly mushy.
- Add some oil and lemon juice to leftovers. If your pasta has chilled and the dressing has thickened onto the pasta, it may start to seem dry. Adding another drizzle of oil is the key! A nice spritz of lemon helps brighten it up as well.
- Don’t add salt to the dressing. Many of the components of this pasta salad involve salt, including the pickles and pickle juice, feta cheese, and the pasta if you salted the water well. This means you may not need any additional salt. Taste and see!
What to serve with this Creamy Dill Pickle Pasta Salad:
Enjoy this pasta salad as a snack, side dish to dinner, or with a side protein for lunch. Here are some ideas:
- Add sliced grilled chicken to make a dill pickle chicken pasta salad.
- Add a can of tuna for a tuna dill pasta salad (similar to my tuna vinaigrette pasta salad).
- Add some garlic roasted chickpeas for a crunchy vegetarian option.
- Serve as a side with wings, steak, burgers, or other Summertime dinner.
Ways to meal prep this recipe:
This recipe works well as a make-ahead dinner side dish, or a simple on-the-go lunch with a protein on the side. There are a couple ways to save time by preparing all or part of this recipe ahead of time. Here are some options:
- Complete prep: Make the recipe as written and store leftovers for additions to meals later in the week. You could also add some chopped grilled chicken for a full lunch! Portion into separate containers if you’d like.
- Enjoy now & later: Prepare all the ingredients and make the recipe as written. Enjoy some now, then store leftovers in meal prep containers with lids and use up within 5 days.
Store leftover pasta salad in an airtight container in the fridge for up to 5 days. The dressing will thicken as it chills. To freshen up leftovers before serving again, add a spritz of lemon juice and a drizzle of EVOO.
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Creamy Dill Pickle Pasta Salad
Toss this Creamy Dill Pickle Pasta Salad together in less than 30 minutes for a simple side dish or easy on-the-go lunch to enjoy all week. It’s loaded with fresh dill & chopped pickles, coated in a Greek yogurt dressing you’ll love!
- Total Time30 minutes
- Yield6 servings 1x
Ingredients
- 16 ounces short dry pasta shapes (such as bowtie or rotini)
- kosher salt, to taste
- 6 tablespoons pickle juice, divided
- 1 1/2 cups roughly chopped kosher dill pickles (I like Claussen)
- 1/4 small red onion
- 1 (0.5-ounce) container fresh dill (about 3 tablespoons chopped)
- 2/3 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dijon mustard
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- fresh ground black pepper, to taste
- 1/2 cup crumbled feta cheese
Instructions
- Cook the pasta: Heat about 4 quarts of water in a large stockpot over high heat. Once boiling, add at least 1 tablespoon salt to season the water. Cook pasta (16 ounces) to al dente, or the minimum time on the package directions (7 minutes for my pasta). Drain well and rinse pasta with cold water to stop the cooking and bring to room temperature.
- Soak the pasta: Transfer the pasta to a large, non-reactive bowl and stir in 4 tablespoons of the pickle juice. Soaking the pasta in pickle juice directly helps infuse more pickle flavor. Set aside while you prepare the remaining ingredients.
- Prepare the add-ins: Chop the kosher pickles (1 1/2 cups), mince the red onion (1/4 small), and finely chop the dill (0.5-ounce container), adding them to the pasta bowl as you go.
- Make the dressing: Whisk together the Greek yogurt (2/3 cup), mayonnaise (2 tablespoons), olive oil (2 tablespoons), the remaining 2 tablespoons of pickle juice, Dijon mustard (1 teaspoon), garlic powder (1/4 teaspoon), cayenne pepper (1/8 teaspoon) and a good few grinds of black pepper until smooth. Don’t add any salt here, as the kosher pickles, the cooked pasta and the feta you’re about to add are all salty.
- Mix the salad: Fold the dressing into the pasta until it is well coated. Then fold in the crumbled feta (1/2 cup), and taste to see if it needs any salt or more pepper.
- Serve and store: Serve with additional fresh chopped dill and feta crumbles on top if desired. Store leftovers in an airtight container in the fridge for up to 5 days. The dressing will thicken as it chills. To freshen up leftovers before serving again, add a spritz of lemon juice and a drizzle of EVOO.
Notes
Nutrition information estimated with My Fitness Pal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ~1.5 cups
- Calories: 380
- Fat: 10g
- Carbohydrates: 60g
- Protein: 14g
Did You Make This?
I love seeing what you made! Leave a review below, and be sure to tag me at @ProjectMealPlan when you share a photo!
Recipe developed by Rachel Phipps.
I made this for dinner tonight! It is soooo good. I would imagine that it will taste even better tomorrow at lunchtime, when the flavors have had some extra time to muddle.
Hi Rosey! I am so thrilled you love this one! It’s definitely a keeper here too. Something about that Greek yogurt dressing just works!! Thank you so very much for leaving a review and rating, it means the world to me 🙂 -Danielle