I’m not a huge fan of pasta salads, except for macaroni salad with pickles. I don’t like overly creamy foods, but the pickles make it tangy and delicious. Salads are my favorite food, and this one is among them!
Ingredients You’ll Need:
To make the best dill pickle pasta salad you will need the following ingredients:
- Pasta shells
- Dill pickles
- Cheddar cheese cubes
- Sweet onion
- Fresh dill
- Pickle juice
- Mayonnaise
- Greek yogurt
- Hot sauce
You can use any short pasta you have on hand, and if you don’t like Greek yogurt, replace it with sour cream. The hot sauce is optional!
How To Make Dill Pickle Pasta Salad?
It is super easy and quick to make by following these simple steps:
- Cook the pasta until al dente according to package directions. Drain and add 1 cup of pickle juice to keep it from sticking together and for flavor. Let it rest for 5 minutes and drain.
- Whisk together the mayo, Greek yogurt, hot sauce, pickle juice, salt, and pepper until smooth.
- Place the pasta, sliced pickles, diced cheddar, chopped onion, and fresh dill in a bowl. Drizzle the dressing on top and toss. Refrigerate for at least 30 mins before serving.
What To Serve With Dill Pickle Salad?
This is the perfect summer salad, and great for barbecues, so I love to serve with Cajun Butter Steak or any grilled entre such as Honey Garlic Chicken Skewers or Hawaiian Chicken Kabobs. For dessert, Creamy Lemon Squares or freshly baked Peach Cobbler!
Can I make Dill Pickle Pasta Salad Ahead of Time?
You certainly can! This salad is delicious when cold, so you can make it a day ahead, store it in an airtight container, and keep it in the fridge until ready to serve.
Dill Pickle Pasta Salad
Equipment
- Knife and cutting board
- Whisk
- Small and large bowls
Ingredients
- 8 oz dry pasta shells
- 1 cup dill pickles, sliced
- 1 cup cheddar cheese, diced
- 3 tbsp sweet onion, finely chopped
- 2 ½ tbsp fresh dill
- 1 ¼ cup pickle juice, divided
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 1 teaspoon hot sauce (optional)
- Salt and pepper to taste
Instructions
- Cook the pasta until al dente according to package directions. Drain and add 1 cup of pickle juice to keep it from sticking together and for flavor. Let it rest for 5 minutes and drain.
- Whisk together the mayo, Greek yogurt, hot sauce, pickle juice, salt, and pepper until smooth.
- Place the pasta, sliced pickles, diced cheddar, chopped onion, and fresh dill in a bowl. Drizzle the dressing on top and toss. Refrigerate for at least 30 mins before serving.
Nutrition
