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Dill Pickle Pasta Salad Recipe

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4.1 from 9 reviews

Dill Pickle Pasta Salad is a tangy, creamy, and refreshing cold pasta dish featuring radiatori pasta tossed with chopped dill pickles, red onion, cheddar cheese, and a zesty dressing made from Greek yogurt, mayonnaise, and pickle juice. Perfect for picnics, potlucks, or a light lunch, this salad combines bright dill flavors with a hint of mustard and spices for a unique twist on a classic pasta salad.

Ingredients

Pasta Salad

  • 10 ounces radiatori pasta (or fusilli, shells, cavatappi)
  • 1/4 cup diced red onion
  • 1 cup chopped dill pickles (Grillo's is best)
  • 1/2 cup cubed or shredded cheddar cheese

Dressing

  • 5 ounces plain Greek yogurt (Fage low fat Greek yogurt recommended)
  • 3 tablespoons mayonnaise
  • 3 tablespoons pickle juice (from the jar/container)
  • 1 tablespoon Dijon mustard
  • 3 tablespoons chopped fresh dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt (or to taste)
  • Freshly ground black pepper to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the radiatori pasta until al dente, according to package instructions, typically about 9-11 minutes. Drain the pasta and immediately rinse it under cold water to stop the cooking process and cool it down for the salad. Set aside.
  2. Prepare the Salad Ingredients: Meanwhile, chop the dill pickles, dice the red onion, and cube or shred the cheddar cheese. Combine these ingredients with the cooled pasta in a large mixing bowl and gently toss them together to distribute evenly.
  3. Make the Dressing: In a glass measuring cup or small bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, Dijon mustard, chopped fresh dill, garlic powder, onion powder, kosher salt, and freshly ground black pepper until the dressing is smooth and well combined.
  4. Toss the Salad with Dressing: Pour the prepared dressing over the pasta mixture. Using a rubber spatula, gently fold the dressing into the salad until all ingredients are evenly coated. Taste and adjust the seasoning, adding more salt or pepper if needed.
  5. Chill and Serve: Cover the pasta salad with plastic wrap or transfer to an airtight container. Refrigerate for at least one hour to meld the flavors and chill the salad. Before serving, optionally garnish with extra chopped dill pickles and fresh dill for added flavor and presentation.

Notes

  • You can substitute radiatori pasta with fusilli, shells, or cavatappi if preferred.
  • Use low-fat Greek yogurt to keep the salad creamy with less fat.
  • Adjust the amount of pickle juice and fresh dill to suit your preferred tanginess and herb flavor.
  • This salad can be made a day ahead and stored covered in the refrigerator to enhance flavor.
  • For a keto or low-carb option, use a low-carb pasta alternative or spiralized vegetables.

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