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Wooden spoon stirring a large white bowl of dill pickle pasta salad, showing a well-mixed creamy texture.
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5 from 1 vote

Dill Pickle Pasta Salad

Cool, creamy, and bursting with dill pickle flavor, this pasta salad is easy to make and the perfect side dish or light lunch. Comes together fast with simple ingredients and can be made ahead of time!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 8 Servings
Author: Rena Awada

Ingredients

  • 12 ounces protein pasta I use Barilla Gluten Free Red Lentil Rotini
  • 1 cup frozen garden peas
  • 1 cup dill pickles diced
  • 1 small red onion finely diced
  • ½ cup red cheddar cheese shredded

Dressing:

  • ½ cup mayonnaise
  • ½ cup plain Greek yogurt
  • 3 tablespoons finely chopped fresh dill or more
  • ¼ cup dill pickle juice
  • Kosher salt and black pepper to taste

Instructions

  • Boil the 12 ounces protein pasta in salted water until al dente, following the package directions. Add the 1 cup frozen garden peas during the last minute of cooking.
    Cooked lentil rotini pasta in a colander, drained and sprinkled with fresh chopped dill.
  • Drain and rinse under cold water to stop the cooking process, then transfer to a large mixing bowl. Add the diced 1 cup dill pickles, 1 small red onion (diced), and ½ cup red cheddar cheese.
    Pasta salad base in a white bowl topped with shredded cheddar, chopped red onion, and diced dill pickles before mixing.
  • In a separate bowl, whisk together the ½ cup mayonnaise, ½ cup plain Greek yogurt, 3 tablespoons finely chopped fresh dill, ¼ cup dill pickle juice, and Kosher salt and black pepper.
    Hand stirring in creamy dressing to the pasta salad mixture in a large white bowl on a wooden board.
  • Pour the dressing over the pasta mixture and toss until everything is well coated. Serve immediately or chill until ready to eat.
    Wooden spoon stirring a large white bowl of dill pickle pasta salad, showing a well-mixed creamy texture.

Notes

  • Use crunchy dill pickles from the cold section for the best flavor and texture.
  • Add the peas during the last minute of boiling the pasta so they don’t overcook.
  • Rinse the pasta and peas with cold water to stop the cooking and cool them down quickly.
  • Taste before adding salt - the cheese and pickles may add enough on their own.
  • Let it chill before serving for even better flavor.

Storage

  • Fridge: Store in an airtight container for up to 4 days.
  • To Serve: Enjoy cold or bring to room temp. You can also reheat if you like it warm.

Nutrition

Calories: 284kcal | Carbohydrates: 29g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 445mg | Potassium: 95mg | Fiber: 7g | Sugar: 6g | Vitamin A: 232IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 4mg