What kind of pasta is best for dill pickle pasta salad?

Short, sturdy pasta shapes like rotini, penne, or cavatappi hold the dressing well and provide a good texture contrast to the crunchy pickles.

Can I use homemade pickles?

Absolutely! Homemade pickles can add an extra layer of flavor. If using homemade, adjust the amount of pickle brine you add to the dressing to taste.

How long will this pasta salad last in the refrigerator?

Dill pickle pasta salad can be stored in an airtight container in the refrigerator for 3 to 4 days. However, it's best enjoyed within the first two days when the pasta is still firm and the flavors are freshest.

Can I add other vegetables to the salad?

Yes, you can customize your pasta salad with other vegetables like chopped celery, red onion, bell peppers, or shredded carrots. Just be mindful of the overall balance of flavors and textures.

Can I make this pasta salad ahead of time?

Definitely! You can make the dressing and chop the ingredients a day ahead. Toss everything together just before serving to keep the pasta from getting soggy.

Dill Pickle Pasta Salad

Name: Dill Pickle Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Pasta salad
Ingredients: 8 ounces pasta, spirals or bow ties; 1 cup chopped dill pickles; 1 cup chopped English cucumber; 1/4 cup minced red onion; 1/4 cup chopped fresh dill, plus more to garnish if desired; 1/2 cup mayonnaise; 1/4 cup Greek yogurt or sour cream*; 1 tablespoon pickle juice (from the jar); 1/2 teaspoon garlic powder; 1/2 teaspoon dried dill; 1/2 teaspoon kosher salt, plus more to taste; 1/2 cup crumbled feta cheese; Black pepper, if desired (optional)

Dill Pickle Pasta Salad

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5 from 5 reviews

Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch of pickles with creamy dressing and fresh herbs for a potluck-perfect side dish. Ideal for pickle lovers!

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 to 6 1x
Category: Side dish
Method: Stovetop
Cuisine: Pasta salad
Diet: Vegetarian

Ingredients

Scale

8 ounces pasta, spirals or bow ties
1 cup chopped dill pickles
1 cup chopped English cucumber
1/4 cup minced red onion
1/4 cup chopped fresh dill, plus more to garnish if desired
1/2 cup mayonnaise
1/4 cup Greek yogurt or sour cream*
1 tablespoon pickle juice (from the jar)
1/2 teaspoon garlic powder
1/2 teaspoon dried dill
1/2 teaspoon kosher salt, plus more to taste
1/2 cup crumbled feta cheese
Black pepper, if desired (optional)

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Instructions

Start a pot of salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes.
Chop the vegetables and dill as noted above.
In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, garlic powder, dried dill, and kosher salt. Add the drained pasta, chopped vegetables and dill, and feta cheese. Season with black pepper if desired.
If time, chill for at least 1 hour, but you can also serve immediately. Store leftovers refrigerated for 3 to 4 days: before eating, allow to come to room temperature. You may want to add a swirl of mayo or sour cream and a pinch of salt to refresh the texture and flavor.

Notes

*For a creamier variation, use up to 1/2 cup sour cream.

Find it online: https://www.acouplecooks.com/dill-pickle-pasta-salad/