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Dill Pickle Pasta Salad

Dill Pickle Pasta Salad

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5 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6 1x


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!


  • 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)


  1. 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.
  2. Chop the vegetables and dill as noted above. 
  3. 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. 
  4. 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. 


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

  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Pasta salad
  • Diet: Vegetarian