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Dill Pickle Pasta Salad

Recipe from Two Peas and Their Pod

A creamy, tangy Dill Pickle Pasta Salad made with chickpeas, fresh herbs, cheddar cheese, and a light pickle-y yogurt dressing. Perfect for BBQs, potlucks, and summer meal prep.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Pasta, Salad
Cuisine: American
Keyword: chickpea, dill, dill pickle, pasta, pasta salad
Servings: 8
Calories: 302kcal

Ingredients

For the salad:

  • 12 ounces short-cut pasta, fuisilli, farfalle, cavatappi
  • 15 oz chickpeas, rinsed and drained
  • 1 1/2 cups diced dill pickles
  • 1 cup diced cucumbers
  • 1/2 cup diced celery
  • 1/2 cup diced red onion
  • 1/3 cup chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 2/3 cup shredded cheddar cheese

For the dressing:

  • 3/4 cup plain Greek yogurt
  • 3 tablespoons mayonnaise
  • 1/4 cup pickle juice
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For garnish:

  • Chopped fresh dill
  • Crushed plain kettle chips, optional but so good

Instructions

  • Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
  • Make the Dressing: In a large bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, lemon juice, dried dill, garlic powder, onion powder, kosher salt, and black pepper until smooth and creamy.
  • Assemble the Salad: Add the cooled pasta, chickpeas, cucumbers, dill pickles, celery, red onion, fresh dill, and feta cheese to the bowl with the dressing. Stir until everything is well coated. Taste and season with salt and pepper, if necessary.
  • Serve: Garnish with extra fresh dill. For an added crunch, top with crushed kettle chips right before serving. It sounds odd, but trust me. Enjoy!

Notes

  • Use a short pasta shape such as fusilli, cavatappi, or farfalle so the dressing clings to every bite.
  • Cook the pasta just until al dente. Overcooked pasta can become soft after chilling.
  • Rinse the pasta under cold water to cool it quickly and stop the cooking process.
  • If the salad seems a little dry after refrigeration, stir in a splash of pickle juice or a spoonful of Greek yogurt before serving.
  • Add the crushed potato chips just before serving so they stay crisp and crunchy.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 302kcal | Carbohydrates: 44g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 589mg | Potassium: 398mg | Fiber: 6g | Sugar: 6g | Vitamin A: 446IU | Vitamin C: 7mg | Calcium: 153mg | Iron: 3mg