Dill Pickle Pasta Salad
A refreshing pasta salad with crunchy vegetables and a tangy, creamy dressing, perfect for summer potlucks and picnics.
Ingredients
Pasta and Main Ingredients
- 12 oz short pasta (rotini, elbow macaroni, shells)
- 1 cup dill pickles, diced (use crisp, not sweet)
- 1/2 cup pickle juice (from the jar, use less for milder tang)
- 3/4–1 cup mayonnaise (half mayo, half plain Greek yogurt for tang and reduced fat)
- 1 tablespoon yellow or Dijon mustard
- 1/4 cup red onion, finely chopped
- 1/2 cup celery, thinly sliced
- 1/2 cup red bell pepper, diced (optional for color)
- 2 tablespoons fresh dill, chopped (2 tsp dried dill)
- 1 tablespoon chopped fresh parsley (optional)
- 1 teaspoon salt (to taste)
- 1 teaspoon freshly ground black pepper (to taste)
- 1–2 teaspoons sugar (optional, to balance extra-briny pickle juice)
Optional Mix-Ins
- cooked turkey bacon bits
- shredded cheddar
- peas
- chopped hard-boiled eggs
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook 1–2 minutes less than the package recommends so it stays al dente. Drain and rinse under cold water until cool. Drain well.
Preparing the Salad
- While the pasta cools, chop the pickles, celery, red onion, and bell pepper. Mince the fresh dill and parsley.
- In a large bowl, whisk together the mayonnaise, pickle juice, mustard, and sugar (if using) until smooth. Taste and adjust the tang by adding more pickle juice sparingly.
- Add the cooled pasta, chopped vegetables, and dill to the bowl with dressing. Toss gently to coat everything evenly.
- Season with salt and pepper. Remember that pickles are salty, so start light on salt and adjust after chilling.
- Cover and refrigerate for at least 30–60 minutes to let flavors marry. Stir again before serving and taste for final seasoning adjustments.
Notes
This salad keeps well in the fridge for up to 3–4 days. It’s best enjoyed within the first 48 hours when the pasta is still firm. Stir before serving as the dressing can be absorbed by the pasta over time. Avoid freezing as it leads to a watery texture.