Dill Pickle Pasta Salad

A beginner-friendly pasta salad featuring short pasta infused with pickle juice, topped with chopped dill pickles, red onion, and cheddar cheese, and dressed with a creamy no-mayo dill dressing made with Greek yogurt.

Equipment

• large pot
• large mixing bowl
• medium bowl or mason jar
• whisk
• rubber spatula or large spoon

Ingredients

• 12 oz (340g) short pasta (rotini, cavatappi, or elbow macaroni)
• 1 cup dill pickles, chopped (kosher dill or half-sour)
• 1/2 cup pickle juice (reserved from jar)
• 1/2 cup red onion, finely diced
• 1/2 cup sharp cheddar cheese, small cubes (optional)
• 1/4 cup fresh dill, finely chopped (plus extra for garnish)
• 2 tbsp fresh chives or green onion, sliced
• 3/4 cup plain Greek yogurt (full-fat or 2%)
• 1/4 cup pickle juice
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper, fresh cracked
• 1/4 tsp salt (optional)

Instructions

1. Bring a large pot of generously salted water to a rolling boil. Add pasta and cook until al dente (about 1 minute less than package directions). Drain but do not rinse. Transfer hot pasta to a large mixing bowl.
2. While the pasta is still warm, pour 1/2 cup of pickle juice over it. Toss gently and let sit for 5–10 minutes, tossing occasionally. Drain any excess pickle juice that hasn’t been absorbed.
3. In a medium bowl or mason jar, combine Greek yogurt, 1/4 cup pickle juice, Dijon mustard, garlic powder, onion powder, black pepper, and salt. Whisk until smooth and creamy. If too thick, add 1 tbsp water or extra pickle juice.
4. To the bowl of pickle-infused pasta, add chopped dill pickles, diced red onion, cheddar cheese cubes, fresh dill, and sliced chives. Pour the dressing over everything and fold gently until coated.
5. Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour, to allow flavors to meld.
6. After chilling, stir the salad. Taste and adjust with more pickle juice for tang or fresh dill for herbiness. Garnish with extra pickle slices and fresh dill. Serve cold.

Notes

The salad keeps for up to 3 days in the fridge. Leftover pickle juice can be used for marinating, adding to potato salad, or as an electrolyte shot. Leftover dill can be frozen in ice cube trays. Leftover cheddar can be frozen for grating.

Nutrition

Calories: 345 · Total Fat: 11g · Saturated Fat: 5g · Cholesterol: 25mg · Sodium: 890mg · Total Carbohydrate: 44g · Dietary Fiber: 3g · Total Sugars: 4g · Protein: 16g · Calcium: 180mg · Iron: 2mg · Potassium: 210mg