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Creamy Dill Pickle Pasta Salad

Creamy dill pickle pasta salad with cheddar cheese and fresh dill garnish
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A lighter, protein-rich pasta salad that transforms humble dill pickles into the star. It’s a perfect union of cool, creamy comfort and a bright, briny punch, making it a crave-worthy side for any gathering.

Ingredients

Scale
  • 1 pound short pasta, like rotini, elbow macaroni, or farfalle
  • 1 cup full-fat plain Greek yogurt
  • 1/2 cup mayonnaise
  • 1/4 cup dill pickle juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 1 1/2 cups chopped dill pickles (about 4-5 medium pickles), plus more for garnish
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup finely diced red onion
  • 1/3 cup chopped fresh dill
  • 3 hard-boiled eggs, chopped (optional)

Instructions

  1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, rinse briefly under cool water, and let drain well.
  2. In a large mixing bowl, whisk together Greek yogurt, mayonnaise, pickle juice, Dijon mustard, garlic powder, and onion powder until smooth. Season with salt and pepper.
  3. Add the drained pasta, chopped pickles, cheddar cheese, red onion, fresh dill, and chopped hard-boiled eggs (if using) to the bowl with the dressing.
  4. Gently mix everything until the pasta is evenly coated with the creamy dressing.
  5. Cover and refrigerate for at least 1 hour to allow flavors to meld. Stir before serving and garnish with extra pickle slices and dill.

Notes

For best texture, cook pasta al dente. The salad keeps well for 3-4 days in the refrigerator. For a gluten-free version, use gluten-free pasta. For dairy-free, use dairy-free yogurt, mayo, and cheese alternatives.

Nutrition

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