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Creamy Dill Pickle Pasta Salad

This Creamy Dill Pickle Pasta Salad is sure to be a hit when served at the next backyard barbecue!
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Course: Salad
Preparation: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Refrigerate: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6 servings
Author: Renée Kohlman

Ingredients

Pasta Salad:
  • 450 g fusilli, rotini, cavatappi, or penne pasta
  • 1 cup chopped dill pickles
  • 1 red pepper, chopped
  • 2/3 cup cubed or shredded sharp cheddar cheese
  • 1/3 cup diced red onion
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp finely chopped pickled jalapeno peppers
Dressing:
  • 3/4 cup plain Greek yogurt
  • 1/2 cup mayonnaise
  • 1/4 cup dill pickle juice (from the jar)
  • 1/4 cup finely chopped fresh dill, plus more for garnish
  • 1 1/2 Tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp maple syrup or honey
  • 3/4 tsp salt
  • 1/4 tsp pepper
Imperial - Metric

Instructions

  • Cook the pasta according to package directions for al dente. Drain and rinse under cold water to stop the cooking process.
  • Add the pickles, red pepper, cheddar, red onion, parsley and pickled jalapeno peppers to a large mixing bowl along with the cooked pasta. Gently toss together.
  • In a small bowl, whisk together the ingredients for the dressing. Pour over the pasta salad and stir together until everything is coated in the dressing. Taste and adjust the seasoning if needed.
  • Cover the pasta salad and refrigerate for one hour before serving. Garnish with fresh dill.
Nutrition Facts
Creamy Dill Pickle Pasta Salad
Serving Size
 
1 serving
Amount per Serving
Calories
514
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
23
mg
8
%
Sodium
 
957
mg
42
%
Potassium
 
310
mg
9
%
Carbohydrates
 
63
g
21
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
17
g
34
%
* Percent Daily Values are based on a 2000 calorie diet.