Dill Pickle Pasta Salad
Published on June 08, 2026
Quick Summary
This Dill Pickle Pasta Salad is a creamy, tangy, crunchy pasta salad packed with bold dill pickle flavor, chickpeas, fresh herbs, and a light Greek yogurt dressing. It's the ultimate easy side dish for summer cookouts, potlucks, BBQs, and meal prep. If you love pickles, this is the pasta salad you'll be making on repeat.
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Pin ItDill Pickle Pasta Salad (A Must-Make Summer Pasta Salad for Pickle Lovers)
If you've been around here for a while, you know I have a serious love affair with dill pickles. I've shared favorites like Dill Pickle Dip, Pickle de Gallo, and my Creamy Dill Pickle Chopped Salad. So it was only a matter of time before I turned that obsession into a pasta salad.
And let me tell you, this Dill Pickle Pasta Salad might be my new favorite way to enjoy pickles.
This salad has everything I want in a great summer side dish. Tender pasta gets tossed with crunchy dill pickles, crisp cucumbers, celery, red onion, fresh herbs, chickpeas, and cheddar cheese, all coated in a creamy, tangy dill pickle dressing made with Greek yogurt, mayo, and plenty of pickle juice. Every bite is packed with bright, briny flavor and satisfying crunch.
And we need to talk about the topping. Right before serving, I sprinkle crushed kettle chips over the salad. It might sound a little unexpected, but the salty crunch takes this pasta salad to the next level. Trust me, don't skip the CHIPS! They are the perfect crispy finishing touch.
I make this pasta salad all summer long because it's easy to prepare, can be made ahead of time, and always disappears quickly. It's perfect for backyard BBQs, potlucks, picnics, cookouts, pool parties, and family dinners on the patio. Whenever I need a reliable side dish that I know people will love, this recipe is at the top of my list.
Whether you're a lifelong pickle lover or simply looking for a fun new pasta salad recipe to bring to your next gathering, this Dill Pickle Pasta Salad deserves a spot on your summer menu.
Table of Contents
Ingredients (with Helpful Notes)
- Here's what makes this pasta salad so good—and a few tips to make it even better!
For the Pasta Salad
- Short-cut pasta: Fusilli, cavatappi, or farfalle are all great choices because they hold onto the creamy dressing. Cook just until al dente for the best texture.
- Chickpeas: Rinsed and drained well for added protein and heartiness. If you don't like chickpeas, you can leave them out.
- Dill pickles: The star of the recipe. Use crunchy, flavorful dill pickles for the best bite and tang.
- Cucumber: Adds freshness and crunch. English cucumbers work especially well.
- Celery: Classic pasta salad crunch that balances the creaminess.
- Red onion: Adds sharp flavor and color. Soak in cold water if you want a milder bite.
- Fresh dill: Essential for that bright, fresh dill pickle flavor.
- Fresh parsley: Adds freshness and helps balance the richness.
- Shredded cheddar cheese: Sharp cheddar adds richness and that “pickle + cheese” combo that just works, trust me!
- Crushed kettle chips or potato chips: Optional, but highly recommended. Adds salty crunch and makes this pasta salad stand out. Add right before serving so they stay crisp.
For the Dressing
- Plain Greek yogurt: Creamy base that keeps the dressing lighter but still rich.
- Mayonnaise: Adds richness and classic pasta salad flavor.
- Pickle juice: The key ingredient for bold dill pickle flavor.
- Lemon juice: Brightens and balances the creamy dressing.
- Dried dill: Boosts the dill flavor throughout the salad.
- Garlic powder: Adds savory depth.
- Onion powder: Rounds out the flavor of the dressing.
Tips for Making the Best Dill Pickle Pasta Salad
- Don't overcook the pasta. Aim for al dente or even slightly firmer than you think you need. The pasta softens slightly as it sits in the dressing.
- Rinse and cool the pasta properly. After draining, rinse under cold water to stop the cooking and remove excess starch so the dressing stays creamy, not gummy.
- Chop everything small and evenly. This isn't just aesthetic, it ensures you get a little pickle, crunch, cheese, and pasta in every bite.
- Let it rest before serving. Even 30–60 minutes in the fridge helps the flavors meld and makes the salad taste more cohesive.
- Taste after chilling. Cold pasta salads almost always need a final adjustment. Add a splash of pickle juice or pinch of salt right before serving if needed.
- Add the chips at the last second. This is the game-changer. If they sit too long, they lose their crunch…and that crunch is the whole point.
How to Store
This pasta salad stores really well, which makes it perfect for meal prep:
- Store in an airtight container in the refrigerator for up to 3–4 days.
- If it thickens in the fridge, stir in a splash of pickle juice or a spoonful of yogurt before serving.
- For best texture, store the crushed chips separately and add right before eating.
Dill Pickle Pasta Salad
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
Have you tried this recipe?
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Variations to Try
Want to switch it up? Here are a few fun ideas:
- Add bacon for a smoky, salty twist.
- Swap cheddar for feta for a creamier flavor profile.
- Make it spicy with diced jalapeños or a pinch of red pepper flakes.
- Use pasta shells for extra scoopable bites.
- Add chopped hard-boiled eggs to make it even more filling.