Dill Pickle Pasta Salad

5 from 28 votes

You will love this flavorful dill pickle pasta salad with a creamy dressing, chopped vibrant veggies, and crisp pickles. Pickle lovers will go crazy for this pasta salad that is perfect for the spring and summer months!

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 489kcal

Author: Allie Petersen

Equipment

Ingredients

8 oz small pasta of choice such as farfalle, rotini, penne
⅓ cup mayo (if possible, vegan)
¼ cup tahini
1 tablespoon dijon mustard
½ teaspoon garlic powder
3 tablespoon pickle brine from jar
¾ cup diced dill pickle spears
½ cup shredded carrot
½ cup diced red pepper
½ cup diced red onion
⅓ cup feta cheese crumbles (optional) (dairy-free if vegan)
2-3 tablespoon chopped fresh dill
salt and pepper to taste

Instructions

Bring a large pot of water to boil and add your pasta. Cook to package instructions until al dente.
Once it's cooked, drain and rinse with cold water and set aside.
8 oz small pasta of choice
Prepare your dressing in a small/medium sized bowl. Whisk together your mayo, tahini, dijon mustard, garlic powder, and pickle brine.
⅓ cup mayo, ¼ cup tahini, 1 tablespoon dijon mustard, ½ teaspoon garlic powder, 3 tablespoon pickle brine from jar
In a large bowl combine your pasta with your chopped pickles, red pepper, shredded carrot, red onion, feta cheese (optional) and fresh chopped dill. Pour the dressing over the top and gently mix until combined.
*Taste and add salt or pepper if desired. The pickles add quite a bit of saltiness already.
¾ cup diced dill pickle spears, ½ cup shredded carrot, ½ cup diced red pepper, ½ cup diced red onion, ⅓ cup feta cheese crumbles (optional), 2-3 tablespoon chopped fresh dill
You can serve right away or chill for 20-30 minutes.
Store leftovers in an airtight container in the fridge for 3-5 days.

Notes

⭐️You can substitute with 1 tablespoon dried dill for fresh, if needed, but I highly recommend trying to use fresh dill if you can.

Other tips:

You can use pickle spears or small dill pickles. Make sure to chop into bite-sized pieces.
Other veggie additions: cherry tomatoes, cucumbers, sugar snap peas, zucchini (or other summer squash), or spinach/kale. You could even add chickpeas or white beans for more protein!
Use a high quality, smooth tahini that isn't clumpy.

Nutrition