Dill Pickle Pasta Salad

Dill Pickle Pasta Salad

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  • Prep Time


  • Total Time


  • Servings



  • 8

    oz dry shell or orecchiette pasta

  • 1

    cup baby pickles, sliced into rounds

  • ½

    cup pickle juice

  • ¼

    cup yellow onion, diced

  • cup cheddar cheese, shredded

  • 2

    tablespoons fresh dill, chopped

  • Dressing:

  • cup Greek yogurt

  • cup sour cream

  • cup pickle juice

  • 1

    pinch cayenne pepper

  • Salt and pepper, to taste


Prepare pasta according to package directions. Drain and rinse with cold water. In a large bowl, toss cold pasta with ½ cup pickle juice and set aside, 5 minutes. Drain pasta and return to bowl. In a separate bowl, whisk together yogurt, sour cream, cayenne, ¼ cup pickle juice, chopped dill, salt and pepper, to taste. Add pasta, onion, sliced pickle, and cheese to bowl. Toss everything together until evenly coated. Refrigerate for 30 minutes before serving. Optional: Sprinkle more dill over top for garnish.


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