Dill Pickle Pasta Salad is a go-to vegetarian meal prep recipe for the summer. High in plant-based protein and fiber!
I am a huge dill pickle fan and have been making my crunchy dill pickle salad for years. It's such a staple that I knew I had to make a pasta salad version for my summer meal prep rotation.
This dill pickle pasta salad has everything you'd want in a salad: fresh veggies, crunchy dill pickles, sharp cheddar cheese and a creamy, dill pickle dressing. I love bringing it to picnics and potlucks, and it's always a hit among my pickle lovers. Save this recipe for the summer and let me know your thoughts in the comments!
Why This Recipe Is Dietitian Approved
- High in fiber and protein. This dill pickle pasta salad is made with high protein pasta, lots of veggies and chickpeas for a balanced lunch.
- Great for meal prep. Pasta salads are an awesome option for summer meal prep lunches.
- Vegetarian. This is a great plant-based recipe for my vegetarian friends!
Ingredients
Protein pasta. I love using Catelli Protein+ in my pasta salads because it holds together the best in the fridge and doesn’t have any weird tastes. In this recipe, I used macaroni noodles.
Chickpeas. For a source of fiber and protein. Any white bean would be an a good swap as well.
Kale coleslaw blend. I use THIS blend for ease, however you can also use any coleslaw mix or even a homemade mix of cabbage, kale and carrots.
Cucumbers. I use persian cucumbers (these are the smaller cucumbers you see in the store) as they are a bit more crunchy and tend to get less soggy in salads.
Red onion. This adds a vibrant flavour and mild spice, adding a bite of bite to this salad.
Fresh dill. This is used in the dressing and the salad for the MOST dill pickle flavour.
Cheddar cheese. I like using a stronger cheddar such as an old cheddar, as it is the perfect compliment to the mild flavours of the salad.
Pickles. I love using dill pickles for the perfect balance of sweet and tangy.
For the dressing:
Greek yogurt/mayo. This is the perfect combination for the base of any dressing.
Pickle juice. Our acid of choice! Just spoon the pickle juice directly out of the jar.
Spices. Onion powder, garlic powder, salt, pepper and dried dill are all you will need for this salad dressing.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Before you begin: Cook pasta according to package instructions and rinse + drain chickpeas. Allow pasta to cool.
- To a large bowl add. cooked pasta, chickpeas, kale slaw, cucumbers, pickles, red onion, dill and cheese.
- For the dressing: in a small bowl whisk together greek yogurt, mayonnaise, pickle juice, fresh dill, onion powder, garlic powder, dried dill, salt and black pepper. Once fully combined, taste and adjust seasoning to desired preferences.
- Drizzle the salad with the dressing. Toss to combine.
Substitutions and Variations
To make gluten-free: use a gluten-free pasta of choice. For a higher fiber option, I recommend Chickapea chickpea pasta. If you are opting for a more traditional gluten-free pasta you may want to add an additional protein source.
To make dairy-free: use a dairy-free yogurt and cheese of choice.
To make nut-free: this recipe is naturally nut-free.
Equipment
- Vegetable chopper (optional)
- Mixing bowl
Storage
Since this salad has no meat, it can be stored in an airtight container in the fridge for up to 5-6 days.
Top Tips for Success
Use a produce chopper to make dicing the cucumber, onion and pickles a breeze! This helps ensure everything is chopped nice and small.
If you are using large pieces of kale, I recommend chopping them up as finely as possible and massaging them with a bit of oil before adding to the salad.
Frequently Asked Questions
No, you may use any pasta you have on hand. I typically like to opt for a higher fiber or protein pasta when making pasta salads as I use them for meal prep lunches so they're a bit more filling. However if you are eating this as a side dish, any pasta will work great!
More Pasta Salad Recipes
If you liked this dill pickle pasta salad, try these pasta salads next:
- Creamy Ranch Protein Pasta Salad
- Kale Caesar Pasta Salad
- Chicken Macaroni Pasta Salad
- Thai Spring Roll Pasta Salad
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this dill pickle pasta salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Dill Pickle Pasta Salad
Ingredients
- 340 g protein pasta of choice I like Catelli Protein+, dry
- 540 mL can chickpeas rinsed and drained
- 2 cups kale coleslaw blend *see notes below for substitutions
- 1.5 cups Persian cucumbers diced (about 4 cucumbers)
- 1 cup dill pickles diced
- ½ cup red onion diced
- ⅓ cup fresh dill chopped
- ½ cup cheddar cheese shredded
For the dressing:
- ¾ cup plain greek yogurt
- 2 tablespoon mayonnaise
- ¼ cup pickle juice
- ¼ cup fresh dill chopped
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon dried dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook pasta according to package instructions and rinse + drain chickpeas. Allow pasta to cool.
- To a large bowl, add cooked pasta, chickpeas, kale slaw, cucumbers, pickles, red onion, dill and cheese.
- For the dressing: in a small bowl whisk together greek yogurt, mayonnaise, pickle juice, fresh dill, onion powder, garlic powder, dried dill, salt and black pepper. Once fully combined- taste and adjust seasoning to desired preferences.
- Drizzle the salt with the dressing. Toss to combine.
Ri says
I made a huge container of this for lunches this week and it’s so good!! I used Brami pasta since I was looking to add some extra protein in, and I also swapped in spicy pickles (and added extra pickle juice to my dressing for more of that flavor). This is super easy to make, and a healthy lunch option that’s also filling
Lacey Mattison says
We make this at least once per month! So yummy!
Ray says
made it and brought it to work, it was popular with those that like pickles!!