Pickle Pasta Salad Recipe

Get your crunch on with this pickle pasta salad! A creamy, tangy twist on a classic favorite, perfect for summer picnics and BBQs.

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This started as my usual pasta salad, the one I’ve made for BBQs and potlucks for years. The change was in the dressing. Chopped pickles, a spoon of horseradish for heat, and plenty of dill to echo the flavors I know so well. The pickles turned it lively, their crunch working against the tender pasta in the best way.

Growing up, pickling was as much a part of our routine as cooking itself. In summer, my family has always kept jars of pickled vegetables in the fridge: quick pickled butternut squash and quick pickled cabbage. They could last for months!

I thought about how I makequick pickled green beans during the summer to pair with almost every meal. That sharp, vinegary crunch is just what a meal needs to balance out heavier dishes. Or how I follow my grandmother’s tradition of fermenting mustard garlic scapes at home, letting them sit and develop that deep, tangy flavor. 

These little rituals are woven into the fabric of how we eat, and I wanted to bring that same spirit into this salad. With this recipe, I was preserving those moments of connection and tradition, even if in a new way.

Ingredient Highlight: Dill Pickles

I use spicy garlic dill pickles or kosher dill pickles, which provide that bright, sharp contrast to the creamy pasta and other vegetables.

You can use any pickles you like, but I recommend avoiding sweet pickles as they may throw off the balance of flavors. If you’re feeling adventurous, try adding a few slices of my quick pickled jalapeños for a bit of heat. I also like to add a spoonful of homemade giardiniera in summer, for other pickled flavors.

See the recipe card for full list and exact quantities.

How to Make This Pickle Pasta Salad Recipe

This pickle pasta salad is perfect for pickle lover who wants to try something new. It’s a simple yet refreshing dish that combines creamy, tangy flavors with the crunch of fresh vegetables and pickles. Here’s how to make this recipe:

Cook the Pasta

Start by bringing a pot of salted water to a boil. Once boiling, add the pasta of your choice and cook until al dente, following the package instructions. It’s important not to overcook the pasta; you want it to hold its shape and texture when mixed with the creamy dressing.

Once the pasta is done, drain it and rinse it under cold water to cool it down. Set it aside to drain completely while you prepare the other ingredients.

Make the Dressing

While the pasta is cooling, get started on the dressing. In a small bowl, whisk together the mayonnaise, tahini, horseradish sauce, pickle brine, and minced garlic until smooth. This dressing is the heart of the salad, binding all the ingredients together with its smooth texture and punchy flavors.

Assemble the Salad

In a large mixing bowl, combine the cooled pasta, chopped pickles, shredded carrot, diced green bell pepper, onion, feta cheese, and fresh dill. The pickles add the tang, the carrots and peppers bring a little sweetness and crunch, and the feta adds a creamy, salty element that contrasts beautifully with the other flavors.

Add and Toss

Pour the prepared dressing over the salad. Gently toss everything together until the pasta and vegetables are evenly coated with the creamy dressing. Taste the salad and adjust the seasoning, adding more salt, pepper, or pickle brine if you want an extra tang.

Serve

Once everything is well mixed, garnish the salad with some extra fresh dill if you like. This adds a final burst of flavor and a pop of green. Serve the salad chilled or at room temperature. Either way, it’s perfect for a summer gathering. Letting it rest in the fridge for about 30 minutes before serving will allow the flavors to meld together even more.

Storage

If you have leftovers, store the pickle pasta salad in an airtight container in the fridge for up to two days. The flavors get even better as it sits, with the tangy pickle brine soaking into the pasta.

I love how it softens overnight, making it an easy and flavorful lunch the next day. If it gets a little thick, just add a splash of pickle brine or lemon juice to freshen it up. It’s the kind of salad that tastes just as good the next day, making it perfect for prepping ahead of time.

Recipe