Dill Pickle Pasta Salad
Rotini pasta in creamy and tangy dill sauce sweetened with a touch of honey! Stir in diced pickles and salty feta crumbles for the most crave-worthy summer barbecue side.
Servings: 10
Equipment
- 1 Large pot & colander *for boiling & draining pasta
- 1 Small bowl *for mixing dressing
- 1 Large bowl *for assembling salad
Ingredients
Salad Ingredients
- 1 16 ounce package dry rotini pasta
- ¾ cup diced dill pickles
- ⅔ cup feta cheese crumbles *see note below
Dressing Ingredients
- ½ cup mayonnaise *low fat or regular
- ½ cup plain Greek yogurt *or sub sour cream
- ⅓ cup dill pickle juice *from the jar
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- ¾ teaspoon salt
- ¾ teaspoon ground black pepper
- ¾ teaspoon dried oregano
- ½ teaspoon dried dill *Fresh dill also works, I just like the convenience of dried.
Recipe Notes:
General: I recommend chopping pickles up nice and small! It makes the salad extra yummy and easy to eat. Cheese: Blue or goat cheese crumbles are great substitutes.Instructions
- Place a large pot of salted water on the stovetop (I add about a tablespoon of salt to my water). Bring it to a rolling boil, add pasta, and cook to al dente according to package instructions.1 16 ounce package dry rotini pasta
- While pasta cooks, combine dressing ingredients in a small bowl and whisk well until smooth! Give your dressing a quick taste test and adjust seasonings if desired.½ cup mayonnaise, ½ cup plain Greek yogurt, ⅓ cup dill pickle juice, 2 tablespoons dijon mustard, 2 tablespoons honey, ¾ teaspoon salt, ¾ teaspoon ground black pepper, ¾ teaspoon dried oregano, ½ teaspoon dried dill
- When your pasta timer goes off, drain and rinse really well with cold water to chill the noodles.
- Add cold cooked pasta to a large bowl along with diced pickles and feta cheese crumbles. Mix well.¾ cup diced dill pickles, ⅔ cup feta cheese crumbles
- Pour dressing over pasta mixture and stir until everything is coated. Serve immediately and enjoy or cover and place in the fridge for later!
Make-Ahead Notes:
- Store fully assembled salad in the fridge for a couple of hours before serving. If the noodles soak up dressing, stir in a splash of pickle juice to refresh. Making it a day or two in advance? Store pasta mixture and dressing separately and combine before serving.