Dill-Pickle Pasta Salad

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Dill-Pickle Pasta Salad

If you're a pickle person (you know who you are), this one’s for you.

This Dill Pickle Pasta Salad is the ultimate cool-girl summer lunch — packed with protein, fibre, and that addictive tangy crunch. It's a vegetarian-friendly, make-ahead meal prep hero with over 20 grams of protein per serving, thanks to chickpeas, protein pasta, and a Greek yogurt-based dressing. Plus, it's loaded with colourful veggies and sharp cheddar cheese for a bold, balanced bite.

Whether you're hitting the beach, heading to the office, or just need a quick fridge-friendly meal, this pasta salad is your new go-to.


Why You’ll Love This Dill Pickle Pasta Salad

  • High-protein & vegetarian (no sad desk lunches here)

  • Packed with real dill pickle flavour — not just a whisper

  • Perfect for meal prep — stays crisp and tasty for days

  • Made with simple, wholesome ingredients

  • Full of texture from crunchy cucumbers, slaw, and chickpeas


Ingredients 

Salad:

  • Protein pasta of choice

  • 1 can chickpeas, drained and rinsed

  • 2 cups kale

  • 2 grated carrots 

  • 2–3 Persian cucumbers, thinly sliced

  • 2–3 dill pickles, chopped

  • ¼ red onion, finely diced

  • Fresh dill, chopped (to taste) or dried dill 

  • 1/2–1 cup shredded cheddar cheese

Dressing:

  • 1/2 cup plain Greek yogurt

  • 1/4 cup mayonnaise

  • 2–3 tablespoons pickle juice (start slow, add more if you love it tangy!)

  • 1 tbsp fresh dill, chopped

  • 1/2 tsp onion powder

  • 1/2 tbp garlic powder

  • 1/2 tsp dried dill (optional for extra flavour punch)


Instructions

1. Cook the Pasta

Boil protein pasta according to the package directions until al dente. Drain and rinse with cold water to stop the cooking process and keep it from getting mushy. 

2. Mix the Dressing

In a small bowl or jar, whisk together Greek yogurt, mayo, pickle juice, dill, and spices. Taste and adjust seasoning — add more pickle juice for zing, or more yogurt for creaminess.

3. Assemble the Salad

In a large mixing bowl, combine the cooled pasta, chickpeas, kale, carrots, cucumbers, pickles, red onion, cheddar cheese, and fresh dill.

4. Toss and Chill

Pour the dressing over the salad and toss until everything is evenly coated. Let it chill in the fridge for at least 30 minutes to let the flavours develop.


Storage Notes

  • Fridge: Store in an airtight container for up to 4–5 days.

  • Make Ahead Tip: If prepping more than a day ahead, keep the dressing separate and toss before serving for maximum crunch.


Variations & Add-Ins

  • Add hard-boiled eggs for a deviled-egg pasta salad vibe

  • Swap cheddar for feta or mozzarella 

  • Use spinach or romaine instead of kale slaw

  • Add chopped jalapeños or banana peppers for heat

  • Add in some chopped chicken breast for extra protein 


This Dill Pickle Pasta Salad is not just a side dish — it's a full-on, flavor-packed main event. Whether you're team pickle or just need something easy and filling to grab from the fridge, this one delivers big time.

Try it out, and let me know in the comments how you like it! And if you’re posting it, don’t forget to tag me — I love seeing your kitchen creations.

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