Pickle Pasta Salad

Creamy, crunchy, tangy, and just a little unhinged, this pickle-packed pasta salad is here for a good time. A shower of crushed salt-and-vinegar chips on top makes sure every bite brings the crunch.

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Table of Contents

• Big Dill Energy
• Everything you need to make this recipe
• How to make this pickle pasta salad
• Recipe video
• Servings and Pairings
• Storage recommendations
• Recipe FAQs
• Want more summer recipes?
• Pickle Pasta Salad Recipe

Everything you need to make this recipe

The ingredient list is simple, but every addition earns its spot in the bowl. Creamy Greek yogurt and mayo meet plenty of pickle brine, fresh herbs, crunchy vegetables, and salty feta for a pasta salad that’s tangy, fresh, and packed with texture. It’s pickle-forward without being a one-note pickle bomb, and there’s plenty of room to make it your own. Consider the salt-and-vinegar chips the crunchy little victory lap at the end.

• pasta: I like a curvy noodle with plenty of nooks and crannies to catch the creamy dressing, but use whatever shape you love. For a little extra protein, a high-protein pasta like Brami works great here.
• pickle spears + cucumber + shallot + beans + feta + dill + parsley: This is where all the crunch, freshness, and substance comes in. Feel free to adjust the ratios depending on what you like. More feta, extra herbs, or an unreasonable amount of pickles are all fair game.
• Greek yogurt + mayo + pickle juice + chili oil: The creamy, tangy backbone of the whole operation. Pickle juice brings the briny punch, while chili oil adds just enough heat to keep things interesting.
• salt and vinegar potato chips: Totally optional, but highly encouraged. Crushed over the top just before serving, they add an extra hit of tang and a very satisfying crunch.

Kitchen equipment needed:

• cutting board + chef’s knife
• large pot
• very large mixing bowl
• spatula

How to make this pickle pasta salad

The easiest side dish, literally takes about 30 minutes from start to finish and all of your friends will be full on raving about this.

1. Cook the pasta

Boil the pasta until al dente, then drain and cool.

2. Make the dressing

Whisk the creamy dressing ingredients together until smooth.

3. Mix it all up

Toss the pasta, veggies, herbs, and feta with the dressing.

4. Add the chips

Top with crushed chips just before serving for maximum crunch.

Recipe video

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A post shared by Lee Buchin (@leessupperclub)

Servings and pairings

This pickle pasta salad is happiest playing sidekick to all your favorite summer foods. It’s creamy and satisfying enough to hold its own on a plate, while the pickles, fresh herbs, and tangy dressing keep things bright. Bring it to a cookout, pack it for a picnic, or make a big batch to keep in the fridge for easy lunches throughout the week.

• Summer cookout – Serve it alongside grilled burgers, hot dogs, chicken, or veggie burgers with plenty of watermelon and corn on the cob. It’s exactly the kind of cold, creamy side that belongs next to something hot off the grill.
• Easy lunch – This pasta salad has plenty going on to make a satisfying lunch all on its own. Serve it cold straight from the fridge, or pair it with a simple sandwich or some fresh fruit.

Drink pairings:

• Wine: Sauvignon Blanc — Crisp, citrusy, and acidic enough to stand up to all that pickle-y tang without weighing down the creamy dressing.
• Beer: Light lager or pilsner — Cold, crisp, and refreshing is the move here. Bonus points if you’re eating this outside next to something off the grill.
• Cocktail: Ranch water — Tequila, lime, and sparkling water make a bright, bubbly counterpart to the salty, creamy salad.
• NA option: Sparkling lime water — Keep it simple and extra cold. The bubbles and citrus are refreshing alongside the briny pickles and rich dressing.

Storage recommendations

Store leftover pickle pasta salad in an airtight container in the refrigerator for up to 3–4 days. The pasta will soak up some of the dressing as it sits, so give everything a good stir before serving and add a splash of pickle juice or a spoonful of Greek yogurt if it needs a little loosening up. Keep the salt-and-vinegar chips separate and add them right before serving so they stay nice and crunchy.

Want more summer recipes?

If your ideal summer involves good food and as little time in the kitchen as possible, you’re in the right place. These are a few of my favorite recipes for cookouts, lazy dinners, sunny lunches, and everything in between.

If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.

Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.

Xoxo, Lee

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