This post contains affiliate links. Please see our disclosure policy.
This Dill Pickle Pasta Salad is creamy, crunchy and packed with fresh dill and tangy pickles. Your favorite short cut pasta, albacore tuna for protein, crunchy veggies and plenty of herbs are tossed in a light Dijon-pickle dressing, then finished with golden toasted breadcrumbs.
Why you’ll love this recipe
This recipe was kind of just an excuse for me to eat more pickles. In college, I would often go through a whole jar of pickles in like 5 days. My sodium intake was troubling. Now I’ve grown up and eat my pickles with pasta and mayo like a proper adult.
But this Dill Pickle Pasta Salad recipe is actually so addictive, I’ve made it three times so far this summer and finished the whole bowl off in two days every time. It’s been well over 100º F here in Austin so a chilled, crunchy, refreshing salad makes for the best lunch. Also, I’m a big on texture when it comes to food this salad is a dream.
Here’s a few more reasons why I love this recipe and I think you will too:
- Ready in 30 minutes or less
- So flavorful without being overly heavy
- Filling and higher in protein
- Filled with fresh herbs and crunchy vegetables
- Meal-prep friendly
- Delicious served cold or at room temperature
- Can be made vegan if you skip the tuna and use Vegenaise
Ingredients
Short-cut pasta: Choose a shape with plenty of curves or ridges to hold the dressing. I used Ditalini but Fusilli, shells, elbows, farfalle and radiatori all work well.
Albacore tuna: Tuna packed in olive oil has a richer flavor and more tender texture, but tuna packed in water will also work. Drain any excess liquid before adding it to the salad.
Dill pickles and pickle brine: These provide acidity, crunch and plenty of pickle flavor. Use a refrigerated dill pickle for the best crisp texture. PLEASE use pickles from the refrigerated section, not the shelf stable ones. They’re so much better. please. thank you.
Fresh dill and chives: A generous amount of fresh herbs keeps the pasta salad tasting bright and fresh.
Celery and red onion: Try chopping the vegetables to about the same size as your pasta, the smaller the better.
Mayonnaise or vegenaise: Creates the creamy base for the dressing. Vegenaise is a great option if you want to make the pasta salad egg-free. You could also use Greek yogurt for an even lighter, high protein option.
Dijon mustard: Dijon adds subtle sharpness and helps bring the dressing together.
Toasted panko: Quickly toasting panko in olive oil creates a crisp, golden topping that makes this pasta salad especially addictive.
How to make Dill Pickle Pasta Salad
1. Toast the breadcrumbs
Heat the olive oil in a skillet over medium heat. Add the panko in an even layer and cook until deeply golden, tossing every minute or two so the crumbs toast evenly. Season with flaky sea salt, then transfer them to a bowl to stop the cooking.
Keep an eye on the breadcrumbs toward the end—they can go from golden to burnt quickly.
2. Cook and cool the pasta
Bring a large pot of generously salted water to a boil. SALT YOUR PASTA WATER PLEASE. Cook the pasta until al dente according to the package instructions.
Drain the pasta and rinse it under cold water to cool it down and remove excess starch. Let it drain thoroughly, then toss it with a small drizzle of olive oil to prevent sticking.
3. Make the pickle dressing
In a large bowl, whisk together the pickle brine, mayonnaise, olive oil, Dijon mustard, garlic powder and onion powder until smooth.
Making the dressing directly in the serving bowl means fewer dishes and allows you to coat the pasta evenly.
4. Assemble the salad
Add the cooled pasta, red onion, celery, dill pickles, chives, fresh dill and tuna to the bowl. Toss gently until everything is evenly coated in the dressing.
Serve immediately or refrigerate until chilled. Sprinkle the toasted breadcrumbs over the salad just before serving so they stay crisp.
FAQs
Yes. Tuna packed in olive oil has a richer flavor, but thoroughly drained tuna packed in water works well too.
Use a short pasta shape that can catch the creamy dressing, such as rotini, shells, elbows, bow ties or radiatori.
Yes. Replace the mayonnaise with vegenaise and check the labels on your pasta and panko to confirm they are egg-free.
Use your favorite short-cut gluten-free pasta and gluten-free panko. Rinse gluten-free pasta carefully after cooking, as some varieties can be more delicate.
It can be served immediately at room temperature, but chilling it for 30 to 60 minutes gives the flavors more time to come together. Either way, wait until serving to add the breadcrumbs.
More summer recipes to try
- Miso Salmon Bites with Corn Rice
- Slow Roasted Tomato Pasta
- Honey Mustard Turkey Avocado Sandwich
- One Pot Tuscan Pasta
- Creamy Miso Butter Corn Pasta
Made this recipe? Tag @wandering_chickpea on Instagram to be featured in my stories and follow along on Pinterest for more delicious recipes!
Dill Pickle Pasta Salad
Ingredients
Pasta Salad
- 10 oz short cut pasta
- Kosher salt
- 1/2 red onion, finely chopped
- 3 celery stalks, chopped
- 1/2 cup dill pickles (see note), finely chopped
- Handful of chives, chopped
- 1 small bunch dill, chopped
- 4 oz albacore tuna, preferably packed in olive oil
Dressing
- 3 tbsp mayonaise or Vegenaise
- 2 tbsp dill pickle brine
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Toasted Breadcrumbs (optional)
- 1 tbsp olive oil
- 1/2 cup panko breadcrumbs
- Flaky sea salt, optional
Instructions
- To make the breadcrumbs, heat the olive oil in a skillet over medium heat. Add the breadcrumbs in an even layer, tossing every 1-2 minutes until they’re a deep golden brown color. Add a hefty pinch of flaky sea salt if desired. Transfer to a bowl and set aside.
- Bring a large pot of water to a boil and salt generously. Cook the pasta al dente according to the package instructions. Drain and rinse under cold water then toss with a drizzle of olive oil to prevent sticking.
- In a large bowl, whisk together the dressing ingredients until smooth.
- Add the red onion, celery, pickles, chives, dill, tuna and cooked pasta. Toss to combine. Serve immediately or chilled with toasted breadcrumbs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
