Dill Pickle Pasta Salad

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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.

Prep Time10

Cook Time10

Course: Pasta, Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 470kcal

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

I recommend using pickles from the refrigerated section of the grocery store instead of the shelf stable ones. They tend to taste fresher and have fewer preservatives.

Nutrition