This dill pickle pasta salad is a creamy, tangy pasta salad with short pasta, crunchy dill pickles, roasted red peppers, celery and a big handful of fresh dill, all tossed in a Dijon-lemon mayo dressing. It’s ready in 25 minutes and only gets better overnight.
Whenever I went shopping in Athens, I’d stop for lunch at the same little place, and I’d always order their pasta salad, which was just like this one.
It’s the salad that disappears first at every table. Serve it warm or at room temperature alongside grilled meats, roasts, or whatever is coming off the grill that evening.
If you love this dill pickle pasta salad, try my Greek lentil salad, potato salad, and roasted corn tomato salad.
Why you will love our dill pickle pasta salad
Is this a Greek pasta salad?
Yes, and probably not the one you’re picturing. Most “Greek pasta salads” online are really a horiatiki, the classic Greek salad with tomatoes, cucumbers, feta and olives, tossed over pasta.
In Greek homes, a makaronosalata (pasta salad) is just as often creamy. And yes, Greeks absolutely use mayonnaise. If you grew up in Greece, you know the Russian salad (rossiki salata) that shows up at every holiday table and Sunday spread. A mayo-dressed pasta or potato salad is deeply familiar territory in a Greek kitchen.
So this one has no olives, no feta and no tomatoes. Just bold, tangy, creamy flavor, and a recipe that is entirely its own. Think of it as Greece’s answer to American macaroni salad.
Here is what you need
Dill pickles — Strained and diced. This is the ingredient that surprises people and then makes them go back for seconds. Pickled vegetables — τουρσί (toursi) — have been part of Greek food culture for centuries. Do not skip them and do not substitute sweet pickles.
Short pasta — Elbow macaroni, ditali, or penne. You want a shape that holds the dressing in its ridges and curves. I love ditali for this — it is the shape you see most often in Greek pasta salads.
Roasted red peppers — Homemade or from a good-quality jar. They bring sweetness and a subtle smokiness that balances the tang of the pickles and dressing beautifully. I always have a jar in my fridge — they are one of the most versatile ingredients in my kitchen.
Celery — Two stalks, diced. Neutral, fresh, and it adds a crunch that the salad needs.
Fresh dill — If there is one herb that smells like a Greek summer, it is fresh dill. Use it generously and scatter more on top when you serve.
Mayonnaise — The base of the dressing. Use a good one. Hellmann’s is my standard, but if you want to make your own, even better.
Dijon mustard — It is what gives the dressing its backbone and keeps it from tasting flat. Dijon is my preference but a Greek mustard like Ydonia works beautifully too.
Fresh lemon juice — Always fresh. Three tablespoons. It lifts the whole dressing.
A pinch of sugar — Just one teaspoon. It rounds out the acidity of the lemon and pickles without making anything taste sweet.
Sea salt, freshly ground pepper and one teaspoon dried oregano, shaken right into the dressing.
How to make it
- Cook the pasta in well-salted water according to the package instructions. Drain. If you’re serving it warm, don’t rinse it; warm pasta soaks up the dressing best.
- Make the dressing. Add the mayo, Dijon, lemon juice, sugar, dried oregano, a generous pinch of salt and freshly ground pepper to a jar. Cover and shake well to emulsify.
- Prep the vegetables. Dice the roasted peppers, celery and dill pickles, and chop the dill.
- Combine. Place the cooked pasta, pickles, celery, peppers and dill in a large bowl and toss.
- Dress. Shake the jar again, pour the dressing over the salad and toss well. Garnish with more fresh dill.
- Serve warm, at room temperature, or chilled.
Tips for the best pickle pasta salad
- Season the pasta water well. Pasta salad tastes flat if the pasta itself is bland.
- Dice everything small and even, about the size of the pasta, so you get pickle, pepper and celery in every forkful.
- Making it ahead? The pasta drinks up the dressing overnight. Stir in a spoonful of mayo and a squeeze of lemon before serving to loosen it.
- Taste before serving. Pickles vary in saltiness, so adjust the salt at the end.
What to serve with dill pickle pasta salad
This salad was made for the grill. Serve it with grilled meats like souvlaki, lamb chops or burgers, with a roast chicken, or with chicken meatballs. It’s also a hearty lunch on its own.
Storage and leftovers
- Refrigerate leftovers in an airtight container for up to 4 days.
- Food safety: Because the dressing is mayo-based, don’t leave the salad out for more than 2 hours, or 1 hour if it’s above 90°F (outdoor barbecues in summer). Serve leftovers chilled or at room temperature; don’t reheat.
- Don’t freeze. The mayo separates and the pasta turns mushy.
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If you tried this recipe, I’d love to know how you liked it — drop a comment below or tag me on Instagram @thegreekfoodie__.
Dill Pickle Pasta Salad
Ingredients
- 16 oz short pasta, like ditali or elbow macaroni
- ¾ cup dill pickles, drained and diced
- 3 roasted red peppers, jarred or homemade, diced
- 2 celery stalks, diced
- ¼ cup fresh dill, chopped, plus more for garnish
For the dressing
- 1 cup mayonnaise
- 4 tablespoons Dijon mustard
- 3 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- sea salt
- freshly ground pepper
Instructions
- Cook the pasta in well-salted water according to the package instructions. Drain (don't rinse if serving warm).
- Add the mayo, Dijon, lemon juice, sugar, oregano, a generous pinch of salt and pepper to a jar. Cover and shake well to emulsify.
- Dice the roasted peppers, celery and pickles, and chop the dill.
- Place the pasta, pickles, celery, peppers and dill in a large bowl and toss.
- Shake the dressing again, pour over the salad and toss. Garnish with more dill. Serve warm, at room temperature or chilled.
Notes
Nutrition
