Dill Pickle Pasta Salad

A plate with Greek pasta salad on a wooden table.

A creamy, tangy dill pickle pasta salad the Greek way: short pasta, dill pickles, roasted red peppers, celery and fresh dill in a Dijon-lemon mayo dressing. Serve warm, at room temperature or chilled.

Course Main Course, Salad

Prep Time 10

Cook Time 15

Servings

Calories 552kcal

Author by Jenny Skrapaliori Graves

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

Make ahead: Keeps covered in the fridge up to 4 days; loosen with a little mayo and lemon before serving.

Food safety: Don't leave out more than 2 hours (1 hour above 90°F). Don't freeze.

Nutrition