Go Back
Dill Pickle Pasta Salad

Dill Pickle Pasta Salad

This pasta salad is packed with both dill and dill pickles - a double dose! The pickles provide both flavor and lots of crunch throughout. It's lightened up with lots of fresh summer veggies and a creamy dressing made with yogurt.
Course Pasta, Salad, Side Dish
Cuisine American
Keyword bell pepper, dill, grain salads, pasta, pickles, spinach, tomatoes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings


  • 16 ounce bag of Fusilli pasta
  • 1 cup finely diced baby dill pickles
  • 1.5 cups finely diced bell pepper about 1 small bell pepper
  • 8 ounces cherry tomatoes about 1.5 cups quartered
  • 1 cup baby spinach chopped
  • 1-2 tbsp fresh dill for garnishing
  • Salt and pepper to taste

For the dressing

  • 1 cup full fat greek yogurt
  • 1/4 cup mayo
  • 1 tbsp lemon juice
  • 1 tsp dill pickle juice
  • 2 tbsp fresh chopped dill
  • salt and pepper to taste


  • Heat a pot of very salty water on the stove. Cook pasta to al dente per package directions, about 10-12 minutes. Drain and return to pot. Allow to cool slightly.
  • Chop pickles, bell pepper, tomatoes, spinach, and dill. Add to pasta pot.
  • Make the dressing. Combine dressing ingredients in a bowl and whisk until combined.
  • Pour dressing over pasta salad and mix everything together.
  • Season with salt and pepper to taste, and garnish with lots of extra fresh dill!