Dill Pickle Pasta Salad (Gluten Free)

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This gluten free Dill Pickle Pasta Salad recipe is a great easy side dish for summer. It's made with a creamy mayo dressing and fresh dill!

Prep Time10

Cook Time20

Cooling Time:30

Total Time1

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: dill pasta salad, gluten free pasta salad, pasta salad with dill

Servings:

Calories: 316kcal

Prepare 1 package of gluten free short pasta such as rotini, farfalle, or penne (can use regular pasta if not GF) according to package instructions, cooking just until al dente.
Be careful not to overcook the pasta or it the pasta salad may become mushy.
Once the pasta is al dente, pour it into a strainer and rinse under cold water.
After the pasta is rinsed, allow it to sit for 30 minutes at room temperature. This helps the pasta to retain its springy texture and prevents it from becoming mushy. (This step is not necessary if making regular pasta).

Combine 1 cup mayo, 2 Tbsp. white wine vinegar, 2 Tbsp. pickle juice, ½ tsp. each of garlic and onion powder, ¼ tsp. each kosher salt and pepper in a small bowl. Stir until completely combined using a fork or small whisk.
Mince ¼ cup of fresh dill and add to the dressing. Stir until completely combined.
Roughly chop 1 cup of baby kosher dill pickles (about 5-6 pickles) and cut 1 lemon in half.
Place the cooked pasta and chopped pickles in a large bowl. Drizzle the dressing over the pasta and toss until completely coated with a large spoon. (using as much or little dressing as you like).
Mix only until combined, or pasta may break apart.
Squeeze the juice of 1 lemon over the top (being careful to avoid adding the seeds).
To Serve: Garnish the pasta salad with extra minced fresh dill.

Be sure to use kosher dill pickles and not a sweeter variety.

Dried dill may be substituted if fresh dill is not an option.