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Healthy dill pickle pasta salad in large serving bowl near bright kitchen window.

Dill Pickle Pasta Salad (Reduced-Fat Greek Yogurt Dressing)

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 people
Author: Nico Pallotta

  • 8 ounces (230 g) short pasta rotini, shells, or fusilli
  • 1 cup (140 g) dill pickles sliced
  • 1 stalk celery diced
  • ¼ cup red onion diced or thinly sliced
  • ½ cup (60 g) sharp cheddar cheese or non-dairy cheese – cut into strips or cubes
  • 1 can butter beans 15 oz / 400 g can – rinsed
  • 3 tablespoons fresh dill chopped

Dressing

  • 1 cup (240 g) Greek yogurt or non-dairy yogurt
  • 1 – 2 tablespoons mayonnaise or extra virgin olive oil
  • ¼ cup (60 g) dill pickle juice substitute 3 tablespoons vinegar or lemon juice
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt and black pepper

  • Cook the pasta: Bring a large pot of salted water to a boil.
    Cook 8 ounces short pasta according to package directions until fully cooked.
    Drain the pasta and rinse under cold water for about 10 seconds to cool it slightly without washing away too much flavor.
    Shake off excess water well and transfer the pasta to a large mixing bowl.
    Step 1 Cooked pasta cooling in colander.
  • Make the dressing: In a small bowl, whisk together 1 cup Greek yogurt, 1 – 2 tablespoons mayonnaise, ¼ cup dill pickle juice, 1 tablespoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon salt, and black pepper.
    The dressing should look smooth and creamy.
    step 2 Whisking creamy Greek yogurt dill pickle dressing in small white bowl.
  • Assemble the salad: Add 1 cup dill pickles (sliced), 1 stalk celery (chopped), ¼ cup red onion (chopped), ½ cup sharp cheddar cheese (diced), 1 can butter beans (rinsed), and 3 tablespoons fresh dill (chopped) to the bowl with the pasta.
    Pour over the dressing. Mix gently until everything is evenly coated.
    Step 3 White bean salad with cheddar, dill, and red onion in glass bowl on marble counter.
  • Chill and serve: Taste and adjust the salt or pickle juice if needed.
    You can serve it right away, but it tastes even better after chilling for 30 minutes.
    Top with extra fresh dill before serving if you like.
    Step 4 Tossing pasta salad with creamy dressing in large mixing bowl.
Substitutions
  • Short pasta → Whole wheat pasta or gluten-free pasta.
  • Dill pickles → Spicy pickles, bread and butter pickles, or deli-style pickled cucumbers.
  • Celery → Cucumber, green bell pepper, or snap peas.
  • Red onion → Quick pickled onions, green onions, shallots, or chives.
  • Sharp cheddar cheese → Pepper jack, feta, mozzarella, or non-dairy cheese.
  • Butter beans → Cannellini beans or chickpeas.
  • Fresh dill → Dried dill, chives, or parsley.
  • Greek yogurt → Low-fat Greek yogurt, Skyr, or non-dairy yogurt.
  • Mayonnaise → Extra virgin olive oil or skip it completely.
  • Dill pickle juice → Lemon juice or vinegar (use a little less).
  • Dijon mustard → Yellow mustard.
  • Garlic powder → Optional. Leave it out if preferred.
 
Tips
  • Cook the pasta fully: It firms up after chilling.
  • Rinse the pasta well: This keeps the salad fresh instead of sticky.
  • Shake off extra water well: Too much water can dilute the dressing.
  • Chill before serving: Even 30 minutes improves the flavor.
  • Add more pickle juice if needed: Pasta absorbs dressing as it sits.
  • Use fresh dill: It tastes brighter and fresher than dried dill.
  • Great for meal prep: The salad keeps well in the fridge for up to 3 days.
  • Make it a full meal: Add chicken, tuna, or extra beans for more protein.
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