PICKLE PASTA SALAD
on Sep 19, 2026
This post may contain affiliate links. Please read our disclosure policy.
A tangy, fresh pasta salad that’s made with jarred pickles and a box of gluten-free pasta. It doesn’t get much simpler than this ultimate side dish!
If you love pickles, then obviously you’re going to love this Pickle Pasta Salad!
It’s made with four different kinds of pickled veggies, a box of gluten-free pasta, and a tangy pickle brine vinaigrette.
I make this all summer long for cookouts, picnics, and easy weeknight dinners.
Get the Protein-Empowered digital cookbook!
Add shredded chicken and it turns into a full meal; leave it out and it’s the perfect side dish to bring to a party.
Give it a try and let me know what you think!
Key Ingredients for Pickle Pasta Salad
With a well-stocked pantry and fridge, you can make this meal without running to the store. Here’s what you’ll need.
- Gluten-Free Pasta: A short shape like farfalle works best. I find brown rice pasta holds up best when chilled (jovialfoods is my favorite brand).
- Cooked Chicken: Totally optional, but it turns this side into a main.
- Bread and Butter Pickles: The star of the show, plus the brine for the vinaigrette.
- Pickled Red Onion: Homemade is super easy (see the recipe notes), but of course you can use pre-jarred.
- Pepperoncini: These add little heat and a lot of tang.
Pin this recipe for later!
Pin It- Green Olives: Briny and savory, just like in my Greek salad.
- Cucumber: Diced fresh cucumber keeps the salad crispy and balanced.
- Fresh Dill and Parsley: Loads of fresh herbs make this taste bright and summery.
- Olive Oil, Dijon Mustard, and Apple Cider Vinegar: The base of the pickle brine vinaigrette.
- Garlic Powder, Salt, and Pepper: Simple go-to seasonings to elevate the flavor.
- Maple Syrup: Just a teaspoon to balance all of that pickle.
How to Make Dill Pickle Pasta Salad Recipe
Cook the pasta according to package directions, then drain and rinse under cold water so it cools completely.
While the pasta cooks, whisk together the pickle brine, olive oil, Dijon mustard, apple cider vinegar, maple syrup, garlic powder, salt, and pepper.
Add the cooled pasta to a large bowl with the chicken (if using), bread and butter pickles, pickled red onion, pepperoncini, green olives, cucumber, dill, and parsley.
Pour the vinaigrette over the top and toss well to coat.
Taste and adjust the seasoning, then chill until ready to serve. Enjoy!
More Pasta Salad Recipes:
- Lemony Pesto Spring Pasta Salad with Crispy Prosciutto
- Gluten-Free Pasta Salad with Chicken, Vegetables, and Roasted Shallot Vinaigrette
PICKLE PASTA SALAD
Ingredients
Pasta Salad
- 12 ounces gluten-free short pasta (I used farfalle — see note)
- 2 cups cooked chopped or shredded chicken (optional)
- ¾ cup chopped bread and butter pickles (see note)
- ½ cup thinly sliced pickled red onion (see note for homemade recipe)
- ½ cup sliced pepperoncini
- ½ cup sliced green olives
- ½ cup diced cucumber
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
Pickle Vinaigrette
- ⅓ cup bread and butter pickle brine
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook the pasta according to package directions. Drain and rinse under cold water until fully cooled.
- In a small bowl or jar, whisk together the pickle brine, olive oil, Dijon mustard, apple cider vinegar, maple syrup, garlic powder, salt, and pepper.
- Add the cooled pasta to a large bowl along with the chicken (if using), bread and butter pickles, pickled red onion, pepperoncini, green olives, cucumber, dill, and parsley.
- Pour the vinaigrette over the salad and toss well to coat.
- Taste and adjust seasoning as needed. Chill until ready to serve. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
