Okay, friends, gather ’round because I’m about to share a recipe that has become an absolute staple in my house. It’s my Dill Pickle Chicken Pasta Salad, and trust me, it’s a game-changer. Imagine the creamy, tangy deliciousness of a classic chicken salad, but then picture it kicked up about ten notches with the irresistible flavor of dill pickles. I know it sounds a little out there, but seriously, just hear me out! If you love chicken salad, you’re going to go absolutely wild for this. It’s like someone took the best parts of chicken salad and pickle relish and had a flavor explosion in the best way possible.
What is Dill Pickle Chicken Pasta Salad?
Alright, so what exactly *is* Dill Pickle Chicken Pasta Salad? Well, it’s essentially a leveled-up version of your standard chicken salad, but instead of the usual celery and grapes, we’re adding chopped dill pickles! Think of it as a chicken salad that’s got a real zing to it. The pickles give it this amazing salty, tangy crunch that just cuts through the richness of the mayo and chicken. It’s also got pasta mixed in, making it a complete meal in itself. It’s perfect for lunch, potlucks, picnics… honestly, any occasion! The name pretty much spells it out – it’s a chicken salad with dill pickles and pasta. Simple as that, but the flavor is anything but!
Why you’ll love this recipe?
Okay, where do I even begin? There are so many reasons why I’m obsessed with this Dill Pickle Chicken Pasta Salad. First off, the flavor is just incredible. The combination of Creamy Chicken, tangy pickles, and al dente pasta is a party in your mouth. It’s seriously addictive! What I love most about this is how easy it is to make. This one’s a lifesaver on busy nights. You can use leftover cooked chicken or even rotisserie chicken to make it even faster. It’s also surprisingly cost-effective. Chicken, pasta, pickles – these are all pretty budget-friendly ingredients, so you can feed a crowd without breaking the bank.
And let’s not forget about the versatility. You can serve it as a sandwich filling, over lettuce as a salad, or just eat it straight out of the bowl (guilty!). You can also customize it with different types of pasta, add some veggies, or even throw in some crumbled bacon for extra flavor! It reminds me a little of my grandma’s Potato Salad, but with a fun, modern twist. But honestly, this one’s even easier to throw together and the flavor is just… chefs kiss! It’s just one of those recipes that always gets rave reviews, and everyone always asks for the recipe. Trust me, you’ll be the star of the potluck with this one! Seriously, what are you waiting for? You need to make this!
How do I make a Dill Pickle Chicken Pasta Salad?
Quick Overview
Making this Dill Pickle Chicken Pasta Salad is so easy it’s almost ridiculous! First, you’ll cook your pasta and chicken. Then, you’ll chop up your pickles and mix everything together with a creamy, tangy dressing. It’s as simple as that! The beauty of this method is that it’s super customizable. You can adjust the amount of pickles to your liking, add your favorite veggies, and even swap out the mayo for Greek yogurt to make it healthier. I’ve even tried adding a little sriracha for a kick, and it was amazing! The key is to not overcook the pasta – you want it to be perfectly al dente. I always slightly undercook it because it continues to cook slightly once you add the dressing.
Ingredients
What is Pasta Salad?
- 1 pound pasta (rotini, penne, or elbow macaroni work great) – I usually use rotini because the sauce clings to it so well.
- 2 cups cooked chicken, diced – Rotisserie chicken is my go-to for convenience, but you can also bake or grill your own.
- 1 cup dill pickles, chopped – Don’t skimp on the pickle! They’re the star of the show. I like Claussen pickles for their crispness.
- 12 cup red onion, finely diced – Adds a nice bite, but you can use green onions if you prefer to eat smaller.
- 12 cup celery, finely diced – Adds a little crunch and freshness.
- ¼ cup fresh dill, chopped – Fresh dill is key! It really enhances the pickle flavor.
For the Dressing:
- 1 cup mayonnaise – I prefer full-fat mayo for the best flavor and creaminess, but you can use light mayo or Greek yogurt to cut down on calories.
- 14 cup dill pickle juice – Don’t throw out the pickles! It adds so much flavor to the dressing.
- 2 tablespoons Dijon mustard – Adds a little tang and depth of flavor.
- 1 tablespoon lemon juice – Brightens up the dressing and balances the richness of the mayo.
- 1 teaspoon garlic powder – Adds a subtle garlicky flavor.
- ½ teaspoon salt – Adjust to taste.
- 14 teaspoon black pepper – Freshly ground is best!
How do I follow
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. This is so important! Nobody wants mushy Pasta Salad.
Step 2: Prepare the Chicken
If you’re not using rotisserie chicken, cook your Chicken Breasts using your preferred method (baking, grilling, etc.). Once cooked, let the chicken cool slightly and then dice it into bite-sized pieces. I always shred the chicken rather than dicing – it seems to soak up the dressing better!
Step 3: Chop the Vegetables and Pickles
Finely dice the red onion and celery. Chop the dill pickles into small pieces. Mince the fresh dill. I like to use a food processor for this step to save time, but be careful not to over-process the pickles!
Step 4: Make the Dressing
In a large bowl, whisk together the mayonnaise, Dill Pickle juice, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth. Taste and adjust seasonings as needed. Sometimes, I add a pinch of sugar to balance the tanginess of the pickles.
Step 5: Combine Everything
Add the cooked pasta, diced chicken, red onion, celery, dill pickles, and fresh dill to the bowl with the dressing. Gently toss everything together until well combined. Make sure every piece of pasta and chicken is coated in that delicious dressing!
Step 6: Chill Before Serving
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. I know it’s tempting to dig in right away, but trust me, it’s worth the wait! The flavors get even better as it sits.
Step 7: Serve and Enjoy!
Give the pasta salad a good stir before serving. Garnish with extra fresh dill, if desired. Serve chilled and enjoy! I like to serve mine with a side of Crusty Bread or crackers.
What should I serve it with?
This Dill Pickle Chicken Pasta Salad is pretty amazing on its own, but here are some ideas for what to serve it with to make a complete meal:
For Lunch:Serve it alongside a simple green salad or some fresh fruit. What are some good side dishes to serve with tomato soup?
For a Picnic:What is a good picnic lunch? Don’t forget the blanket!
For a BBQ:Serve it as a side dish alongside grilled burgers, hot dogs, or chicken. What is a good alternative to potato salad or coleslaw? I always bring it to family BBQs and it’s the first thing to disappear!
For a Potluck:What are some good recipes for pasta salad? What are some of the best things about this ice cream? Just make sure to bring the recipe cards!
For Cozy Snacks: Honestly, sometimes I just grab a fork and eat it straight from the fridge as a snack. Don’t judge me! Serve with pickles on the side to up the pickle flavor
I sometimes add hard-boiled eggs cut into quarters and added to the top for a protein boost!
How do I make a good Dill Pickle Chicken Pasta Salad?
How do I take my Dill Pickle Chicken Pasta Salad to the next level?
Use High-Quality Pickles: The better the pickles, the better the pasta salad. I highly recommend using Claussen pickles for their crispness and flavor.
Don’t Overcook the Pasta: Mushy pasta is a no-no. Cook the pasta al dente and rinse with cold water to stop the cooking process.
Add Some Crunch: I love adding some chopped celery or bell pepper for extra crunch. You can also add some toasted pecans or walnuts.
Adjust the Dressing to Your Liking: If you like a tangier dressing, add more pickle juice or lemon juice. If you prefer a sweeter dressing, add a pinch of sugar or honey.
Let It Chill: This pasta salad tastes best after it has had time to chill in the refrigerator for at least 30 minutes. The flavors meld together and it becomes even more delicious.
Add a Little Heat: For a little kick, add a pinch of red pepper flakes or a dash of hot sauce to the dressing. You can also add some chopped jalapeños to the pasta salad.
Swap out the mayo for a healthier dressing: Using Greek yogurt is a great way to reduce the fat content and increase the protein! It adds a nice tang too.
Don’t be afraid to experiment with other pickled vegetables: Pickled banana peppers or green beans can add a unique twist!
Storing and Reheating Tips
Here’s how to properly store and maintain the quality of your Dill Pickle Chicken Pasta Salad:
Room Temperature: I wouldn’t recommend leaving this at room temperature for more than two hours. Because it contains mayonnaise, it can spoil quickly. If you’re serving it outdoors, keep it on ice.
Refrigerator Storage: Store the pasta salad in an airtight container in the refrigerator for up to 3-5 days. It actually tastes better the next day, as the flavors have had time to meld together.
Freezer Instructions: I don’t recommend freezing this pasta salad, as the mayonnaise can separate and become watery when thawed. The texture of the pasta may also change.
Glaze Timing Advice: N/A (no glaze on this recipe)
Always check the ingredients before serving: If you see any signs of spoilage, such as a sour smell or discoloration, discard it immediately.
Frequently Asked Questions
Final Thoughts
So, there you have it – my Dill Pickle Chicken Pasta Salad recipe! I really hope you give it a try. It’s such a fun and delicious twist on a classic, and I know you’ll love it as much as I do. The creamy, tangy flavors are just irresistible, and it’s so easy to make. It is the perfect dish for BBQs, potlucks, picnics, or just a quick and easy weeknight meal.
If you enjoy this recipe, you might also like my classic chicken salad sandwich or my creamy coleslaw. And don’t forget to let me know how yours turns out in the comments below! I can’t wait to hear what you think. Happy cooking!
Dill Pickle Chicken Pasta Salad
Ingredients
Main Ingredients
- 2 cups cooked chicken diced
- 3 cups cooked pasta cooled
- 1 cup dill pickles sliced
- 1 cup mayonnaise
- 1 tablespoon dill weed fresh or dried
Instructions
Preparation Steps
- In a large mixing bowl, combine mayonnaise and dill weed until well blended.
- Add cooked chicken, pasta, and sliced dill pickles to the bowl.
- Gently toss everything together until evenly coated with the dressing.
- Refrigerate for at least one hour before serving for best flavor.
