Quick Dill Pickle Orzo Salad

Here is my favorite dill pickle orzo salad recipe, with tender pasta, crunchy pickles, fresh herbs, and a tangy dressing that brings everything together perfectly.

This orzo salad is my go-to side dish for summer barbecues and potlucks. I always make a double batch because it disappears so fast. Who knew pickles could make pasta salad so much better?

What Kind of Orzo Should I Use?

Any regular orzo pasta will work perfectly for this salad, whether you go with a traditional wheat-based version or try a gluten-free alternative made from rice or corn. The key is to cook it just until al dente since it will continue to absorb some of the dressing flavors as it sits. If you’re looking for extra protein or fiber, whole wheat orzo is a great option that adds a slightly nutty flavor that pairs well with the tangy pickle dressing. Just make sure to rinse your cooked orzo with cold water to stop the cooking process and help it cool down quickly for mixing with the other ingredients.

Options for Substitutions

This pickle-packed salad is pretty forgiving when it comes to swaps:

• Orzo pasta: Don’t have orzo? Small pasta shapes like ditalini, small shells, or even elbow macaroni work great. Cook according to package directions and you’re good to go.
• Avocado mayo: Regular mayo works just fine if you don’t have avocado mayo on hand. You can also try Greek yogurt for a tangier, lighter option – just use the same amount.
• Fresh dill: If you’re out of fresh dill, you can double up on the dried dill instead. Fresh herbs always taste better, but dried will still give you that dill flavor.
• Dill pickles: While dill pickles are pretty essential for this recipe’s flavor, you could try bread and butter pickles if that’s what you have – just expect a sweeter taste.
• Dried parsley: Fresh parsley works too – just use about 1 teaspoon of chopped fresh instead of the dried. You can also skip it entirely if you don’t have any.

Watch Out for These Mistakes While Cooking

The biggest mistake when making orzo salad is not cooking the pasta properly – orzo can go from perfectly tender to mushy in just a minute, so taste-test it frequently during the last few minutes of cooking and drain it immediately when it’s al dente.

Another common error is adding the mayo-based dressing while the orzo is still warm, which can cause the mayo to break down and create a greasy, unappetizing texture – always let your pasta cool completely before mixing in the dressing.

Don’t forget to season your pasta water generously with salt, as this is your only chance to flavor the orzo itself, and be sure to reserve some pickle juice on the side since the salad tends to absorb the dressing as it sits and may need a splash more for serving.

What to Serve With Dill Pickle Orzo Salad?

This tangy orzo salad is perfect as a side dish for summer barbecues – it pairs really well with grilled chicken, burgers, or hot dogs since the pickle flavor cuts through rich, smoky meats. I love serving it alongside other picnic favorites like coleslaw, potato salad, or corn on the cob for a complete outdoor feast. The creamy, briny flavors also make it a great companion to simple grilled fish or even as a light lunch on its own with some crusty bread. For a fun twist, try it as a side with pulled pork sandwiches or fried chicken – the pickle notes complement those flavors perfectly.

Storage Instructions

Refrigerate: This dill pickle orzo salad actually gets better after sitting in the fridge for a few hours! Store it in an airtight container in the refrigerator for up to 4 days. The flavors really meld together nicely, and it makes a great make-ahead side dish for picnics or potlucks.

Make Ahead: I love preparing this salad the night before serving because it gives all those pickle and herb flavors time to soak into the orzo. Just give it a good stir before serving since the dressing might settle a bit. You can also prep all your ingredients ahead and toss everything together right before you need it.

Serve: This salad is best served chilled or at room temperature. If it seems a little dry after storing, just add a splash more pickle juice or a tiny bit of mayo to bring it back to life. Give it a taste and adjust the seasoning if needed before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 210-250
• Protein: 20-24 g
• Fat: 8-11 g
• Carbohydrates: 16-20 g

Ingredients

• 1 package shiftsetgo orzo pasta
• 1 tbsp primal kitchen or sir kensington’s avocado mayonnaise
• 1/2 cup finely chopped dill pickles
• 1 tbsp juice from dill pickles
• 1 tbsp fresh dill, minced
• 1/2 tsp dried parsley flakes
• 1/8 tsp ground dried dill
• 1/8 tsp onion powder
• Sea salt, as needed
• Black pepper, as needed

Step 1: Cook the Orzo Pasta

• 1 package ShiftSetGo orzo pasta
• sea salt, as needed

Bring 4 cups of lightly salted water to a boil in a medium saucepan.

Place the unopened pouch of ShiftSetGo orzo pasta into the boiling water.

Reduce the heat to medium and let the orzo simmer for 9 minutes.

Carefully remove the pouch from the water, drain, then transfer the orzo pasta into a small bowl.

Set aside to cool completely before proceeding.

I like to spread the orzo out a bit to help it cool faster and prevent sticking.

Step 2: Prepare and Combine Salad Ingredients

• cooked orzo pasta from Step 1
• 1 tbsp Primal Kitchen or Sir Kensington’s avocado mayonnaise
• 1/2 cup finely chopped dill pickles
• 1 tbsp juice from dill pickles
• 1 tbsp fresh dill, minced
• 1/2 tsp dried parsley flakes
• 1/8 tsp ground dried dill
• 1/8 tsp onion powder
• sea salt, as needed
• black pepper, as needed

Once the orzo has cooled, add the avocado mayonnaise, chopped dill pickles, pickle juice, minced fresh dill, dried parsley flakes, ground dried dill, onion powder, and a pinch of sea salt and black pepper to the bowl with the orzo.

Stir everything well to combine, ensuring that all the ingredients are evenly distributed.

For a brighter flavor, I like to add a bit of extra fresh dill at the end if you have it on hand.

Step 3: Chill and Serve the Salad

Serve the orzo pasta salad immediately, or refrigerate it until ready to serve.

Chilling the salad for at least 30 minutes can help the flavors meld together nicely.

Quick Dill Pickle Orzo Salad

Delicious Quick Dill Pickle Orzo Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 17 minutes mins

Total Time 25 minutes mins

Servings 4

Calories 230 kcal

Ingredients

  

• 1 package ShiftSetGo orzo pasta
• 1 tbsp Primal Kitchen or Sir Kensington's avocado mayonnaise
• 1/2 cup finely chopped dill pickles
• 1 tbsp juice from dill pickles
• 1 tbsp fresh dill, minced
• 1/2 tsp dried parsley flakes
• 1/8 tsp ground dried dill
• 1/8 tsp onion powder
• sea salt, as needed
• black pepper, as needed

Instructions

 

• Bring 4 cups of lightly salted water to a boil in a medium saucepan. Place the unopened pouch of ShiftSetGo orzo pasta into the boiling water. Reduce the heat to medium and let the orzo simmer for 9 minutes. Carefully remove the pouch from the water, drain, then transfer the orzo pasta into a small bowl. Set aside to cool completely before proceeding. I like to spread the orzo out a bit to help it cool faster and prevent sticking.
• Once the orzo has cooled, add the avocado mayonnaise, chopped dill pickles, pickle juice, minced fresh dill, dried parsley flakes, ground dried dill, onion powder, and a pinch of sea salt and black pepper to the bowl with the orzo. Stir everything well to combine, ensuring that all the ingredients are evenly distributed. For a brighter flavor, I like to add a bit of extra fresh dill at the end if you have it on hand.
• Serve the orzo pasta salad immediately, or refrigerate it until ready to serve. Chilling the salad for at least 30 minutes can help the flavors meld together nicely.