Best High Protein Dill Pickle Pasta Salad

Here is my favorite high protein dill pickle pasta salad recipe, packed with chickpea pasta, crunchy vegetables, fresh herbs, and a creamy tangy dressing made with Greek yogurt, pickle juice, and plenty of dill.

This pasta salad has become my go-to for summer potlucks and meal prep because it’s filling, stays fresh in the fridge for days, and honestly, tastes even better the next day. Plus, with all that protein, it actually keeps you full instead of leaving you hungry an hour later.

What Kind of Protein Pasta Should I Use?

You’ve got plenty of options when it comes to protein pasta these days, and most of them will work great in this salad. Chickpea pasta, lentil pasta, and edamame pasta are all solid choices that hold up well when mixed with dressing and other ingredients. If you prefer a milder flavor, go for a blend that combines regular wheat with added protein, as some bean-based pastas can have a slightly earthy taste. Whatever you choose, just make sure to cook it al dente and rinse it with cold water after draining to stop the cooking process and prevent your pasta salad from getting mushy.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you’ve got:

• Protein pasta: Regular pasta works fine if you’re not worried about the extra protein. You can also try chickpea pasta, lentil pasta, or whole wheat pasta. Just cook according to package directions since cooking times vary.
• Chickpeas: White beans, black beans, or even edamame make great substitutes. If you’re using canned beans, just drain and rinse them like you would with chickpeas.
• Kale: Spinach, arugula, or chopped romaine lettuce work well here. If using kale feels too tough, massage it with a bit of olive oil first to soften it up.
• Greek yogurt: Sour cream or regular yogurt can replace Greek yogurt, though you might want to add a bit more mayo to keep the dressing thick and creamy.
• Cheddar cheese: Try mozzarella, feta, or even cubed Swiss cheese. Feta adds a nice tangy kick that pairs well with the pickles.
• Fresh dill: If you don’t have fresh dill, just use more dried dill – about 1 tablespoon extra should do the trick. Fresh parsley also works if you’re out of dill entirely.

Watch Out for These Mistakes While Cooking

The biggest mistake with pasta salad is adding the dressing while the pasta is still warm, which causes the yogurt-based dressing to become runny and get absorbed too quickly – always let your pasta cool completely or even chill it in the fridge for 20 minutes first.

Protein pasta tends to be starchier than regular pasta, so make sure to rinse it under cold water after draining to remove excess starch and prevent clumping.

Don’t skip massaging the kale for a minute or two before adding it to the salad, as this breaks down the tough fibers and makes it much more enjoyable to eat.

Since pasta salad absorbs dressing as it sits, consider making extra dressing or reserving some pickle juice to refresh the salad before serving, especially if you’re making it a day ahead.

What to Serve With Dill Pickle Pasta Salad?

This pasta salad is pretty filling on its own thanks to all that protein, so it pairs best with lighter sides that won’t weigh you down. I love serving it alongside grilled chicken, burgers, or hot dogs at summer cookouts since the tangy pickle flavor cuts through richer meats really nicely. A simple fruit salad with watermelon and berries makes a refreshing contrast to the savory, creamy pasta, or you could go with some baked chips and veggie sticks if you want something to munch on. If you’re making this for meal prep, it works great as a standalone lunch that keeps you full for hours.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors blend together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to stir in a splash of pickle juice or a bit more Greek yogurt before serving if it seems dry, since pasta tends to soak up the dressing over time.

Make Ahead: This is a great recipe to prep the night before a picnic or potluck. The kale holds up really well and won’t get soggy like other greens. Just give it a good stir before serving and taste to see if it needs a pinch more salt or a drizzle of pickle juice.

Estimated Nutrition

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

• Calories: 1800-2000
• Protein: 120-140 g
• Fat: 40-50 g
• Carbohydrates: 250-280 g

Ingredients

For the salad:

• 14 oz protein pasta (I always use Banza chickpea pasta)
• 20 oz chickpeas (rinsed and drained thoroughly)
• 2 cups kale (destemmed and finely shredded into thin ribbons)
• 1.5 cups cucumbers (diced into 1/2-inch pieces)
• 1 cup pickles (chopped into 1/4-inch pieces for even distribution)
• 1/2 cup red onion
• 1/3 cup fresh dill
• 1/2 cup cheddar cheese (sharp variety gives better flavor)

For the dressing:

• 3/4 cup greek yogurt (I prefer Fage 2% for the creamiest texture)
• 2 tbsp mayonnaise
• 1/3 cup pickle juice (taken directly from the jar)
• 1/4 cup fresh dill
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp dried dill
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 tsp Dijon mustard

Step 1: Prepare the Mise en Place and Cook the Pasta

• 14 oz protein pasta
• 2 cups kale
• 1.5 cups cucumbers
• 1 cup pickles
• 1/2 cup red onion
• 1/3 cup fresh dill
• 1/4 cup fresh dill

While bringing a large pot of salted water to a boil, prepare all your vegetables: destem and finely shred the kale into thin ribbons, dice the cucumbers into 1/2-inch pieces, chop the pickles into 1/4-inch pieces, thinly slice the red onion, and finely chop the fresh dill (you’ll need 1/3 cup plus 1/4 cup total, so chop it all at once).

Once the water is boiling, cook the protein pasta according to package directions until al dente, then drain thoroughly and set aside to cool for about 5 minutes while you continue prepping.

Step 2: Make the Dressing

• 3/4 cup greek yogurt
• 2 tbsp mayonnaise
• 1/3 cup pickle juice
• 1/4 cup fresh dill
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp dried dill
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 tsp Dijon mustard

In a separate medium bowl, whisk together the Greek yogurt, mayonnaise, and pickle juice until smooth and well combined.

Add the onion powder, garlic powder, Dijon mustard, dried dill, salt, and pepper, whisking until fully incorporated and no lumps remain.

The dressing should taste tangy and herbaceous with a subtle pickle undertone—I like to taste it here and adjust the salt if needed since pickle juice can vary in saltiness.

Set aside.

Step 3: Assemble the Salad

• cooked pasta from Step 1
• 20 oz chickpeas
• prepared vegetables from Step 1
• 1/3 cup fresh dill
• 1/2 cup cheddar cheese

In a large bowl, combine the cooled pasta from Step 1 with the rinsed and drained chickpeas, shredded kale, diced cucumbers, chopped pickles, sliced red onion, and fresh dill.

I like to use my hands to gently massage the kale for about 30 seconds—this softens it slightly and helps it absorb flavors better without making the salad watery.

Add the sharp cheddar cheese and toss everything together until evenly distributed.

Step 4: Dress and Finish the Salad

• assembled salad from Step 3
• dressing from Step 2

Pour the dressing from Step 2 over the salad and toss thoroughly until all ingredients are evenly coated with the creamy dressing.

Make sure to scrape the bottom of the bowl as you toss to incorporate any vegetables that settled.

The salad can be served immediately for a warm pasta salad, or chilled in the refrigerator for at least 30 minutes before serving for a cold version—both are delicious.

Best High Protein Dill Pickle Pasta Salad

Delicious Best High Protein Dill Pickle Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 7 servings

Calories 1900 kcal

Ingredients

  

For the salad

• 14 oz protein pasta (I always use Banza chickpea pasta)
• 20 oz chickpeas (rinsed and drained thoroughly)
• 2 cups kale (destemmed and finely shredded into thin ribbons)
• 1.5 cups cucumbers (diced into 1/2-inch pieces)
• 1 cup pickles (chopped into 1/4-inch pieces for even distribution)
• 1/2 cup red onion
• 1/3 cup fresh dill
• 1/2 cup cheddar cheese (sharp variety gives better flavor)

For the dressing

• 3/4 cup greek yogurt (I prefer Fage 2% for the creamiest texture)
• 2 tbsp mayonnaise
• 1/3 cup pickle juice (taken directly from the jar)
• 1/4 cup fresh dill
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp dried dill
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 tsp Dijon mustard

Instructions

 

• While bringing a large pot of salted water to a boil, prepare all your vegetables: destem and finely shred the kale into thin ribbons, dice the cucumbers into 1/2-inch pieces, chop the pickles into 1/4-inch pieces, thinly slice the red onion, and finely chop the fresh dill (you'll need 1/3 cup plus 1/4 cup total, so chop it all at once). Once the water is boiling, cook the protein pasta according to package directions until al dente, then drain thoroughly and set aside to cool for about 5 minutes while you continue prepping.
• In a separate medium bowl, whisk together the Greek yogurt, mayonnaise, and pickle juice until smooth and well combined. Add the onion powder, garlic powder, Dijon mustard, dried dill, salt, and pepper, whisking until fully incorporated and no lumps remain. The dressing should taste tangy and herbaceous with a subtle pickle undertone—I like to taste it here and adjust the salt if needed since pickle juice can vary in saltiness. Set aside.
• In a large bowl, combine the cooled pasta from Step 1 with the rinsed and drained chickpeas, shredded kale, diced cucumbers, chopped pickles, sliced red onion, and fresh dill. I like to use my hands to gently massage the kale for about 30 seconds—this softens it slightly and helps it absorb flavors better without making the salad watery. Add the sharp cheddar cheese and toss everything together until evenly distributed.
• Pour the dressing from Step 2 over the salad and toss thoroughly until all ingredients are evenly coated with the creamy dressing. Make sure to scrape the bottom of the bowl as you toss to incorporate any vegetables that settled. The salad can be served immediately for a warm pasta salad, or chilled in the refrigerator for at least 30 minutes before serving for a cold version—both are delicious.