Gluten Free High Protein Dill Pickle Pasta Salad

If you love dill pickles, this is the pasta salad you have been waiting for. This Gluten Free High Protein Dill Pickle Pasta Salad is loaded with chopped dill pickles, fresh dill, cheddar cheese cubes, and a creamy tangy dressing made with both mayonnaise and Greek yogurt. The dill pickle juice goes right into the dressing for the most bold and briny flavor in every single bite.

Make it the night before and let it chill overnight for the best flavor of all.

What makes this version stand apart is the pasta. I use high protein chickpea shell pasta which packs in significantly more protein per serving than regular gluten free pasta and holds up beautifully in pasta salads without getting mushy.

If you prefer a more traditional texture, gluten free brown rice shell pasta works just as well.

Either way this salad is creamy, crunchy, tangy, and one of the best make ahead side dishes you can bring to a summer cookout, potluck, or Fourth of July gathering.

If you're looking for more gluten free cold pasta salad recipes try my Gluten Free High Protein Deviled Egg Pasta Salad, my Gluten Free Lime Cilantro Pasta Salad, my Easy Gluten Free Bow Tie Pasta Salad or my Easy Gluten Free Macaroni Salad.

You can find all of my salad recipes here: Gluten Free Salad Recipes

Ingredients

• Gluten Free High Protein Shell Pasta or Gluten Free Brown Rice Shell Pasta
• Dill Pickles
• Cheddar Cheese
• Yellow Onion
• Fresh Dill
• Dill Pickle Juice
• Mayonnaise
• Full Fat Plain Greek Yogurt or Sour Cream
• Salt
• Garlic Powder
• Black Pepper

Instructions

Cook the pasta per the instructions on the package. Drain and rinse under cold water until cool. Pour into a large mixing bowl.

Add the chopped pickles, cheddar cheese cubes, onion, dill, dill pickle juice, mayonnaise, yogurt, salt and pepper to the mixing bowl. Stir to combine.

Chill in the refrigerator for at least 30 minutes before serving. I like this salad best the next day, so if you can make it the day before you want to serve it.

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If you make this Gluten Free High Protein Dill Pickle Pasta Salad I would love to hear what you think! Leave a comment below and let me know how it turned out or tag me on Instagram so I can see your bowl.

This is one of those summer pasta salads that earns a permanent spot in your cookout rotation so save it to your favorite Pinterest board so you always have it ready for your next potluck or Fourth of July gathering!

Storage

Store leftover dill pickle pasta salad in an airtight container in the refrigerator for up to four days. The pasta will absorb some of the dressing as it sits so give it a good stir before serving each time. If it looks a little dry add a small spoonful of mayonnaise and a splash of dill pickle juice and stir to refresh the dressing. Do not freeze this salad as the pasta and dressing do not hold up well after thawing.

Frequently Asked Questions

Why Chickpea Pasta Makes This High Protein

Not all gluten free pasta is created equal when it comes to protein. Regular gluten free pasta made from rice or corn has very little protein per serving. Chickpea pasta changes that significantly.

A serving of gluten free chickpea shell pasta has roughly twice the protein of regular gluten free pasta. It also has more fiber which helps you feel full longer. The flavor is mild and slightly nutty and it holds its shape beautifully in pasta salads without turning mushy overnight.

If you want a more traditional pasta salad texture and flavor, gluten free brown rice shell pasta works equally well in this recipe. The protein content will be lower but the salad will still be delicious.

Why Shell Pasta Works Best

Shell pasta is the best shape for this salad because the curved shell shape scoops up the creamy dressing inside each piece so you get a little pocket of flavor in every bite. The shells are also similar in size to the chopped pickle pieces and cubed cheddar which means you get pasta, pickle, cheddar and dressing in every single forkful.

Rotini and elbow macaroni are the next best options if you cannot find shell pasta in a gluten free or high protein version.

Cheddar Cubes vs Shredded Cheese

This recipe calls for cheddar cheese cut into small cubes rather than shredded and the difference matters. Shredded cheddar tends to clump together and dissolve into the dressing as the salad sits in the refrigerator. Cubed cheddar holds its shape, stays firm, and gives you a satisfying cheesy bite in every forkful even after the salad has been chilling overnight.

Cut your cheddar into small quarter inch cubes so they are easy to scoop up with the pasta on a fork.

Greek Yogurt vs Sour Cream

This recipe gives you the option of using either plain Greek yogurt or sour cream in the dressing and both work well. Here is how they compare.

• Greek yogurt gives the dressing a slightly tangier flavor and adds a meaningful protein boost to each serving. It is a little lighter than sour cream and blends beautifully with the mayonnaise for a creamy finish.
• Sour cream gives the dressing a richer and more traditional pasta salad flavor. It is slightly thicker than Greek yogurt and produces a creamier and more indulgent dressing.
• I use Greek yogurt in this recipe to keep the protein content high but sour cream is a great option if you want a more classic flavor.

Make Ahead Instructions

This salad gets significantly better as it sits. The pasta absorbs the dressing, the pickle flavor deepens, and everything comes together in a way that a freshly made salad simply cannot replicate.

Make it the night before you plan to serve it and refrigerate it overnight. Give it a good stir before serving. If the dressing has been absorbed and the salad looks a little dry add a small spoonful of mayonnaise and a splash of pickle juice and stir to refresh it.

Serving Suggestions

This pasta salad is a natural companion to anything coming off the grill.

• With burgers. The tangy pickle flavor pairs perfectly with a juicy burger and makes this the ideal cookout side dish.
• With grilled chicken. Serve alongside grilled lemon garlic chicken thighs or air fryer chicken for a complete and satisfying summer meal.
• At a potluck or cookout. This salad travels well and can be made completely ahead of time. It holds up beautifully in the refrigerator for the whole event.
• For Fourth of July. A must make for your holiday spread. The make ahead nature makes it perfect for entertaining.
• As a meal prep lunch. Portion into individual containers on Sunday and enjoy as a protein packed lunch all week long.