If you’re the kind of person who snacks on crunchy, tangy pickles, you’re going to be hooked on this Dill Pickle Pasta Salad.
It’s creamy, crunchy, tangy, and layered with big flavor in every bite—all packed into a Mason jar for the easiest grab-and-go lunch. Loaded with sour pickles and briny goodness (because why not to use the leftover brine? It's so delish), it’s perfect for meal prep, quick work lunches, hosting dish, or packing a picnic. Trust us—this one’s a keeper for any pickle lover.
Ingredients:
Makes 1 jar
- 1/2 cup cooked chicken or chickpeas
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sour pickles, chopped (homemade are best)
- 1/2 cup pasta
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh green onion, chopped
- 1/4 cheddar cheese, shredded
Dressing (stored in Snack Stack):
- 1/4 cup sour pickles brine
- 3-4 tbsp greek yogurt
- 1-2 tbsp mayo (or use more greek yogurt)
- 1 tbsp mustard
- 1/4 tsp garlic powder
- 1 tsp olive oil
*adjust the ingredients to your preferred consistency.
Tools:
Instructions:
- Cook pasta, drain, and let cool.
- Layer ingredients in your Mason jar—start with the chicken, followed by tomatoes, pickles, pasta, dill, green onion, and top with shredded cheese.
- Mix the dressing ingredients inside your Snack Stack.
- Place the Snack Stack into the Mason jar, close the jar with the Tough Top airtight lid, and store in the fridge.
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When you're ready to eat, just pour the dressing from the Snack Stack into your Mason jar, give it a good shake, or transfer everything to a bowl and mix it up. Keeping the dressing separate helps your salad stay fresh and crisp—no soggy pasta or weird textures here!
Enjoy!
inspired by Plant You recipe: https://plantyou.com/dill-pickle-pasta-salad/
