Nutrition Facts
Servings: 4 ServingCalories:280kcalTotal Fat:25gSaturated Fat: 6gTotal Carbohydrate:5gDietary Fiber: 2gSugars: 1gProtein:8g
Keto Dill Pickle Pasta Salad
We all have that one friend who’s obsessed with pickles—and let’s be honest, we might be that friend. There’s something about that salty, sour crunch that’s just impossible to resist, especially when paired with something creamy and comforting.
That’s exactly what inspired this Keto Dill Pickle Pasta Salad. We wanted to take everything we love about a classic creamy pasta salad and give it a bold, briny pickle twist. This recipe is our go-to when we’re craving something indulgent yet refreshing. It’s ideal for summer BBQs, but it also makes for a satisfying lunch you can prep ahead and keep in the fridge all week.
Instead of carb-heavy noodles, we use shirataki pasta (or zucchini spirals if you're feeling veggie-forward) to keep it light and keto-friendly. Add in chopped pickles, cheddar cubes, celery, and a creamy dill dressing, and you’ve got a low-carb comfort salad with major personality.
This dish never lasts long at parties. It’s a conversation starter, a crowd-pleaser, and a little bit weird—in the best way.
Description
This Keto Dill Pickle Pasta Salad is creamy, crunchy, and packed with tangy pickle flavor in every bite. Made with low-carb noodles, cheddar, pickles, and a dill-spiked mayo dressing, it’s the ultimate keto picnic side. Just 280 calories per serving!
Ingredients
- 1 Package Shirataki Noodles (8 oz)
- 1/2 cup chopped dill pickles
- 1/2 cup cubed cheddar cheese
- 1/3 cup diced celery
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh dill
- 1/2 cup mayonnaise
- 1 tablespoon pickle juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
For the Pasta:
For the Dressing:
Instructions
- Prep the Noodles: Rinse shirataki noodles thoroughly under cold water. Boil for 2-3 minutes, then drain and pat dry with a towel to remove excess moisture.
- Chop the Mix-ins: Dice the pickles, cheddar, celery, and red onion. Chop fresh dill.
- Make the Dressing: In a small bowl, whisk together mayo, pickle juice, mustard, garlic powder, salt, and pepper until smooth.
- Combine Everything: In a large mixing bowl, toss together the noodles, veggies, cheese, and dill. Pour the dressing over and mix until fully coated.
- Chill & Serve: Let the salad rest in the fridge for at least 10 minutes to let the flavors develop. Stir again before serving.
Note
Substitutions & Variations:
- No shirataki? Use zucchini noodles or hearts of palm pasta.
- Dairy-free? Sub the cheddar for avocado chunks or dairy-free cheese.
- Want it spicier? Add chopped jalapeños or a dash of cayenne to the dressing.
- Bulk it up? Add shredded chicken or hard-boiled eggs for more protein.