WHY YOU’LL LOVE NOODLE SALAD WITH TUNA

• Classic deli-style flavor that everyone recognizes
  
• Perfect make-ahead pasta salad
  
• Creamy but still bright and fresh
  
• Great for potlucks, picnics, and BBQs
  
• One of those dishes that always disappears first

Tuna Pasta Salad

I love pasta salads. Honestly, I might love them a little too much. We have more than 40 pasta salad recipes on the site now!

Everything from the classic macaroni salads you grew up with to some seriously wild flavor combinations like Taco Pasta Salad, Hawaiian Pasta Salad, and even Po’ Boy Shrimp Pasta Salad.

But every once in a while, you just want a classic.

This tuna noodle salad is exactly that. Creamy, tangy, and packed with that old-school deli flavor that somehow feels familiar the first time you taste it.

It’s simple, satisfying, and exactly the kind of salad that shows up at picnics, potlucks, and family gatherings… and somehow disappears faster than everything else on the table.

For more easy sides for the summer try our best salad recipes, they’re easy, healthy, and packed with flavor!

INGREDIENT NOTES

• Cellentani Pasta: The spiral shape holds the dressing beautifully and gives every bite great texture. This is my favorite pasta shape. I especially love it in pasta salads and mac and cheese!
  
• Tuna Packed in Water: Keeps the salad lighter and lets the dressing stay creamy instead of oily.
  
• Baby Dill Pickles: Bring brightness and crunch that balances the creamy dressing.
  
• Red Onion: Adds a sharp bite that cuts through the richness.
  
• Celery Salt: The secret ingredient that gives this noodle salad with tuna its classic deli flavor.

VARIATIONS

Cheddar Tuna Salad: Mix a handful or two of shredded cheddar cheese.

Peas & Tuna Version: Stir in 1 cup of frozen peas. No need to thaw first.

Celery Crunch: Add diced celery to tuna pasta salad for extra texture.

Lemon Herb: Increase the amount of lemon juice and add extra fresh dill.

Spicy Kick: Add a dash of hot sauce or cayenne pepper.

SERVING SUGGESTIONS

• Perfect for summer BBQ spreads.
  
• Serve alongside burgers or grilled chicken.
  
• Pair with sandwiches for an easy lunch.
  
• Bring cold tuna pasta salad and a classic Caesar salad to potlucks and picnics.
  
• Add a side of fresh fruit or corn on the cob.

TUNA PASTA SALAD RECIPE FAQ

The key to a great pasta salad is balance.

You want creamy dressing, but you also need bright elements to keep it from feeling heavy. That’s where the lemon juice, pickles, and red onion come in… they wake everything up and keep the tuna pasta salad tasting fresh.

Rinsing the pasta under cold water also matters more than people think.

It stops the cooking immediately and cools the pasta quickly, so the dressing stays thick instead of getting absorbed too quickly.

And letting the salad chill before serving? That’s when the flavor really settles in.

TOOLS NEEDED

• Large Pot & Colander: For boiling and draining the pasta.
  
• Chef’s Knife: To chop the pickles and onions, and slice the tomatoes.
  
• Mixing Bowls: One for the dressing, then another to toss everything together.
  
• Whisk: Ensures a smooth and creamy dressing.
  
• Rubber Spatula or Large Spoon: For easy mixing.

Enjoy!

With love, from our simple kitchen to yours.

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Tuna Pasta Salad

Tuna Pasta Salad is packed with deli-counter flavor, with crisp pickles, red onions, and a creamy, tangy dressing. One of my favorites!

Course Side Dish

Cuisine American

Method Mixed, Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 200cal

Author Donna Elick

Ingredients

• 1 pound cellentani pasta uncooked
• 10 ounces tuna in water drained
• 1 cup grape tomatoes (about 5 ounces), halved
• 1/2 cup baby dill pickles diced (about 3 pickles)
• 1/2 cup red onion diced

Dressing

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1 1/4 teaspoons celery salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon granulated sugar

Garnish

• 1 teaspoon fresh dill chopped
• Kosher salt and fresh ground black pepper

Instructions

• COOK PASTA: Bring a large pot of salted water to a boil. Add 1 pound cellentani pasta and cook according to package directions until al dente, about 10 to 11 minutes. Drain and rinse under cold water to stop the cooking. Set aside to cool.
• MAKE DRESSING: In a medium bowl, whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon lemon juice, 1 1/4 teaspoons celery salt, 1/4 teaspoon fresh ground black pepper, and 1 teaspoon granulated sugar until smooth and creamy.
• COMBINE SALAD: In a large bowl, add the cooled pasta, 10 ounces tuna in water, 1 cup grape tomatoes, 1/2 cup baby dill pickles, and 1/2 cup red onion. Pour the dressing over the mixture and gently toss until everything is evenly coated.
• CHILL: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.
• GARNISH AND SERVE: Sprinkle 1 teaspoon fresh dill over the salad. Taste and season with Kosher salt and fresh ground black pepper if needed. Serve chilled.

Video

Notes

Make-Ahead: This pasta salad can be made up to 24 hours in advance. Stir before serving and add a spoonful of mayonnaise if it seems dry.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Not recommended. This salad is best served cold.

Freezing: Freezing is not recommended because the mayonnaise dressing may separate after thawing.

Ingredient Tip: Tuna packed in water keeps the salad light and fresh. Drain it well so the dressing stays thick and creamy.

Nutrition

Serving: 1 | Calories: 200cal | Carbohydrates: 3g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 650mg | Sugar: 2g | Fiber: 1g | Calcium: 25mg | Iron: 1mg

Originally published April 2021, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Tuna Pasta Salad + Video appeared first on The Slow Roasted Italian.

This is a copycat recipe for my favorite Texas Roadhouse fried pickles, and they are simply irresistible. You’ll want to keep the whole batch to yourself!

Some people like to add a little bit of hot sauce to these crispy fried pickles, but the first time I made them, I just enjoyed the flavor of this great recipe without adding anything extra. 

I think that these would be a great option with any kind of pickles, although dill pickles are my favorite.  

Some people do fry up the whole pickle, but I’m a big fan of sliced air-fried pickles that I can pick up and pop in my mouth! Dill pickle slices are the perfect grab and eat size! 

Once I made the first batch, I knew that I was hooked on this easy appetizer. 

It’s just one of those tasty recipes that makes a super easy snack, but can also be a fun appetizer for happy hour or game day. 

Get that air fryer basket ready because golden brown pickle perfection is about to happen! Let the hot air take over and make these easy air fryer pickles! Everyone will love them! 

Air Fryer Fried Pickles

Since air fried pickles are lightly breaded and use a fraction of the oil as deep-fried versions, you can enjoy them guilt-free as well.

Looking for more air fried appetizers? Try your hand at homemade pizza rolls or chicken wings.

I especially love tossing in my favorite frozen fries or onion rings. They come out even crispier than with the oven, and in half the time!

And creamy goat cheese balls come out of the air fryer as the perfect appetizer!

Or I make quite possibly the most unique pairing ever with calamari in the air fryer!

Wanna see a recipe I guarantee you’ve never seen before? Try my Kool Aid Pickles for a strange but addictive snack!

Ingredient Notes and Substitutions

• Dill pickle chips – For a sweeter flavor, you could use bread and butter pickles.
  
• All-purpose flour – To cut the carbs in this recipe, you could use coconut flour or almond flour instead. For extra crunch, try mixing in some Panko breadcrumbs!
  
• Spices – I like zesty and spicy flavors, so I use cayenne powder and Cajun seasoning. 
  
  The flavor of the air fried pickles isn’t terribly spicy, but you’re welcome to cut back on the amounts or omit the spices completely.

Tips for the Best Tasting Air Fried Pickles

• Dry them first. Drain the jar and lay out the slices on a paper towel to absorb the excess juice. 
  You’ll want them to be nice and dry so the flour mixture sticks to the surface.
  
• Adjust the seasonings. The Cajun seasoning adds both salt and heat to these fried dill pickles, so leave it out if you’re sensitive to either. 
  
• Don’t forget the oil! Avoid flour spots on your fried dill pickles by spraying both sides well with oil. This gets them nice and crispy too.
  
• Leave space for circulation. When food is crowded or stacked in the air fryer, it can become soggy wherever it overlaps. Keep everything in a single layer with space in between individual slices.
  
• Want them extra crispy? Simply increase the cooking time, checking every minute to two to ensure your air fryer pickles don’t burn.

Storage and Reheating

While best served fresh, air fryer fried pickles can be kept for 1 to 2 days in an airtight container. Warm them back up at 325°F for a few minutes and don’t forget to spray the basket first!

Air Fryer Pickles FAQ

Serving Suggestions

Enjoy a plate of air fryer pickles as a game day snack, or serve them alongside your favorite sandwich or gourmet hamburger.

Since these have a little bit of spice to them, they pair really well with any of these creamy sauces:

• Buttermilk ranch
• Dill dip
• Southwest ranch
• Aioli
• Honey mustard dip
• Blue cheese dressing

Enjoy!

With love, from our simple kitchen to yours.

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Best Crispy Air Fryer Fried Pickles Recipe + Video

Air fryer fried pickles are coated in flour and spices to make them extra crunchy and delicious! Make this recipe for an easy appetizer or snack.

Course Appetizer

Cuisine American

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 1

Calories 281cal

Author Donna Elick

Equipment

• air fryer
• food-safe spray bottle
• tongs

Ingredients

• 2 cups hamburger dill chips drained
• 1/2 cup all-purpose flour
• 1 teaspoon cajun seasoning
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon paprika
• 1 teaspoon garlic powder
• Olive oil cooking spray without propellant
• dipping sauce of your choice

Instructions

• Place a paper towel on a plate and line with pickle chips. Place another paper towel on top to absorb the pickle juice. Allow to sit for 15-20 minutes.
• Meanwhile in a small bowl, mix flour with cajun seasoning, cayenne pepper, dried basil, paprika, and garlic powder. Set aside.
• Preheat the air fryer at 360°F for 4 minutes.
• Spray the bottom of the air fryer basket generously with the olive oil cooking spray.
• Place the pickles in the flour mixture until thoroughly coated on both sides. Next, place pickles in the sprayed basket in a single layer(try to keep them from touching each other, and cook in batches). Spray olive oil all over the coated pickles.
• Set the air fryer 360°F for 12 minutes, stopping at 6 minutes to pull the basket out and carefully flip the pickles over with a fork or tongues. (Spray the pickles on the opposite side if there are any parts with flour) Continue to cook for the remaining time or until golden brown and desired crispness. Add additional time if desired. Work in batches until all pickles are air fried.
• Remove from the air fryer and serve with dipping sauce.

Video

Notes

When pickles are touching each other or stacked, they can become soggy in those areas. To avoid soggy pickles, just space them out in a single layer.

This recipe was made in the Cosori air fryer, 5.8 quart. If you have a smaller or larger air fryer, you may need to adjust cooking times. Also, if you use more or less pickles than recommended in the recipe, you will need to adjust cook times. Start with lower times and check often until they are cooked as desired.

If you like your pickles only lightly crisped, once you flip them over and start cooking again, just check on them about every 2 minutes to desired crispness.

Nutrition

Serving: 1 | Calories: 281cal | Carbohydrates: 57g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 2316mg | Sugar: 4g | Fiber: 6g | Calcium: 180mg | Iron: 4mg

Originally published March 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Best Crispy Air Fryer Fried Pickles Recipe + Video appeared first on The Slow Roasted Italian.

Kool Aid Pickles

Listen… I know it sounds a little crazy. But one bite of a cherry red koolickle and I promise you’ll understand the hype!!!

These sweet-and-sour pickles are a quirky Southern staple, and they’re ridiculously easy to make.

I started making them for my daughter when she was little (because who can resist a bright red pickle?!), and now I keep a jar tucked in the back of the fridge just for snacking.

They’re weird, they’re wonderful, and they disappear faster than you’d think.

Bring them to a potluck and just watch people’s faces. First it’s confusion… then curiosity… then that “wait… I actually love this” moment. Every. Single. Time.

Still not convinced? Whip up a batch of classic, crispy fried pickles instead. They’re soooo good with homemade ranch!

INGREDIENT NOTES

• Jarred Pickles – Standard pickle spears are your best bet. Avoid bread-and-butter or sweet pickles… they just don’t work or hold up as well.
  
  Have a jar of whole pickles already? Just slice them into spears before getting started!
  
• Kool Aid – The flavor is flexible, but I’ve found that the red packets give the best, brightest colors.
  
  Cherry and Tropical Punch seem to be the most popular, but Grape, Watermelon, and Blue Raspberry are fun too.
  
• Granulated Sugar – Can’t be the powdered stuff, and it can’t be liquid or else it will displace some of the pickle juice. Stick to regular white granulated sugar and adjust the amount to taste.
  
  That said, it’s best to make this recipe at least once before you try making it sweeter. It’s hard to tell exactly how it’ll taste until the 5th day!

VARIATIONS

Blue Koolickles: Use Blue Raspberry Kool-Aid for a bold, electric look.

Spicy Sweet: Add a few sliced jalapeños or a dash of hot sauce to the jar.

Lemon-Lime: Try lemon-lime drink mix plus lime slices for a citrus twist.

Candy Sweet: Add an extra ¼ cup of sugar to the jar.

Sugar-Free: Use sugar-free Kool-Aid and a sugar substitute like erythritol.

Chips & Dip Style: Swap in sliced pickles and serve with a side of cream cheese dip.

KOOLAID PICKLES FAQ

Over the years, I’ve tested different flavors, sugar levels, and pickle styles, discovering how to make Kool Aid pickles with the perfect sweet-salty balance.

The key to great koolickles is osmosis, the process where the sugar and Kool-Aid seep into the pickles over time, replacing some of the salty brine with sweet, fruity flavor.

The longer the pickles sit, the deeper the color and the more intense the flavor. That’s why the 3 to 5-day chill is so important.

The sugar also softens the pickles slightly, giving them that juicy, almost candy-like crunch.

It’s one of those recipes that feels like magic, and it’s impossible not to love once you taste it.

TOOLS NEEDED

• 24-ounce pickle jar with lid (use the original jar!)
  
• Measuring spoons
  
• Small funnel (optional, for adding sugar/Kool-Aid)
  
• Spoon for serving

Enjoy!

With love, from our simple kitchen to yours.

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Kool Aid Pickles (Easy Salty Sweet Koolickles)

Kool Aid Pickles are a punchy, colorful snack with a fun tart flavor. Make and store them right in the pickle jar. Talk about easy peasy!

Course Snack

Cuisine American

Method Mixed

Prep Time 2 minutes minutes

chill time 3 days days

Total Time 3 days days 2 minutes minutes

Servings 6

Calories 46cal

Author Donna Elick

Ingredients

• 1 (24-ounce) jar dill pickle spears
• 1 packet red or blue Kool-Aid (Cherry and Tropical Punch are favorites)
• 1/4 cup granulated sugar

Instructions

• Add the Kool-Aid: Open 1 (24-ounce) jar dill pickle spears and pour 1 packet red or blue Kool-Aid directly into the liquid. Close the lid tightly and shake the jar until the powder begins to dissolve.
• Add the Sugar: Open the jar again and slowly pour in 1/4 cup granulated sugar. Wait a few seconds for it to settle before sealing the lid.
• Shake it Up: Shake the jar well to mix the Kool-Aid and sugar into the brine.
• Chill and Infuse: Place the jar in the refrigerator and let it chill for 3 to 5 days, shaking once a day to keep the flavors evenly distributed.
• Serve: Once the pickles are deeply colored and fully infused, serve cold and enjoy!

Notes

Storage: Store the pickles in the refrigerator for up to 1 month. Keep them submerged in the liquid to preserve color and flavor.

Flavor Notes: Cherry and Tropical Punch give you that classic red koolickle color, but you can experiment with any flavor you love. Blue raspberry, grape, and watermelon are all wild and delicious.

Customization Ideas: Try using sliced pickles or chips instead of spears for party trays. Use less sugar if you want a more tangy bite, or add more if you like things sweet-sweet.

Make It a Party Trick: Serve koolickles at cookouts, kids’ parties, or holiday spreads. They’re always the most talked-about snack on the table.

Nutrition

Serving: 1 | Calories: 46cal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Sodium: 916mg | Sugar: 10g | Fiber: 1g | Calcium: 61mg | Iron: 0.3mg

Originally published July 2023, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Kool Aid Pickles (Easy Salty Sweet Koolickles) appeared first on The Slow Roasted Italian.

Dill Pickle Pasta Salad

You know I can’t pass up a new idea for pasta salad. With over 30 recipes on the blog, I’m always coming up with new flavor and ingredient combinations to satisfy my cravings!

So as I was staring down a few extra pickle jars on the pantry shelf, it was like lightning struck, and I got right to work.

Much like a traditional mac salad, this dill pickle pasta salad recipe is strictly meant to be a side — though I wouldn’t plan on having any leftovers.

Even if you aren’t a huge fan of pickles, you’ll be going back for seconds!

Chad’s already requested that I make it for our next barbecue night. And with how easy it is to throw together, I’m sure it’ll make an appearance at potlucks throughout the warmer months. 

Keep this recipe for dill pickle pasta salad handy… everyone will ask for a copy!

Another of my tasty pasta salads Cuban Sandwich Pasta Salad also has tangy pickles, but with added ham and mustard dressing!

Ingredient Notes and Substitutions

• Rotini Pasta – I love the way all the twists and turns grab onto the creamy dressing!
  
  That said, elbow macaroni, bowtie (farfalle), or cavatappi would make an excellent choice for this dill pickle pasta salad recipe.
  
• Dill Pickles – If you prefer a sweeter twist, swap dill pickles for bread-and-butter pickles or sweet gherkins.
  
  You’ll need juice from the jar too — most of it goes in the dressing, but you’ll need some to marinate the cooked pasta before adding the veggies and cheese.
  
• Red Onion – Sweeter and less sharp than white or yellow onions. Shallots are the best substitute.
  
  If yours is particularly sharp and potent, try soaking slices in ice water for a few minutes before dicing.
  
• Cherry Tomatoes – These hold their shape so well, making them perfect for any type of salad!
  
  Grape tomatoes are the best swap, and you halve either variety in seconds with my simple kitchen hack.
  
• Bell Pepper – I love the sweetness of red bell pepper, but an orange or yellow one would work just as well in this dill pickle pasta salad.
  
  Avoid green bell peppers as they’ll be too bitter with the other flavors.
  
• Cheddar Cheese – Freshly shredded cheese will have the best flavor and texture, and it blends more seamlessly into the dish than cubed cheese.
  
  Try Monterey Jack for a milder flavor, or Pepper Jack for some heat.
  
• Mayonnaise – The creamy base for the dressing! Add extra to make it even creamier, or swap with sour cream or Greek yogurt for a tangier flavor.
  
  You can also mix and match, combining mayo and Greek yogurt for a lighter dressing, or mayo and sour cream for a richer one.
  
• Fresh Dill – This feathery herb has an irresistibly fresh and earthy flavor, a bit like parsley and celery mixed together.
  
  If you can’t get your hands on fresh dill, substitute 1 tablespoon of dried.

Tips and Tricks to Make the Best Recipe for Dill Pickle Pasta Salad

• Slightly undercook the pasta before marinating.

It will continue to soften as it soaks up the pickle juice, then even more as it sits in the dressing.

That means you’ll want to cook it to al dente — where it still has some bite — or a few minutes less than the package directions.

It also helps to rinse the cooked pasta under cold water, just enough to stop it from cooking and prevent it from sticking together. You still want it to be a bit warm to better absorb the pickle juice.

• Adjust the amount of dressing as needed.

Keep in mind that the pasta will soak some of it up, so it’s fine if it seems like a little too much at first.

If you’re not sure, you can always start with less and add more after it’s been chilled.

• Chill for at least 1 hour.

This helps the flavors develop more and ensures that all of the ingredients are at the same temperature. Also, this pasta salad just tastes better cold!

1 hour is the minimum, but you can definitely let it chill for longer. The perfect make-ahead option!

Prep Ahead

• Slice pickles
• Dice onion and bell pepper
• Halve the cherry tomatoes
• Mix the dressing

Kitchen Tools You Will Need

• Large Pot and Strainer to cook and drain the pasta.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Serving Suggestions 

All you need is a protein to make a meal out of this dill pickle pasta salad! It’s delicious with my lemon rosemary chicken, tender steak bites, or bacon wrapped brussel sprouts.

The tangy flavors are delicious with just about anything that’s grilled, making it an excellent dish for barbecues and potlucks too.

Pair with ranch chicken kabobs, pulled pork, ribs, and more!

Storage and Make Ahead Tips

What I love most about this recipe for dill pickle pasta salad is that it’s even better as leftovers! 

Extra time in the fridge allows the flavors to meld and marry, and the pasta soaks up even more of the tanginess.

Leftovers will keep for 3-4 days in an airtight container, but it’s best if you enjoy it within the first 2 days.

I like to store a little extra dressing in a jar and add it to the pasta salad if it seems a bit dry.

Dill Pickle Pasta Salad Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Summer Salad Recipes

Orecchiette Pasta Salad

Bacon Ranch Pasta Salad Recipe with Tortellini + Video

Greek Tortellini Salad

Easy Pizza Pasta Salad Recipe with Tortellini + Video

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

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Dill Pickle Pasta Salad

Dill Pickle Pasta Salad is the perfect make-ahead side dish, packed with zesty, creamy, and crunchy goodness. It’ll be the star of the show!

Course Salad

Cuisine American

Method Mixed

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

chill time 1 hour hour

Total Time 1 hour hour 26 minutes minutes

Servings 8

Calories 463cal

Author Donna Elick

Ingredients

• 1 box 16 ounces rotini pasta
• 4 tablespoons pickle juice from the jar
• 1 cup sliced dill pickles
• 1/4 cup diced red onion
• 1/2 cup diced red bell pepper
• 1/2 cup halved cherry tomatoes
• 1/2 cup shredded cheddar cheese

For the Dressing:

• 1 cup mayonnaise
• 1/4 cup chopped fresh dill or 1 tablespoon dried dill
• 1/4 cup pickle juice from the jar
• Salt and fresh ground black pepper to taste

Instructions

• Cook the Pasta: Prepare the rotini pasta according to package instructions. Rinse under cold water and drain well.
• Marinate the Pasta: In a large mixing bowl, combine the cooked pasta and 4 tablespoons of pickle juice. Let sit for 10 minutes to absorb flavor.
• Add the Vegetables: Stir in the diced pickles, red onion, red bell pepper, cherry tomatoes, and shredded cheddar cheese until well combined. Set aside.
• Make the Dressing: In a medium bowl, whisk together the mayonnaise, fresh or dried dill, pickle juice, salt, and pepper until smooth. Taste and adjust seasonings as needed.
• Combine & Chill: Pour the dressing into the pasta salad and mix until evenly coated. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
• Garnish & Serve: Sprinkle with additional chopped fresh dill before serving. Enjoy!

Notes

Flavor Boost: Allowing the cooked pasta to marinate in pickle juice enhances the pickle flavor and gives the salad a more pronounced tang.

Creamy Variations: For a creamier pasta salad, add extra mayonnaise. For a lighter version, substitute half of the mayonnaise with Greek yogurt. For a richer dressing, swap half of the mayonnaise for sour cream.

Customizations: Feel free to add cucumbers, olives, or crispy bacon for extra texture and flavor.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For the freshest taste, enjoy within the first two days.

Nutrition

Serving: 1 | Calories: 463cal | Carbohydrates: 43g | Protein: 5g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 1038mg | Sugar: 22g | Fiber: 2g | Calcium: 149mg | Iron: 3mg

Originally published July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Dill Pickle Pasta Salad appeared first on The Slow Roasted Italian.

This Southern starter was made famous by Hooters restaurant, but now you can enjoy your favorite fried dill pickles right at home with this easy copycat recipe!

This is such a fun pickle recipe to make! Fried pickle slices with tangy dipping sauce are a great way to make a fun appetizer for everyone to enjoy. 

The tartness of the pickles creates the perfect final product! If you’ve always wanted to enjoy deep-fried pickles, this is my favorite appetizer to make! 

Forget about heading to a local restaurant when you can make these coated pickles right at home. You can add a teaspoon cayenne pepper for some heat, or pair with sweet chili sauce for a fun twist! 

Hooters Fried Pickles

It starts with a handful of simple ingredients that you may already have on hand. 

Dip the pickle slices in a seasoned buttermilk mixture, dredge them in a tasty coating, and deep fry until perfectly golden brown.

You can even make deep fried pickles in the air fryer with a fraction of the oil!

Or, if you’re up for a strange but addicting recipe, try my sweet Kool Aid Pickles!

Pro Tips for Fried Dill Pickles

• Work in batches. This goes for both dredging and frying. Making too many at once will cause them to stick together. Plus, the oil temperature will drop and they won’t crisp up properly.
  
• Sift out clumps. Stir the flour mixture between batches and pull out any doughy chunks so the slices get evenly coated.
  
• Kick up the heat. If you want your Hooters fried pickles extra spicy, increase the amount of hot sauce or cayenne pepper.
  
• Don’t have buttermilk? Make your own in a snap! Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk, then let it sit for about 5 minutes. 
  
  Once it has thickened, it’s ready to use.

Serving Suggestions

Hooters fried pickles are traditionally served with a horseradish or spicy ranch sauce, but I say why mess with a good thing? 

I pop a few in my mouth at a time and enjoy them as they are. Some people do like to pair them with ranch dressing as well. 

This deep fried pickles recipe works with lunch, dinner, as a snack, or just because jars are on sale! 

Serve them up with your game day favorites or alongside sandwiches and hamburgers. Copycat recipes like this are the perfect serving of food to share with family and friends! 

Hooters Fried Pickles Recipe FAQ

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Hooters Fried Pickles Copycat Recipe + Video!

Hooters Fried Pickles are a perfectly crunchy, tangy, irresistibly dippable fried snack. This copycat recipe takes just 30 minutes to make!

Course Appetizer

Cuisine American

Method Stovetop

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 182cal

Author Donna Elick

Equipment

• 8-quart pot
• cooking thermometer
• slotted spoon
• mixing bowls

Ingredients

• 16 ounces dill pickle slices drained of juice/brine
• 1 cup buttermilk
• 1 large egg
• 4 dashes hot sauce
• 1 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• neutral flavor cooking oil (peanut, vegetable, canola, etc)

Instructions

• Heat 2-inches of cooking oil in an 8-quart pot to 350°F. Prepare a tray with a double layer of paper towels. Set aside.
• In a medium mixing bowl, combine buttermilk, egg, and hot sauce. Beat with a fork to combine. Add pickles to buttermilk mixture and stir to combine.
• In a separate bowl, whisk together flour, paprika, garlic powder and cayenne pepper.
• Add a handful of pickle slices to flour mixture. Swirl pickles around to be sure they are well coated. *See Notes

  Shake off excess flour and drop 7 or 8 pickles, one at a time, into hot oil. Avoid frying more than that at one time, so the temperature does not drop too much.
• Fry pickles for 3-5 minutes, or until golden brown. Remove from oil with a slotted spoon and drain on tray lined with paper towels.
• Serve and enjoy!

Video

Notes

• Stir flour mixture between batches and pull out dough chunks to keep coating from getting chunky.

Nutrition

Serving: 1 | Calories: 182cal | Carbohydrates: 30g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 998mg | Sugar: 5g | Fiber: 2g | Calcium: 142mg | Iron: 2mg

Originally published November 2013. Updated and republished March 2025

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