Mouthwatering Dill Pickle Pasta Salad

This Dill Pickle Pasta Salad is the ultimate twist on a classic side dish. It’s creamy, tangy, and loaded with crunchy dill pickles, tender pasta, and a punch of fresh flavor. I love making it for BBQs, potlucks, or just when I’m craving something different that still feels familiar.

Why You’ll Love This Recipe

I’m obsessed with how bold and refreshing this pasta salad tastes. The briny pickles give it a zing that cuts through the creamy dressing perfectly. It’s quick to prepare, crowd-pleasing, and holds up really well in the fridge. Whether I serve it alongside grilled meats or enjoy it straight from the bowl, it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Short pasta (like rotini, shells, or elbow macaroni)

• Dill pickles, chopped

• Pickle juice

• Cheddar cheese, cubed or shredded (optional)

• Red onion, finely diced

• Fresh dill, chopped

• Mayonnaise

• Sour cream or Greek yogurt

• Garlic powder

• Onion powder

• Salt and pepper

Directions

1. I cook the pasta according to the package directions until al dente, then rinse it under cold water and drain well.

2. In a large bowl, I whisk together the mayo, sour cream, pickle juice, garlic powder, onion powder, salt, and pepper to create the dressing.

3. I add the cooked pasta, chopped pickles, red onion, cheddar cheese (if using), and fresh dill into the bowl with the dressing.

4. I toss everything until well combined, making sure the pasta is evenly coated.

5. I chill the salad for at least 1 hour before serving to let the flavors develop and the dressing thicken slightly.

Servings and timing

This recipe makes about 6 to 8 servings. It takes around 15 minutes to prep and an additional hour to chill, so I plan for about 1 hour and 15 minutes total.

Variations

For a tangy twist, I use spicy or bread-and-butter pickles instead of classic dill. If I want a lighter option, I swap the mayo with Greek yogurt or use a 50/50 mix.

Storage/reheating

I store this pasta salad in an airtight container in the fridge for up to 3 days. It’s meant to be served cold, so I give it a quick stir before serving again. If it seems dry after sitting, I just add a little extra mayo or pickle juice to freshen it up.

FAQs

Can I make this pasta salad ahead of time?

Yes, I like making it a few hours in advance or even the day before. The flavors get better as it chills.

What kind of pasta works best?

I use rotini, elbows, or shells—they hold the dressing well and have a nice bite after chilling.

Can I use store-bought pickle juice?

Absolutely. I use the juice from the pickle jar, which adds the most authentic flavor.

Is it okay to skip the cheese?

Yes, it’s totally optional. I leave it out when I want something lighter, and the salad is still delicious.

Can I use dried dill instead of fresh?

Yes, I use about one-third the amount of dried dill. It still gives the salad that classic herby flavor.

Conclusion

This Mouthwatering Dill Pickle Pasta Salad is one of my go-to dishes when I want something bold, creamy, and easy to whip up. It’s full of crunchy pickles, fresh dill, and a tangy dressing that keeps me coming back for more. Perfect for gatherings or meal prep, it’s a must-try if I’m a pickle lover.

Mouthwatering Dill Pickle Pasta Salad

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Dill Pickle Pasta Salad is a creamy, tangy twist on the classic pasta salad, loaded with crunchy pickles, fresh dill, and tender pasta. Perfect for BBQs, potlucks, or as a zesty make-ahead side dish.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6–8 servings
• Category: Side Dish
• Method: No-Cook (after boiling pasta)
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 12 oz short pasta (rotini, shells, or elbow macaroni)
• 1 cup dill pickles, chopped
• 1/4 cup pickle juice (from the jar)
• 1/2 cup cheddar cheese, cubed or shredded (optional)
• 1/4 cup red onion, finely diced
• 2 tbsp fresh dill, chopped (or 2 tsp dried dill)
• 1/2 cup mayonnaise
• 1/2 cup sour cream or Greek yogurt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the pasta according to package directions until al dente. Rinse under cold water and drain well.
2. In a large bowl, whisk together mayonnaise, sour cream or Greek yogurt, pickle juice, garlic powder, onion powder, salt, and pepper to create the dressing.
3. Add the cooled pasta, chopped pickles, red onion, cheddar cheese (if using), and fresh dill to the bowl with the dressing.
4. Toss everything together until evenly coated.
5. Chill in the refrigerator for at least 1 hour before serving to let the flavors develop and dressing thicken.

Notes

• Use spicy or bread-and-butter pickles for a flavor variation.
• Swap mayo with more Greek yogurt for a lighter version.
• If salad dries out after chilling, refresh with a splash of pickle juice or mayo.
• Dried dill can be used—about 1/3 the amount of fresh dill.
• Cheese is optional and can be skipped for a lighter version.

Nutrition

• Serving Size: 1 cup
• Calories: 290
• Sugar: 3g
• Sodium: 520mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 20mg