Dill Pickle Pasta Salad

Dill Pickle Pasta Salad is one of those unexpected flavor combos that totally works—and I can’t get enough of it. With crisp dill pickles, creamy dressing, and perfectly cooked pasta, it hits every craving: tangy, creamy, savory, and refreshing. It’s the kind of side dish I love bringing to BBQs, potlucks, or even just keeping in the fridge for quick lunches during the week.

Why You’ll Love This Recipe

I love how this pasta salad balances bold, zesty pickle flavor with the creaminess of the dressing and the tender bite of pasta. It’s got crunch, it’s got tang, and it always stands out from the typical pasta salad crowd. Plus, it’s quick to throw together and can be made ahead of time—actually, it tastes even better after sitting for a few hours in the fridge.

Ingredients

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

• Pasta (short shapes like rotini, shells, or elbows work best)

• Dill pickles, chopped

• Pickle juice

• Mayonnaise

• Sour cream or Greek yogurt

• Cheddar cheese, cubed or shredded

• Red onion, finely diced

• Fresh dill, chopped

• Garlic powder

• Salt and black pepper to taste

Directions

1. I start by boiling the pasta in salted water according to the package directions until it’s al dente. Then I drain it and let it cool completely.

2. While the pasta cooks, I chop the pickles, cube the cheese, and dice the onion. I also like to chop a generous amount of fresh dill—it really brings the whole dish to life.

3. For the dressing, I mix together mayonnaise, sour cream (or Greek yogurt), a splash of pickle juice, garlic powder, salt, and pepper until smooth and tangy.

4. Once the pasta is cool, I combine it in a large bowl with the pickles, cheese, onion, and dill.

5. I pour the dressing over the pasta mixture and stir until everything is well coated.

6. I cover and chill the salad for at least an hour before serving so all the flavors can come together.

Servings and timing

This recipe makes about 6–8 servings. It takes roughly 15 minutes to prep and 10–12 minutes to cook the pasta, with at least 1 hour of chill time. Total time: around 1 hour and 30 minutes including chilling.

Variations

 If I want a tangier bite, I throw in extra pickle juice or chopped banana peppers. I’ve also swapped the cheddar for pepper jack when I want a little heat, and it’s delicious every time.

storage/reheating

I store the pasta salad in an airtight container in the fridge for up to 4 days. It actually tastes better after a day or two as the flavors develop. I give it a good stir before serving again, and if it dries out a bit, I stir in a splash of pickle juice or a spoonful of mayo to freshen it up. I don’t recommend reheating this dish—it’s meant to be enjoyed cold.

FAQs

What kind of pasta works best for this salad?

I prefer short pasta shapes like rotini, elbows, or shells because they hold onto the dressing and pickle bits well.

Can I make this pasta salad ahead of time?

Yes, and I think it tastes even better the next day. I usually make it a few hours ahead and let it chill in the fridge.

Do I have to use fresh dill?

Fresh dill adds a bright, herbaceous flavor that really complements the pickles. But if I don’t have it, I use a small amount of dried dill instead—about 1 teaspoon.

Can I make this lighter?

I often use light mayo or swap the sour cream for Greek yogurt to cut down on calories and still keep it creamy.

How do I keep the salad from getting dry?

Pasta can absorb a lot of dressing as it chills. I reserve a little dressing or extra pickle juice to stir in just before serving if it looks dry.

Conclusion

Dill Pickle Pasta Salad is a fun, flavor-packed twist on a classic side dish. With its tangy pickles, creamy dressing, and vibrant dill, it always adds something special to the table. Whether I’m making it for a cookout, a weekday lunch, or just because I’m craving that signature crunch, this salad never lasts long once it’s served.

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