A creamy, tangy, and flavor-packed pasta salad that brings the bold taste of dill pickles into a hearty, refreshing dish. With crunchy chopped pickles, sharp cheddar, and a creamy dressing laced with pickle juice and fresh dill, this Dill Pickle Pasta Salad is the ultimate side for BBQs, potlucks, or any laid-back gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups dry pasta (elbow, rotini, or shells)
1 cup chopped dill pickles
1/2 cup diced cheddar cheese
1/4 cup chopped red onion
1/4 cup pickle juice (from the jar)
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
1/2 teaspoon garlic powder
Salt and black pepper to taste
Optional: sliced green onions or celery for crunch
Directions
I cook the pasta in salted water according to the package directions. Then I drain and rinse it under cold water to cool it quickly and stop the cooking.
In a large mixing bowl, I whisk together the mayonnaise, sour cream (or yogurt), pickle juice, dill, garlic powder, salt, and pepper.
Once the pasta is cool, I add it to the bowl along with chopped pickles, cheddar cheese, and red onion. Then I toss everything until it’s evenly coated in the creamy dressing.
I always taste it here and adjust the seasoning if needed—sometimes I add a bit more dill or a touch more pickle juice.
I cover and chill the salad in the fridge for at least 30 minutes to let the flavors meld.
Before serving, I like to garnish it with extra chopped pickles or a sprinkle of fresh dill.
Servings and timing
This recipe makes 6 servings.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Chill Time: 30 minutes
Total Time: 50 minutes
Calories: Approximately 320 kcal per serving
Variations
I sometimes swap cheddar for pepper jack or mozzarella for a different flavor profile.
If I want more crunch, I add diced celery or sliced green onions.
For a lighter version, I use Greek yogurt instead of mayo and sour cream.
Chopped bacon adds a smoky layer that pairs well with the tangy pickles.
For an herby twist, I add chopped parsley or chives along with dill.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. This pasta salad isn’t meant to be reheated—it’s best served cold or at room temperature. If it seems a little dry after chilling, I stir in a small spoonful of mayo or a splash of pickle juice to freshen it up.
FAQs
How long can I keep dill pickle pasta salad in the fridge?
I keep it in an airtight container for up to 4 days. It holds its texture and flavor really well, making it great for meal prep.
Can I make this salad ahead of time?
Yes, I like to make it the night before a gathering so the flavors have time to develop. Just give it a stir before serving.
Can I use sweet pickles instead of dill?
I’ve tried it, but the flavor changes significantly. It becomes more sweet than tangy. If I’m craving something sweeter, I’ll add a few chopped sweet pickles along with the dill.
Is there a way to make this recipe dairy-free?
I’ve made it dairy-free by using vegan mayo and skipping the cheese or using a dairy-free cheese alternative.
What’s the best type of pasta to use?
I prefer rotini or shells because they hold the dressing well, but elbow macaroni works too. I always cook the pasta just past al dente so it absorbs the flavors better.
Conclusion
This Dill Pickle Pasta Salad has become one of my go-to side dishes for summer cookouts and casual dinners. It’s quick, customizable, and a total crowd-pleaser—especially for pickle lovers like me. Whether I’m making it as a make-ahead lunch or bringing it to a potluck, it always disappears fast.
📖 Recipe:
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Dill Pickle Pasta Salad
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy, tangy pasta salad loaded with dill pickles, cheddar cheese, and a pickle juice-infused dressing. Perfect for BBQs, potlucks, or make-ahead lunches.
Ingredients
3 cups dry pasta (elbow, rotini, or shells)
1 cup chopped dill pickles
1/2 cup diced cheddar cheese
1/4 cup chopped red onion
1/4 cup pickle juice (from the jar)
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
1/2 teaspoon garlic powder
Salt and black pepper to taste
Optional: sliced green onions or celery for crunch
Instructions
- Cook the pasta in salted water according to package directions. Drain and rinse under cold water to cool.
- In a large bowl, whisk together mayonnaise, sour cream (or yogurt), pickle juice, dill, garlic powder, salt, and black pepper.
- Add the cooled pasta, chopped pickles, cheddar cheese, and red onion to the bowl. Toss to coat everything in the dressing.
- Taste and adjust seasoning with more dill or pickle juice if needed.
- Cover and chill in the refrigerator for at least 30 minutes.
- Before serving, garnish with extra chopped pickles or fresh dill.
Notes
For extra crunch, add diced celery or sliced green onions.
Swap cheddar with pepper jack or mozzarella for a flavor twist.
Use Greek yogurt instead of mayo and sour cream for a lighter version.
Chopped bacon adds a smoky, savory touch.
Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg
