Dill Pickle Pasta Salad is one of my favorite summertime side dishes—it’s tangy, creamy, crunchy, and packed with bold pickle flavor. I love how this fun, punchy pasta salad comes together so easily with simple ingredients like rotini, sharp cheddar, and lots of chopped dill pickles. It’s the perfect dish to bring to barbecues, potlucks, or picnics when I want something crowd-pleasing and a little unexpected.

Why You’ll Love This Recipe

I love how every bite of this pasta salad gives me creamy dressing, chewy noodles, crisp pickles, and a pop of sharp cheddar. The chipotle powder adds a smoky note that balances the bright tang of the pickles and pickle juice. It’s easy to make ahead, totally customizable, and always a hit with guests—especially anyone who loves pickles as much as I do.

Ingredients

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

Rotini pasta
Diced dill pickles
Cheddar cheese cubes (or Colby Jack or Pepper Jack)
Sweet yellow onion (like Vidalia)
Green onion (or red onion for a bolder flavor)
Fresh dill (or dried dill in a pinch)
Mayonnaise
Sour cream (or plain Greek yogurt)
Dill pickle juice
Onion powder
Kosher salt
Fresh cracked black pepper
Chipotle powder (optional for smoky heat)

Optional Add-ins:

Cherry tomatoes
Fresh parsley or dill for garnish

Directions

Step 1: Cook the Pasta
I boil a large pot of salted water and cook the rotini until al dente. Then I drain and rinse the pasta under cold water to stop the cooking and cool it down quickly. I transfer it to a large mixing bowl.

Step 2: Mix the Salad Ingredients
I stir in the chopped dill pickles, cheese cubes, sweet onion, green onion, and fresh dill. I toss it all gently to combine.

Step 3: Make the Dressing
In a separate bowl, I whisk together the mayonnaise, sour cream, pickle juice, onion powder, dill, salt, pepper, and a pinch of chipotle powder until smooth and creamy.

Step 4: Assemble and Chill
I pour the dressing over the pasta mixture and stir well until everything is evenly coated. I cover the bowl and refrigerate for at least 1 hour before serving so the flavors can meld.

Servings and timing

This recipe makes about 8 servings.

Prep time: 30 minutes
Chill time: 1 hour
Total time: 1 hour 30 minutes

Variations

When I want a little extra freshness, I add halved cherry tomatoes or a handful of chopped fresh herbs. I’ve also swapped the cheddar with pepper jack for a spicier twist. If I want to cut calories a bit, I use Greek yogurt in place of the sour cream, and light mayo instead of full-fat. For an extra punch, I sometimes stir in a spoonful of horseradish or a few dashes of hot sauce.

Storage/Reheating

I store this pasta salad in an airtight container in the fridge for up to 3 days. It’s best served cold, straight from the fridge, but if it thickens too much after chilling, I stir in a splash of pickle juice or a spoonful of mayo to loosen it up. I don’t recommend freezing it—the texture won’t hold up well.

FAQs

Can I make this pasta salad ahead of time?

Yes! I like making it a day ahead. The flavors deepen as it chills, and it tastes even better the next day.

What type of pickles work best?

Dill pickles are essential for the bold, tangy flavor. I avoid sweet pickles or bread-and-butter pickles for this recipe.

Can I use a different pasta shape?

Absolutely. I’ve used bowties, shells, and even penne. I just make sure it’s a shape that holds the dressing well.

Is this recipe vegetarian?

Yes. The base recipe is meat-free and full of flavor.

Can I use bottled dill instead of fresh?

Yes, I can. I just use about one-third the amount of dried dill as I would fresh. It still adds great flavor in a pinch.

Conclusion

Dill Pickle Pasta Salad is the kind of side dish that always steals the spotlight. It’s creamy, crunchy, and packed with big, bold flavor in every bite. Whether I’m bringing it to a cookout or just making it for a weekday dinner, it’s one of those recipes that keeps people coming back for seconds. If you’re a pickle lover like me, this one’s a must-try.