Dill Pickle Pasta Salad

If I’m in the mood for something tangy, creamy, and satisfying, Dill Pickle Pasta Salad is exactly what I make. This refreshing twist on traditional pasta salad blends the bold flavor of dill pickles with tender pasta, crisp onions, and sharp cheddar, all tied together with a cool and creamy dressing. It’s ideal for summer gatherings, BBQs, or when I want a no-fuss lunch that’s big on flavor.

Why You’ll Love This Recipe

I turn to this pasta salad over and over again because it’s just so easy—and always a hit.

• The pickle flavor is bold, briny, and addictive

• The dressing is creamy, tangy, and rich without being heavy

• It’s a breeze to make and even better after chilling

• Perfect for potlucks, family dinners, or picnic baskets

• Totally customizable with proteins, spice, or crunch

Ingredients

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

short pasta (elbow, rotini, etc.)
dill pickles, chopped
pickle juice (from the jar)
cheddar cheese, cubed or shredded
red onion, finely diced
fresh dill, chopped
mayonnaise
sour cream or Greek yogurt
garlic powder
onion powder
salt and pepper

Optional add-ins: hard-boiled eggs, celery, bacon bits, or a squeeze of mustard for extra zip

Directions

1. Cook the Pasta:
   I boil the pasta in salted water until just al dente, drain it, and rinse it with cold water to stop the cooking. Then I toss it with pickle juice and let it soak up the flavor for about 10 minutes before draining again.

2. Prep the Ingredients:
   While the pasta cools, I chop the pickles, dice the red onion, cube the cheese, and chop the dill.

3. Make the Dressing:
   In a large bowl, I whisk together the mayonnaise, sour cream, garlic powder, onion powder, salt, and pepper. For more zip, I sometimes add a splash of extra pickle juice.

4. Combine Everything:
   I stir the pasta, pickles, cheese, onion, and dill into the dressing until everything is evenly coated.

5. Chill and Serve:
   While it’s delicious right away, I usually let it chill for 30 minutes so the flavors meld. Before serving, I like to garnish with more chopped dill or extra pickles.

Servings and timing

Yield: Serves 6–8
Prep Time: 10–15 minutes
Cook Time: 8–10 minutes
Cooling Time: 15–30 minutes (optional)
Total Time: 30–45 minutes

Variations

• Bacon Pickle Pasta Salad: I add crispy bacon bits for smoky crunchbacon bits for sm

• Spicy Twist: Diced jalapeños or spicy pickles give it heat

• Vegan Version: I use vegan mayo and plant-based cheese

• Protein Boost: I toss in chopped chicken, ham, or turkey

• Dairy-Free: I swap sour cream for non-dairy yogurt or leave out cheese entirely

Storage/Reheating

Refrigeration:
I store leftovers in an airtight container in the fridge for up to 4 days.

Make-Ahead Tip:
It’s great made a day ahead. I just give it a good stir before serving to redistribute the dressing.

Freezing:
I don’t freeze this salad—the creamy dressing doesn’t thaw well.

FAQs

Can I use a different type of pickle?

Yes. I like classic dill pickles, but I’ve also tried garlic pickles and spicy spears with great results.

What pasta shape works best?

I usually go for rotini or elbows because they hold the dressing well, but shells and cavatappi also work great.

How do I make it lighter?

I use Greek yogurt in place of sour cream or try a 50/50 mix with light mayo.

What can I serve with this salad?

I pair it with grilled meats, burgers, ribs, or even deviled eggs. It also works well with sandwiches or as a cookout side.

Is it kid-friendly?

Definitely. I leave out raw onions for picky eaters and sometimes add a little shredded carrot or mild cheese cubes instead.

Conclusion

Dill Pickle Pasta Salad is one of those dishes that surprises people—in the best way. It’s creamy, zesty, and full of crunch, with big flavor in every bite. I love how easy it is to make and how it fits just about any occasion, from a casual lunch to a summer cookout. If pickles are your thing, this salad is going to become a new favorite.

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