Dill Pickle Pasta Salad

Dill Pickle Pasta Salad is a side dish your family and friends will go crazy for. Packed with tangy dill pickles, sharp cheddar cheese, and a creamy, zesty dressing, this easy pasta salad recipe is the perfect addition to any summer BBQ, potluck, or weekday meal prep. It’s even better the next day!

Pasta Salad with Dill Pickles

Dill pickle lovers! If you’re a fan of all things dill flavored and love cool & creamy pasta salads, this easy Dill Pickle Salad is for you!

This is the perfect side dish recipe for barbecues, picnics, potlucks, and church luncheons.

When I serve this salad, it’s fun to watch people’s reactions! They usually insist on having the recipe, so here it is, along with tips for the best dill pasta salad.

Why We Love This Dill Pickle Pasta Salad

• Bold Dill Flavor: The combination of dill pickles, fresh dill, and pickle juice creates a tangy, savory dill flavor that is so good.
• Creamy Texture: Thanks to a mix of mayo, sour cream, shredded cheddar cheese, and pickle juice, the dressing coats every noodle with creamy goodness.
• Make-Ahead Friendly: This pasta salad tastes even better after chilling, making it an ideal make-ahead party side dish, or for meal prepping.
• Quick & Easy: Just 10 minutes of prep time, some chilling time, and simple pantry ingredients are needed.

It’s nice to be able to make this pasta salad recipe the day before I need it, if bringing to a party. It’s better the next day!

You can garnish it with extra pickle pieces and some fresh dill for a nice presentation.

Ingredients in Dill Pickle Pasta Salad

Here’s what goes into making this delicious pickle pasta salad:
• Pasta – I like rotini or medium shells, bowties, etc. Something that will hold up well.
• Chopped Dill Pickles – I use a lot. Measure with your heart!
• Shredded Cheddar Cheese – or small cheese cubes for added texture.
• Diced Sweet Onion – or white onion.
• Chopped Fresh Dill – or use 2 teaspoons of dill weed.

FOR THE CREAMY DILL PICKLE DRESSING:
• Mayonnaise – use your favorite.
• Sour Cream – or plain Greek yogurt.
• Dill Pickle Juice – use the juice from your jar of pickles.
• Kosher Salt & Black Pepper
For exact amounts, please see recipe card below.

Tips for the Best Pickle Pasta Salad

• Don’t Overcook the Pasta: Slightly al dente pasta holds up better and prevents mushy salad.
• Chill It: The flavors meld beautifully after an hour or two in the fridge. Even better overnight!
• Switch It Up: Try using Colby Jack cheese, or add some chopped cooked bacon for extra flavor.
• Serving Suggestion: Serve alongside burgers, BBQ chicken, or Ribs for the ultimate summer plate.

How to Make Dill Pickle Pasta Salad

1) Cook the Pasta: Boil pasta in salted water according to the package instructions. Drain and rinse with cold water to stop the cooking process. Transfer to a large bowl.
2) Prep the Ingredients: While the pasta cooks, chop the pickles, dill, and onion, and shred the cheese.

3) Make the Dill Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, pickle juice, salt, and pepper until smooth.

4) Combine Everything: Add all the ingredients to the large bowl with the pasta. Pour the dressing over and gently mix. It may look a little soupy, don’t worry, the pasta soaks up the dressing as it chills.
5) Chill and Serve: Cover and refrigerate for at least 1 hour. Stir once halfway through chilling. Serve cold and enjoy!

Oven Roasted Corn on the Cob
Slow Cooker BBQ Pulled Pork
Air Fryer Garlic Parmesan Potatoes
Slow Cooker Ribs
Easy Baked Meatballs

I use different pastas, depending on what I have. Use a pasta that holds up well.

Pasta Salad Storage

Store any leftover dill pickle pasta salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving again, as some of the dressing may settle.

5 from 1 vote

Dill Pickle Pasta Salad

By Sandy Clifton

Dill Pickle Pasta Salad is so delicious and made with simple ingredients. This creamy and flavorful pasta salad is even better the next day!

Prep: 10 minutes mins

Cook: 10 minutes mins

Chill Time: 1 hour hr

Total: 1 hour hr 20 minutes mins

Servings: 8

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Equipment

• Large Pot
• Large Mixing Bowl
• Medium Bowl
• Knife, Whisk, Large Spoon
• Measuring Cups and Spoons

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Ingredients 

1x2x3x

• ▢ 12 ounces Rotini Pasta (or medium shells)
• ▢ 2 cups Chopped Dill Pickles
• ▢ 1 cup Shredded Cheddar Cheese (or diced)
• ▢ ¼ cup Diced Sweet Onion
• ▢ 2 Tablespoons Chopped Fresh Dill (or 2 teaspoons Dill Weed)

Dressing

• ▢ 1 cup Mayonnaise
• ▢ ⅓ cup Sour Cream (or plain Greek Yogurt)
• ▢ ½ cup Dill Pickle Juice
• ▢ 1 teaspoon Kosher Salt (or to taste)
• ▢ ½ teaspoon Black Pepper

Instructions 

• Cook the Pasta: Boil the pasta in salted water according to the package instructions. Drain and rinse with cold water to stop the cooking process. Transfer to a large bowl.
• Prep the Ingredients: While the pasta cooks, chop the pickles, dill, and onion, and shred the cheese.
• Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, pickle juice, salt, and pepper until smooth.
• Combine Everything: Add all the ingredients to the large bowl with the pasta. Pour the dressing over and gently mix. It may look a little soupy, don’t worry, the pasta soaks up the dressing as it chills.
• Chill and Serve: Cover and refrigerate for at least 1 hour. Stir once halfway through chilling. Serve cold and enjoy!

Notes

Store in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 415kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish

Cuisine: American

Tried this recipe?Mention @simply_happy_foodie

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