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Dill Pickle Pasta Salad in wood bowl.

Dill Pickle Pasta Salad

Dill Pickle Pasta Salad is so delicious and made with simple ingredients. This creamy and flavorful pasta salad is even better the next day!
Course Side Dish
Cuisine American
Keyword pasta recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 415 kcal
Author Sandy Clifton

Ingredients

  • 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

  1. 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.

  2. Prep the Ingredients: While the pasta cooks, chop the pickles, dill, and onion, and shred the cheese.

  3. Make the 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!

Recipe Notes

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