How long it takes: 25 minutes, plus 30 minutes to chill Equipment you’ll need: 2 mixing bowls and a pot Servings: about 6 as a generous side Puns aside, pickles make a fabulous addition to pasta salad, adding a punch of flavor and nice crunchy texture to contrast with the tender pasta and creamy dressing. Little cubes of cheddar makes this dill pickle pasta salad extra satisfying, while celery adds more crunch. A combination of red onion and fresh dill amp up the flavor even more.
Dill Pickle Pasta Salad
A pasta salad that brings the flavor. Some pasta salads are big on creaminess but the flavor is lackluster. Like my ranch pasta salad, this dill pickle pasta salad is anything but bland, with plenty of big, bold flavors in the mix. Also: pickles! Your go-to for backyard barbecues. And picnics, potlucks, game day get-togethers, or any other time you need an easy make-ahead side dish that’s sure to please. As a side dish with a bunch of other options, you can easily get about 12 servings from this recipe but it’s also a cinch to scale up. Easy to make. Like my Greek pasta salad and summer pasta salad, this recipe is really just a matter of cooking the pasta, mixing the dressing, and tossing it all together. That’s why I love it for parties. We all need some dependable low-effort sides to save prep time when we’re entertaining!
Ingredient Notes
To give you a successful start on your salad, I’ll run through the list of ingredients and the instructions, with extra help and tips. Scroll down to the recipe card for measurements, instructions, and nutrition information in a printable format.
Rotini Pasta: I like rotini but if you have another pasta shape that strikes your fancy, or is in your pantry, feel free to substitute. I do like something that will hold the sauce well, like shells or macaroni. Dill Pickles: Refrigerated dill pickles work well for this pasta salad because they have more crunch. I use sandwich slice pickles but whole pickles are fine, too. Sharp Cheddar Cheese: Sharp cheddar (or aged cheddar) has more bite than mild, bringing more flavor to the table. If you prefer, use another cheese or omit it. Red Onion: Finely dicing the onions is key! It allows the onion to mix more evenly into the salad and the smaller-sized pieces of onions will soften and mellow in the dressing, giving you flavor without being too strong. Celery: Crisp green celery adds to the texture of the salad with a little more crunch. Fresh Dill: While you could substitute dried dill if you absolutely have no other option, it pales in comparison to fresh. Mayonnaise: Any brand you like will work; you can also use a reduced-fat variety, but note that the dressing will be a little less rich. Sour Cream or Plain Greek Yogurt: Either of these choices adds a little bit of tanginess to the dressing. Pickle Juice: For double the pickle power, the juice is the secret ingredient to infuse the entire dressing with pickle flavor! Garlic Powder: I like garlic powder instead of fresh garlic, for just a hint of garlic adding flavor depth to the dressing without being overpowering. Salt and Black Pepper: Use salt sparingly because the pickles can be a bit salty. Season to taste before you serve the salad.
How To Make Dill Pickle Salad
Cook the pasta. Follow the instructions on the package and be sure to salt the water well; as the pasta absorbs the water, it also absorbs the seasoning, making the pasta taste better. Rinse the cooked pasta under cold water to rinse off the excess starch and to cool the pasta down; drain well. Combine. In a large mixing bowl, add the cooked pasta to the chopped pickles, onions, cubed cheese, and minced dill. Gently combine. Make the dressing. Whisk together the mayonnaise, sour cream, dill pickle juice, garlic powder, salt and pepper in a small bowl until the dressing is smooth and combined. Toss. Pour the dressing over the pasta salad and toss until everything is evenly coated. Season to taste. Chill. Refrigerate the pasta salad for at least 30 minutes, then serve. (I tasted the salad immediately after making it and then again after 30 minutes and trust me, it’s worth the wait! The flavors really blend together in the fridge.)
Recipe Variations
Switch up the cheese. Gouda, havarti, Colby jack, or maybe a cheese that’s made with dill for extra flavor—feel free to get creative here. Add meat. Although I don’t usually make this salad with meat, I think small torn pieces of lunchmeat (ham, salami, bologna) or even cooked bacon would be delicious in this dill pickle pasta salad to make it a main course salad. Cooked chicken or shrimp would be good, too. Try other pickled veggies. I love adding pickled vegetables to pasta salads, so I think they’d work great in this recipe too! Pickled green beans and pickled asparagus are especially good for this purpose.
Serving Suggestions
Burgers: Serve air fryer hamburgers or black bean burgers with a scoop of dill pickle pasta salad on the side. Air fryer brats are a good choice, too, if you’re not into burgers. Meats: Pasta salad also goes well with grilled meats, like these marinated grilled chicken thighs or grilled pork kebobs. Sandwiches: Air fryer grilled cheese sandwich, turkey sliders—pretty much any sandwich will work well with this salad. Other Deli Salads: Set out an assortment of salads at your next backyard party! Dill potato salad, gazpacho salad, and broccoli cauliflower salad are always crowd-pleasers. Don’t forget the baked beans!
Make Ahead Ideas
To keep your salad supremely creamy, I recommend storing the salad and dressing separately if you want to get a head start for a party. Thirty minutes before you plan on serving it, toss everything together and pop it back in the fridge. The separate salad and dressing can be stored up to a day in the refrigerator.
Storage Tips
Refrigerate leftover dill pickle pasta salad in an airtight container in the refrigerator for up to 4 days. As it sits, the pasta will absorb the dressing so it won’t be as creamy, but it will still be delicious for leftovers. Because the dressing is made with mayonnaise, this recipe should not be frozen; mayo separates when frozen and thawed. Quick-Start Guide!
