Dill pickle pasta salad is a creamy, tangy, and crunchy dish that brings together the comforting texture of pasta with the bold, zesty flavor of pickles. It’s a fun twist on traditional pasta salads and works great as a side dish for BBQs, picnics, or casual lunches. With a mayonnaise-based dressing and plenty of chopped pickles, this salad is perfect for pickle lovers looking for a refreshing, savory bite.

Why You’ll Love This Recipe

I love how this salad blends classic pasta salad creaminess with a briny, punchy kick from dill pickles. The crunch from the chopped pickles and onions adds great texture, while the dill and pickle juice give the dressing a flavor boost that makes it stand out. It’s easy to prepare, can be made in advance, and always disappears quickly at gatherings. Whether I serve it cold on a hot day or alongside grilled meats, it’s a reliable crowd-pleaser.

Ingredients

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

• Elbow macaroni or rotini pasta

• Dill pickles, chopped

• Cheddar cheese, cubed or shredded

• Red onion, finely chopped

• Fresh dill, chopped

• Mayonnaise

• Sour cream (optional for extra creaminess)

• Dill pickle juice

• Garlic powder

• Salt and pepper to taste

Directions

1. I cook the pasta according to the package instructions until al dente, then rinse it under cold water to cool it down.

2. While the pasta cools, I chop the pickles, onion, and dill, and cube the cheese if needed.

3. In a large mixing bowl, I whisk together the mayonnaise, sour cream (if using), pickle juice, garlic powder, salt, and pepper to make the dressing.

4. I toss the cooled pasta with the chopped ingredients and dressing until everything is evenly coated.

5. I chill the pasta salad for at least an hour before serving to let the flavors meld.

6. Just before serving, I give it a quick stir and adjust seasoning if needed.

Servings And Timing

This recipe makes about 6–8 servings. It takes roughly 10 minutes to prep and 10 minutes to cook the pasta. With at least 1 hour of chilling time, the total time is around 1 hour and 20 minutes.

Variations

• I sometimes use Greek yogurt instead of sour cream for a tangy, lighter version.

• Adding chopped celery or green bell pepper gives it more crunch.

• I swap out cheddar with Colby Jack or pepper jack if I want a spicier kick.

• To make it vegetarian-friendly, I skip the meat and stick with the creamy base and veggies.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. Since it’s a mayo-based salad, I don’t recommend freezing it. To freshen it up before serving leftovers, I stir in a bit more pickle juice or mayo if it has dried out. This dish is best served cold and doesn’t need reheating.

FAQs

1. How long can dill pickle pasta salad sit out?

I keep it out for no more than 2 hours, especially if it’s a hot day. Any longer and I risk spoilage due to the mayonnaise.

2. Can I make this pasta salad the day before?

Yes, I actually prefer making it the day before so the flavors can develop overnight in the fridge.

3. What kind of pickles work best?

I always use classic dill pickles, but garlic dill or spicy pickles also work great if I want to change up the flavor.

4. Is this recipe gluten-free?

Only if I use gluten-free pasta. Everything else in the recipe is naturally gluten-free.

5. Can I add eggs to this salad?

Definitely. I like adding chopped hard-boiled eggs for extra protein and richness.

Conclusion

Dill pickle pasta salad is a deliciously bold and creamy twist on the traditional pasta salad. I love how simple it is to throw together and how it brings a tangy surprise to any meal. Whether I’m meal prepping or heading to a cookout, this dish is always a standout.