If you’re the kind of person who shamelessly sneaks a dill pickle out of the jar every time you pass the fridge—this one’s for you. Say hello to Dill Pickle Pasta Salad: the tangy, creamy, crunchy side dish your summer cookouts didn’t know they needed. As a pickle lover and busy mama, let me tell you—this comes together fast and disappears even faster!
Why You’ll Love This Recipe
This pasta salad became an unexpected hit at my son’s birthday party last year—think kids asking for seconds and adults whispering for the recipe. It starts with tender pasta, adds that satisfyingly salty crunch of pickles, and finishes with a creamy, herby dressing that screams “seconds, please!”
- Quick and easy—25 minutes from start to finish
- Loaded with flavor from dill pickles, fresh herbs, and a tangy dressing
- Perfect for potlucks, picnics, and make-ahead lunches
- Customizable with add-ins like cheese, ham, or red onion
- Pickle lovers’ dream come true!
Ingredients Breakdown
Essentials
- 12 oz rotini or elbow pasta
- 1 cup chopped dill pickles (plus 2 tbsp pickle juice)
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 1 cup shredded sharp cheddar cheese
- 3/4 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- Salt & pepper, to taste
Pro Tips
- Use good-quality pickles—refrigerated brands tend to be crunchier and more flavorful.
- Reserve 2 tablespoons of pickle juice from the jar to enhance the dressing.
- Let the salad chill for at least 30 minutes before serving for best flavor.
- Want it extra creamy? Add an additional 1/4 cup of mayo or sour cream to taste.
Step-by-Step Instructions
- Cook pasta in salted water according to package directions. Drain and rinse under cool water.
- Transfer pasta to a large mixing bowl. Add pickles, celery, red onion, and cheddar cheese.
- In a separate bowl, whisk together mayo, sour cream, mustard, pickle juice, and fresh dill until smooth.
- Pour creamy dressing over the pasta mixture and toss gently to combine.
- Season with salt and pepper to taste. Chill in the fridge for at least 30 minutes before serving.
Chef’s Tips and Tricks
- Don’t skip rinsing the pasta—it stops the cooking and keeps things refreshingly cool.
- If your red onion is too strong, soak it in cold water for 10 minutes before adding.
- Double the batch for parties—it’s always the first to go!
- Prep ahead: Make the dressing a day before for bigger flavor payoff.
Recipe Variations and Serving Suggestions
- Add chopped hard-boiled eggs for a deviled-egg twist.
- Mix in diced ham or cooked bacon bits for protein-packed goodness.
- Throw in frozen peas or shredded carrots for extra color and crunch.
- Serve alongside grilled burgers, sandwiches, or BBQ chicken.
- Make it into a meal by serving on a bed of greens or in lettuce cups.
FAQs
Can I make this pasta salad ahead of time?
Yes! It actually tastes better after a few hours in the fridge. Just give it a good stir before serving and add a splash of pickle juice if it looks a bit dry.
What kind of pasta works best?
I love rotini because it grabs onto all that creamy dressing, but bowtie or elbow macaroni will also do the trick.
Can I use sweet pickles instead?
If you’re more of a sweet pickle person, go for it! It’ll change the flavor profile, but still be delicious with a few tweaks like reducing the pickle juice and adding a dash of vinegar for brightness.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 12 oz rotini or elbow pasta
- 1 cup chopped dill pickles
- 2 tbsp pickle juice
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 1 cup shredded sharp cheddar cheese
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp fresh dill, chopped
- 1 tbsp Dijon mustard
- Salt & pepper to taste
Instructions:
- Cook pasta in salted water according to package directions. Drain and rinse under cool water.
- Transfer pasta to a large bowl. Add pickles, celery, red onion, and cheese.
- In a separate bowl, mix mayo, sour cream, mustard, dill, and pickle juice.
- Combine dressing with pasta mixture. Toss gently, season, and chill before serving.
Nutrition: 320 calories per serving
Did you make this Dill Pickle Pasta Salad? I’d LOVE to hear how it turned out! Drop a comment below, tag me on Instagram @thekitchensaid, or share your twist on Pinterest. Happy crunching, friends!
