If you’re a pickle lover, get ready—this Dill Pickle Pasta Salad is about to become your new summer favorite. It’s cool, creamy, tangy, and has just the right crunch. Whether you’re headed to a backyard BBQ, a potluck, or just want something easy to meal prep for lunch, this recipe is quick, simple, and seriously satisfying.

This dish brings together pasta and pickles in the best way possible. The pasta soaks up a bit of that briny pickle juice, while a creamy dressing made with sour cream, mayo, and dill ties it all together. It’s the kind of salad that people keep coming back to for seconds.

I first tried a version of this at a friend’s birthday cookout, and it completely stole the show—even over the burgers and ribs. It’s since become one of my go-tos for warm weather meals and weekend gatherings. The best part? It comes together in just a few simple steps with ingredients you probably already have on hand.

INGREDIENTS YOU’LL NEED:

• 12 oz rotini or elbow macaroni
• 1 cup chopped dill pickles
• ½ cup pickle juice (straight from the jar)
• ½ cup diced cheddar cheese
• ⅓ cup chopped red onion
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tbsp fresh dill (or 1 tsp dried)
• 1 tsp garlic powder
• Salt and pepper to taste

You can also add extras like crumbled bacon, chopped celery, or even sliced olives if you’re in the mood to customize it a bit!

LET’S GET STARTED

STEPS

1. Cook the pasta:

Start by boiling your pasta according to the package directions until al dente. You don’t want it too soft—it should have a little bite to hold up in the salad. Once cooked, drain it and rinse under cold water to cool it down quickly and stop the cooking process.

2. Toss with pickle juice:

Place your cooled pasta in a large bowl and toss it with the pickle juice. This is the key to building that deep dill flavor. Let it sit for about 5 to 10 minutes to soak in the tangy goodness. After that, drain any remaining juice from the bowl.

3. Mix the dressing:

While the pasta is soaking, mix up your dressing in a separate bowl. Combine the mayonnaise, sour cream, chopped fresh dill (or dried if that’s what you have), garlic powder, and a bit of salt and pepper. Stir until smooth and creamy.

MIXING, CHILLING & SERVING YOUR DILL PICKLE PASTA SALAD

Now that you’ve prepped the pasta and made that creamy, flavorful dressing, it’s time to bring everything together. This next part is where the magic happens—combining all those delicious textures and flavors for one unforgettable pasta salad.

This recipe is not only easy but also forgiving. You can tweak the ingredients a bit depending on what you have or your personal preferences. It’s perfect for making ahead too—actually, it tastes even better after it’s had some time to chill in the fridge!

4. Add mix-ins:

Now that the pasta is drained and flavored with that dill pickle juice, add your mix-ins. Toss in the chopped pickles, diced cheddar cheese, and finely chopped red onion. These add all the crunch, tang, and savory flavor that make this salad irresistible.

5. Combine:

Pour the dressing over the pasta and veggie mixture. Use a large spoon or spatula to stir everything together gently but thoroughly. You want the dressing to coat every piece of pasta and all the add-ins. Make sure nothing is left dry—creamy is key here!

6. Chill:

Cover the bowl tightly with plastic wrap or a lid and pop it in the fridge for at least 1 hour. This resting time allows all the flavors to meld together. Trust me, it’s worth the wait. If you have time to make it the night before, it’ll taste even better the next day.

TIPS FOR MAKING THE BEST DILL PICKLE PASTA SALAD

• Use cold pasta: Rinsing your pasta in cold water after cooking helps keep the salad from becoming mushy and keeps everything fresh.
• Don’t skip the pickle juice soak: It’s what gives the pasta that signature tang. Even just 5 minutes can make a big difference in flavor.
• Try different cheeses: While cheddar is classic, you could also use Colby Jack, pepper jack, or a mild Swiss.
• Adjust the dressing: Like it creamier? Add more mayo or sour cream. Want it lighter? Use Greek yogurt instead of sour cream.
• Make it a meal: Add in grilled chicken or crispy bacon to make this more of a main dish than a side.

FREQUENTLY ASKED QUESTIONS ABOUT DILL PICKLE PASTA SALAD

If you’re making this recipe for the first time—or maybe even the tenth—these quick FAQs can help you get it just right.

Can I use a different type of pasta?

Absolutely. Rotini and elbow macaroni work great because their shape holds the dressing well, but bowtie, penne, or even shells are good substitutes. Just avoid long noodles like spaghetti for this kind of salad.

Can I make this ahead of time?

Yes, and it’s even better that way! This salad benefits from a few hours of chilling to let the flavors meld. You can make it the night before and store it in an airtight container in the fridge.

How long does it last in the refrigerator?

Stored properly, it should stay fresh for 3 to 4 days. Just give it a good stir before serving if the dressing has settled a bit.

Can I use sweet pickles instead of dill?

If you prefer sweet pickles, go for it! It will change the overall flavor profile, but it’s a fun twist if you’re into that sweeter touch.

What proteins can I add to make it a full meal?

Grilled chicken, crispy bacon, or even diced hard-boiled eggs can make this pasta salad a complete meal rather than just a side dish.

Is it okay to use dried dill instead of fresh?

Yes, if fresh dill isn’t available, use 1 teaspoon of dried dill instead. Just remember, dried herbs are more concentrated in flavor.

FINAL THOUGHTS: WHY YOU’LL KEEP COMING BACK TO THIS RECIPE

There’s just something satisfying about the crunch of pickles, the creamy dressing, and the bite of al dente pasta all mixed together. It’s the kind of recipe you’ll find yourself making over and over again—for potlucks, BBQs, or just an easy weeknight dinner side.

The best part? It’s endlessly customizable and comes together with just a handful of pantry and fridge staples. So go ahead—bookmark this one. Your future self will thank you.

If you try this recipe, I’d love to hear how it turned out! Drop a comment or share your own twist—I’m always looking for new ways to enjoy this classic!

Print