5 from 2 votes

Dill Pickle Pasta Salad

If you’re the kind of person who heads straight for the pickle tray at every party, this Dill Pickle Pasta Salad is definitely your kind of dish. It’s creamy, tangy, and packed with that irresistible dill pickle flavor we all secretly (or not-so-secretly) love. Think pasta salad… but with a bold, briny twist that makes it way more fun than your usual picnic fare.

Dill Pickle Pasta Salad in a bowl.


This salad is one of those recipes that always gets people talking—usually along the lines of, “Wait… is that pickle in there?” And then they go back for seconds. It’s the perfect side for BBQs, potlucks, or really any summer meal when you want something cool, creamy, and just a little unexpected. Plus, it’s easy to make ahead and even better after the flavors have had some time to mingle in the fridge.

The first time I brought this salad to a family BBQ, I wasn’t sure how it would go over. I knew I loved it—anything with pickles is an automatic yes for me—but I wasn’t prepared for how quickly it would disappear. Even my cousin, who claims to hate pasta salad (and is very dramatic about it), went back for seconds. It’s now requested at almost every summer gathering, and I’ve learned to double the batch just to be safe!

So grab that jar of pickles hiding in the back of your fridge and turn it into something totally delicious.

Why You’ll Love This Recipe

  • Full of tangy pickle flavor – If you’re a dill pickle fan, this salad is a dream come true. Pickle slices, pickle juice, and fresh dill pack in that signature zip.
  • Creamy and satisfying – The combo of mayo and sour cream makes the dressing rich and velvety, coating every bite of pasta perfectly.
  • Quick and easy to make – Simple ingredients, minimal prep, and it comes together in under 30 minutes (plus chill time).
  • Great for make-ahead – The flavors get even better after a little time in the fridge, making it ideal for potlucks, picnics, or meal prep.
  • A fun twist on a classic – It’s not your average pasta salad! The unexpected tang of dill pickles makes it a guaranteed conversation starter.
  • Customizable – Want to toss in bacon, diced celery, or swap the cheese? Go for it. This recipe is easy to adapt to your tastes.

Ingredients

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    The full printable recipe card with measurements and instructions is found at the bottom of the post.

    • Rotini pasta – The twists hold onto the creamy dressing so well! You can also use bowtie or penne if that’s what you have on hand.
    • Dill pickles – Use your favorite brand—crinkle-cut, sandwich slices, or homemade all work. The more dill-forward, the better!
    • Cheddar cheese – A sharp cheddar adds great contrast to the tangy pickles. Cube it small so it mixes evenly.
    • Red onion – Adds a bit of bite and color. If you’re not a fan of strong onion flavor, soak the chopped onion in cold water for 10 minutes to mellow it out.
    • Fresh dill – The fresh stuff makes all the difference. It brightens up the whole dish and reinforces that classic dill pickle flavor.
    • Mayonnaise – Use real mayo (not salad dressing) for the creamiest texture and best flavor.
    • Sour cream – Adds a nice tang and lightens up the mayo-based dressing just enough.
    • Pickle juice – Don’t toss the juice! It’s the secret weapon that gives the dressing its bold, briny flavor.
    • Garlic powder – A little goes a long way—just enough to boost the flavor without overpowering.
    • Salt and pepper – Start light and adjust to taste after mixing everything together. The pickles and cheese already bring some saltiness.
    Ingredients on a marble background.

    How to Make Dill Pickle Pasta Salad

    • Step One: Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to cool it down.
    • Step Two: Toss the cooked pasta with one tablespoon of pickle juice and set aside to cool.
    • Step Three: Add the chopped pickles, cheddar cheese, red onion, and dill to a large mixing bowl and stir.
    Collage of ingredients in a bowl.
    • Step Four: In a small bowl, whisk together the mayonnaise, sour cream, one tablespoon pickle juice, garlic powder, salt, and pepper.
    • Step Five: Add the pasta to the bowl with the chopped ingredients. Pour the dressing over everything and stir until well combined.
    • Step Six: Taste and season with salt, pepper, and possibly more pickle juice if desired.
    • Step Seven: Cover and chill for 1 hour before serving.
    • Step Eight: Garnish with fresh dill and sliced pickles just before serving.
    Collage of making the dressing and adding to the bowl with the ingredients.

    What to Serve With It

    This Dill Pickle Pasta Salad is super versatile and pairs perfectly with all your summer favorites. Here are some tasty ideas:

    • Grilled meats – Think burgers, hot dogs, sausages, or BBQ chicken. The creamy, tangy salad balances out all that smoky, savory goodness.
    • Sandwiches and wraps – Serve it alongside deli sandwiches, pulled pork sliders, or even a veggie wrap for a light lunch or picnic spread.
    • Fish and seafood – It’s surprisingly delicious with grilled salmon, shrimp skewers, or battered fish—especially with a squeeze of lemon.
    • Party trays – Add it to your potluck or buffet table with deviled eggs, chips and dip, and a big fruit platter. It’ll fit right in!
    • On its own – Honestly, it’s hearty enough to enjoy as a light lunch or snack straight from the fridge (no judgment here!).
    Close up of a bowl of the recipe.

    Variations and Substitutions

    • Swap the cheese – Not a fan of cheddar? Try Colby Jack, mozzarella cubes, or even crumbled feta for a saltier bite.
    • Make it lighter – Use Greek yogurt instead of sour cream for a protein boost and a bit of tang, or go half mayo, half yogurt.
    • Add protein – Turn it into a full meal by tossing in diced cooked chicken, chopped hard-boiled eggs, or crispy bacon bits.
    • Try different pasta – Rotini works great, but bowties, shells, or macaroni are just as good for catching that creamy dressing.
    • Amp up the veggies – Stir in chopped celery for crunch, shredded carrots for sweetness, or frozen peas for a pop of color.
    • Spice it up – Like a little heat? Add a pinch of red pepper flakes or toss in some chopped pickled jalapeños.
    • Use pickle relish – If you’re short on dill pickles, a spoonful of dill relish can work in a pinch—just adjust the pickle juice to taste.
    A bowl of the recipe.

    Storage Instructions

    Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Give the dressing a good stir before serving, as it may settle or thicken a bit over time.

    If the pasta seems a little dry after chilling, freshen it up with a splash of pickle juice or a spoonful of mayo before serving.

    This salad isn’t freezer-friendly, as the creamy dressing and pasta texture don’t hold up well after thawing. It’s best enjoyed fresh or within a couple of days.

    Recipe Tips and Tricks

    • Rinse the pasta – After cooking, rinse the pasta under cold water to stop the cooking process and prevent it from sticking together. This also helps cool it down faster for mixing.
    • Toss with pickle juice first – Stirring the pasta with a little pickle juice before adding the dressing adds flavor from the inside out.
    • Chill before serving – Letting the salad sit in the fridge for at least an hour helps the flavors meld and taste even better.
    • Adjust to taste – Everyone has a different pickle preference! Add more pickle juice, salt, or fresh dill to suit your tanginess level.
    • Serve cold – This salad is meant to be served chilled, so keep it in the fridge until you’re ready to dig in—especially on hot summer days.
    A bowl of the recipe with a wooden spoon in it.

    Pasta Salad Recipes

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    5 from 2 votes

    Dill Pickle Pasta Salad

    Created by Stacie Vaughan
    Servings 6
    Prep Time 15 minutes
    Chill Time 1 hour
    Total Time 1 hour 15 minutes
    Creamy, tangy, and packed with dill pickle flavor, this easy Dill Pickle Pasta Salad is the perfect side dish for summer BBQs, potlucks, and picnics.

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    Ingredients
     
     

    • 3 cups uncooked rotini pasta
    • 1 cup sliced dill pickles
    • ½ cup cubed cheddar cheese
    • ¼ cup finely chopped red onion
    • 2 tbsp chopped fresh dill
    • ½ cup mayonnaise
    • ¼ cup sour cream
    • 2 tbsp pickle juice from the jar divided
    • ½ tsp garlic powder
    • salt and pepper to taste

    Instructions

    • Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to cool it down.
    • Toss the cooked pasta with 1 tablespoon of pickle juice and set aside to cool.
    • In a large mixing bowl, add the chopped pickles, cheddar cheese, red onion, and dill and stir together.
    • In a small bowl, whisk together the mayonnaise, sour cream, 1 tablespoon pickle juice, garlic powder, salt and pepper.
    • Add the pasta to the bowl with the chopped ingredients. Pour the dressing over everything and stir until well combined.
    • Taste and season with salt and pepper and possibly more pickle juice if desired.
    • Cover and chill for 1 hour before serving.
    • Garnish with fresh dill and sliced pickles just before serving.
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    Nutrition

    Calories: 303kcal | Carbohydrates: 25g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 452mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Salads
    Cuisine American
    Keyword dill pickles, pasta salad

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    5 from 2 votes (1 rating without comment)

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