What the heck is this?
If you’re the kind of person who would drink the pickle juice straight from the jar (no shame), this pasta salad was basically made for you. Dill Pickle Pasta Salad is everything your barbecue table has been missing — tender pasta tossed in a creamy, tangy, garlicky dressing loaded with chopped pickles, sharp cheddar cheese, red onion, and a punch of fresh dill. It’s bright, bold, a little weird in the best way, and totally addicting. People will raise an eyebrow when they hear what it is — then go back for thirds. Just trust.
Why You’ll Love This Recipe
– Pickle lovers, rejoice: it’s a whole salad dedicated to the tangy stuff
– Creamy but not heavy, thanks to the brine-based dressing
– Make-ahead friendly — actually tastes better after chilling
– Perfect for potlucks, BBQs, picnics, or honestly just lunch
– That salty-cheesy-pickle combo hits all the flavor high notes
The Good Stuff You’ll Need
For the Salad:
– 12 oz rotini or elbow macaroni (short and twisty is best)
– 1 1/2 cups chopped dill pickles (go bold or go home)
– 1 cup sharp cheddar cheese, cubed small
– 1/3 cup finely chopped red onion
– 2 tbsp fresh dill, chopped
– Optional: 1/2 cup chopped celery or cucumber for extra crunch
For the Dressing:
– 1/2 cup mayo
– 1/4 cup sour cream or plain Greek yogurt
– 1/4 cup pickle juice (from the jar, obviously)
– 1 tbsp Dijon mustard
– 1 tsp garlic powder
– Salt + pepper to taste (careful with the salt — pickles are salty already)
Let’s Do This
Step 1: Boil That Pasta
Cook your pasta in a large pot of well-salted water until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let it drain really well — nobody wants watery salad.
Step 2: Mix the Dressing
In a small bowl, whisk together mayo, sour cream, pickle juice, Dijon mustard, garlic powder, and a pinch of salt and pepper. Taste and adjust. Want it tangier? More juice. Creamier? More mayo. Spicier? A dash of hot sauce works.
Step 3: Assemble the Party
In a large bowl, combine the cooled pasta, chopped pickles, cubed cheddar, red onion, and fresh dill. Add any optional veggies if using. Pour the dressing over the top and mix until everything’s coated and happy.
Step 4: Chill and Serve
Cover and refrigerate for at least 1 hour so the flavors can hang out. Before serving, give it a stir and add an extra spoonful of pickle juice or mayo if it looks dry. Taste again and adjust seasoning if needed.
Serving Suggestions
– Serve alongside grilled burgers, hot dogs, BBQ chicken, or ribs
– Add chopped hard-boiled eggs to bulk it up and make it more like a deli-style salad
– A cold beer or iced tea pairs ridiculously well with all that tang
Switch It Up
– Sweet + Tangy: Toss in a few chopped bread-and-butter pickles for balance
– Herb Swap: No dill? Try fresh chives or parsley
– Add Meat: Crumbled bacon or diced ham makes this a full-on meal
– Go Spicy: Add chopped pickled jalapeños or a spoonful of horseradish for a kick
Make-Ahead Tips
– This salad actually gets better after a few hours in the fridge, so go ahead and make it a day ahead
– Store in an airtight container for up to 3 days — just give it a stir and maybe a splash more dressing before serving
– Don’t add extra salt until after chilling; the pickles will keep flavoring everything as it sits
Questions People Actually Ask
Q: Can I use a different kind of pasta?
A: Yep! Just use a short shape that holds onto dressing well — bowties, penne, or shells all work.
Q: Is this too strong if I’m not a hardcore pickle fan?
A: It’s bold, but balanced. You can reduce the pickle juice and use more sour cream if you want it milder.
Q: Can I use pre-shredded cheese?
A: Technically yes, but cubes or small chunks hold their own better against all that tang and creaminess.
Q: What kind of pickles should I use?
A: Dill, and the crunchier the better. Claussen or Grillo’s are ideal — save the soft ones for sandwich duty.
Dill Pickle Pasta Salad: The Tangy, Creamy, Crunchy Side Dish You Didn’t Know You Needed
- Total Time: 20 minutes
- Yield: 6 servings
Description
If you’re the kind of person who would drink the pickle juice straight from the jar (no shame), this pasta salad was basically made for you. Dill Pickle Pasta Salad is everything your barbecue table has been missing — tender pasta tossed in a creamy, tangy, garlicky dressing loaded with chopped pickles, sharp cheddar cheese, red onion, and a punch of fresh dill. It’s bright, bold, a little weird in the best way, and totally addicting. People will raise an eyebrow when they hear what it is — then go back for thirds. Just trust.
Ingredients
For the Salad:
– 12 oz rotini or elbow macaroni (short and twisty is best)
– 1 1/2 cups chopped dill pickles (go bold or go home)
– 1 cup sharp cheddar cheese, cubed small
– 1/3 cup finely chopped red onion
– 2 tbsp fresh dill, chopped
– Optional: 1/2 cup chopped celery or cucumber for extra crunch
For the Dressing:
– 1/2 cup mayo
– 1/4 cup sour cream or plain Greek yogurt
– 1/4 cup pickle juice (from the jar, obviously)
– 1 tbsp Dijon mustard
– 1 tsp garlic powder
– Salt + pepper to taste (careful with the salt — pickles are salty already)
Instructions
Step 1: Boil That Pasta
Cook your pasta in a large pot of well-salted water until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let it drain really well — nobody wants watery salad.
Step 2: Mix the Dressing
In a small bowl, whisk together mayo, sour cream, pickle juice, Dijon mustard, garlic powder, and a pinch of salt and pepper. Taste and adjust. Want it tangier? More juice. Creamier? More mayo. Spicier? A dash of hot sauce works.
Step 3: Assemble the Party
In a large bowl, combine the cooled pasta, chopped pickles, cubed cheddar, red onion, and fresh dill. Add any optional veggies if using. Pour the dressing over the top and mix until everything’s coated and happy.
Step 4: Chill and Serve
Cover and refrigerate for at least 1 hour so the flavors can hang out. Before serving, give it a stir and add an extra spoonful of pickle juice or mayo if it looks dry. Taste again and adjust seasoning if needed.
Notes
– Serve alongside grilled burgers, hot dogs, BBQ chicken, or ribs
– Add chopped hard-boiled eggs to bulk it up and make it more like a deli-style salad
– A cold beer or iced tea pairs ridiculously well with all that tang
- Prep Time: 20 minutes
Nutrition
- Calories: ~390 kcal per serving
- Fat: ~18g
- Carbohydrates: ~45g
- Protein: ~10g