Creamy Dill Pickle Pasta Salad
This creamy dill pickle pasta salad is loaded with crunchy pickles, sharp cheddar, red onion and fresh dill, all tossed in a tangy pickle juice dressing. It’s an easy make-ahead side for potlucks, cookouts and game day.
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Confession: I’m the person who drinks the last bit of pickle juice straight from the jar. So when I tell you this dill pickle pasta salad is the most-requested side at my house, know that I’m a little biased but completely right. It’s creamy, tangy and loaded with crunchy pickles, little cubes of sharp cheddar and a big handful of fresh dill. The secret is in the dressing, but I’ll get to that in a minute.
This is an easy dill pickle pasta salad with only 15 minutes of hands-on time. Cook the pasta, chop a few things, whisk the dressing, then let the fridge do the rest. It’s a make-ahead pasta salad that gets better as it sits, so it’s perfect for summer BBQs, potlucks, game day spreads and holiday buffets. Pickle lovers, this one’s for you.
Why you’ll love this salad
I love that this recipe takes about 15 minutes of real work and then waits patiently in the fridge until I need it. I love that it travels well to potlucks and backyard parties. Most of all, I love the way the pickle juice dressing soaks into the pasta so every bite is tangy, creamy and a little bit salty. It’s the kind of pasta salad for pickle lovers that people ask about before they’ve even finished their plate. And no one has ever brought leftovers home. Not once.
What makes this dill pickle pasta salad healthy?
Let’s be honest: this is a creamy pasta salad, not a kale bowl, and that’s okay. Dill pickles bring big flavour for very few calories, so a little goes a long way. Fresh dill and red onion add brightness and a bit of crunch, and the cheddar cubes add protein and calcium. Serve it as a side next to grilled chicken or burgers and you’ve got a satisfying, balanced plate. Want to lighten it up? Swap the sour cream for plain Greek yogurt. You’ll add a little protein and keep all the creamy tang (more on that in the FAQ below).
RELATED: Need another crunchy, creamy side for the potluck table? My Asian Coleslaw is a tangy, crunchy slaw that holds up for hours on a buffet, and it pairs beautifully with this pickle-packed pasta.
Ingredients you’ll need
For the salad
- Rotini or other short pasta – the spirals catch every bit of dressing. Shells, elbows or cavatappi work too.
- Dill pickles – the star of the show. Use dill, not sweet pickles, and pick a brand you love since the flavour really shines.
- Sharp cheddar cheese – cut into small cubes so you get a little cheese in every bite.
- Red onion – finely diced for a mild bite and a pop of colour.
- Fresh dill – doubles down on the dill flavour and keeps the salad tasting fresh.
For the dressing
- Mayonnaise – the creamy base of the dressing.
- Sour cream – adds tang and keeps the dressing light and creamy after chilling.
- Dill pickle juice – straight from the jar. This is the secret to that extra-briny kick.
- Dijon mustard – a little sharpness to balance the creaminess.
- Garlic powder – savoury flavour without any chopping.
- Salt and black pepper – to season everything just right.
How to make this easy dill pickle pasta salad
- Cook the pasta. Boil the pasta according to the package directions until al dente. Drain and rinse well with cold water, then drain again and let it cool completely.
- Combine the salad. In a large bowl, add the cooled pasta, chopped pickles, cheddar cheese, red onion and fresh dill.
- Whisk the dressing. In a separate bowl, whisk together the mayonnaise, sour cream, pickle juice, Dijon mustard, garlic powder, salt and black pepper until smooth.
- Toss. Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
- Chill. Cover and refrigerate for at least 1 hour so the flavours can blend.
- Refresh and serve. Stir the pasta salad well before serving. If it seems a little dry after chilling, add another tablespoon or two of pickle juice and toss again.
- Garnish. Top with extra chopped pickles and fresh dill, if you like.
Make this Dill Pickle Pasta Salad, then check out my Tuscan Bean Salad, my La Scala Chopped Salad or more of my pasta salad recipes for a crowd.
TIPS AND FREQUENTLY ASKED QUESTIONS about this Dill Pickle Pasta Salad
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
Can I make dill pickle pasta salad ahead of time?
Yes! This is a make-ahead pasta salad at heart. You can make it up to a day before your party. The flavours get even better overnight. Give it a good stir before serving and add a splash of pickle juice if it needs a little refresh.
How do I store leftovers of this dill pickle pasta salad?
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Keep it chilled and don’t leave it sitting out at room temperature for more than 2 hours, especially on hot summer days.
Can I freeze pasta salad?
I don’t recommend it. Mayonnaise and sour cream dressings separate when they thaw, and the pasta turns mushy. This one is best enjoyed fresh from the fridge.
Why does my pasta salad get dry after chilling?
Pasta soaks up dressing as it sits. That’s a good thing for flavour! Before serving, stir in another tablespoon or two of pickle juice to bring back that creamy, tangy texture.
Can I make a lighter version with Greek yogurt?
Absolutely. Swap the sour cream for an equal amount of plain Greek yogurt. You’ll get a little extra protein and the same creamy tang. Full-fat Greek yogurt gives the creamiest results.
What other pasta shapes can I use?
Any short, sturdy pasta works. Rotini is my favourite, but shells, elbow macaroni, cavatappi and bowtie pasta are all great options.
How can I customize this salad?
Make it a meal with diced ham, cooked chicken or crispy bacon. Swap the cheddar for Colby Jack or Monterey Jack. Add chopped celery or shredded carrots for extra crunch, or a pinch of red pepper flakes for a little heat.
Don’t lose this recipe!
Pickle lovers, don’t let this one get away! Save this creamy dill pickle pasta salad to your favourite salads board on Pinterest so it’s ready the next time you need a crowd-pleasing side for a BBQ, potluck or picnic. And if you make it, tag me @salads4lunch. I’d love to see your bowl!
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Dill Pickle Pasta Salad Recipe
Equipment You’ll Need
- Small mixing bowl
Ingredients
- 1 pound rotini (or other short pasta)
- 2 cups dill pickles (chopped, plus more for garnish)
- 1 1/2 cups sharp cheddar cheese (cut into small cubes)
- 1/3 cup red onion (finely diced)
- 1/4 cup fresh dill (chopped, plus more for garnish)
For the dressing
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup dill pickle juice (plus more as needed)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the pasta according to the package directions until al dente. Drain and rinse thoroughly with cold water. Drain again and let cool completely.1 pound rotini
- In a large bowl, combine the cooled pasta, chopped pickles, cheddar cheese, red onion, and fresh dill.2 cups dill pickles, 1 1/2 cups sharp cheddar cheese, 1/3 cup red onion, 1/4 cup fresh dill
- In a separate bowl, whisk together the mayonnaise, sour cream, pickle juice, Dijon mustard, garlic powder, salt, and black pepper until smooth.3/4 cup mayonnaise, 1/2 cup sour cream, 1/4 cup dill pickle juice, 1 tablespoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour to allow the flavours to blend.
- Before serving, stir the pasta salad well. If it seems a little dry after chilling, add another tablespoon or two of pickle juice and toss again.
- Garnish with additional chopped pickles and fresh dill, if desired.
Notes
- Make ahead: the salad keeps covered in the fridge for up to 3 to 4 days and tastes even better the next day. Refresh with a splash of pickle juice before serving.
- Lighter option: swap the sour cream for plain Greek yogurt. Not suitable for freezing.
Nutrition
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Other recipes to try
- Tuscan Bean Salad – hearty beans and bold Italian flavours. Another make-ahead winner.
- Asian Coleslaw – a tangy, crunchy slaw that holds up beautifully on a buffet.
- La Scala Chopped Salad – the famous Beverly Hills chopped salad with salami, chickpeas and mozzarella.
- Mexican Tuna Salad – a zesty, protein-packed lunch that comes together in minutes.
- Cantaloupe Cucumber Feta Salad – sweet, salty and refreshing, perfect next to anything off the grill.
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