If you love the tangy, crunchy bite of a good pickle, this dill pickle pasta salad is about to become your new favorite side dish. I first made this for a backyard barbecue, and it disappeared before the burgers even hit the grill. The combination of chewy pasta, sharp cheddar cheese, and a creamy, pickle-infused dressing hits every single craving. The best part? It actually tastes better the longer it sits in the fridge, making it the ultimate make-ahead recipe for busy summer weekends. For more great side dishes, check out our Best Soup Recipes or other easy salads.
Table of Contents
Why you’ll love this dill pickle pasta salad recipe
- Fast and easy prep: You can boil the pasta and chop the ingredients in under 20 minutes.
- Crowd-pleaser: The unique tangy flavor makes it stand out from standard macaroni salads.
- Great for meal prep: It stores perfectly in the fridge and the flavors deepen overnight.
The simple ingredients you need
You only need a handful of basic ingredients to bring this creamy, crunchy salad together.
- Rotini Pasta
- The corkscrew shape of rotini is perfect because it grabs and holds onto the creamy dressing.
- Dill Pickles
- Use a high-quality jar of dill pickles and dice them yourself for the best crunch.
- Pickle Juice
- Do not throw away the brine! A splash of pickle juice is the secret to getting that tangy flavor right into the dressing.
- Mayonnaise
- Mayonnaise forms the rich, creamy base of our dressing.
- Sour Cream
- Adding sour cream lightens up the mayo and gives the dressing a nice tang.
- Dijon Mustard
- A little mustard adds depth and a slight peppery bite.
- Fresh Dill
- Fresh dill is non-negotiable here, it provides that bright, fresh, herbaceous flavor.
- Cheddar Cheese
- Diced sharp cheddar cheese cubes add a salty, creamy texture that pairs perfectly with the pickles.
- Red Onion
- Diced red onion gives the salad a sharp, crunchy bite.
- Green Onions
- Sliced green onions add a mild onion flavor and a pop of green color.
- Hard-Boiled Eggs
- Chopped hard-boiled eggs add protein and make the salad more filling.
- Garlic Powder
- A dash of garlic powder rounds out the savory notes in the dressing.
How to make the best dill pickle pasta salad
- Boil the pasta: Cook the rotini in a large pot of salted water according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process.
- Whisk the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, pickle juice, Dijon mustard, and garlic powder until perfectly smooth.
- Chop the mix-ins: Dice your dill pickles, cheddar cheese, red onion, green onions, and hard-boiled eggs. Chop the fresh dill.
- Combine everything: Add the cooled pasta and all the chopped ingredients into the bowl with the dressing. Use a large rubber spatula to toss everything together until the pasta is well coated.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least one hour before serving to let the flavors meld.
Fun variations to try
If you want to switch things up, here are a few easy ways to customize the salad.
Add Crispy Bacon
Fold in half a cup of crumbled crispy bacon just before serving for a smoky, salty crunch. For more bacon inspiration, check out our Avocado Pasta Bacon Salad.
Make it Spicy
Add a few dashes of hot sauce or swap the regular dill pickles for spicy pickles to give the salad a kick.
Swap the Cheese
Instead of cheddar, try using cubed pepper jack for extra heat, or mild Colby jack for a softer flavor.
Serving Ideas
This salad is the perfect sidekick for grilled meats. Serve it alongside hot dogs, burgers, or grilled chicken at your next cookout. It also pairs wonderfully with sandwiches like a Dill Pickle Grilled Cheese.
Prep and storage advice
Store any leftover pasta salad in an airtight container in the refrigerator. It will stay fresh and tasty for up to 4 days. In fact, the salad usually tastes even better on the second day after the pasta has had time to soak up all that tangy pickle dressing.
I do not recommend freezing this salad, as the mayonnaise-based dressing can separate and become watery when thawed, and the fresh vegetables will lose their crisp crunch.
Dill Pickle Pasta Salad
Equipment
- 1 Large mixing bowl
- 1 Rubber Spatula
- 1 Large pot
Ingredients
- 1 lb rotini pasta
- 2 cups dill pickles diced
- 1/2 cup pickle juice
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp Dijon mustard
- 1/4 cup fresh dill chopped
- 1/2 cup cheddar cheese diced
- 1/2 cup red onion diced
- 1/4 cup green onions sliced
- 2 hard-boiled eggs diced
- 1 tsp garlic powder
Instructions
- Boil the pasta: Cook the rotini in a large pot of salted water according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process.
- Whisk the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, pickle juice, Dijon mustard, and garlic powder until perfectly smooth.
- Chop the mix-ins: Dice your dill pickles, cheddar cheese, red onion, green onions, and hard-boiled eggs. Chop the fresh dill.
- Combine everything: Add the cooled pasta and all the chopped ingredients into the bowl with the dressing. Use a large rubber spatula to toss everything together until the pasta is well coated.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least one hour before serving to let the flavors meld.
FAQs
Can I make this salad a day ahead of time?
Absolutely. Making it a day ahead is actually recommended, as it gives the flavors time to meld together perfectly in the fridge. Just give it a good stir before serving.
What type of pasta works best?
Rotini, fusilli, or farfalle (bowties) work best. You want a pasta shape with ridges or pockets to catch and hold the creamy dressing.
Is there a substitute for the sour cream?
Yes, you can swap the sour cream for plain Greek yogurt. It will still provide that nice tangy flavor and keep the dressing perfectly creamy.
If you love pickles, you are going to be obsessed with this creamy, crunchy side dish. Grab a jar of dills and try it for your next family dinner!
