Zesty Dill Pickle Pasta Salad

Pickle lovers, you need this pasta salad in your life. This dill pickle pasta salad combines crunchy pickles, sharp white cheddar, fresh dill and a creamy, tangy dressing to deliver more pickle flavor than you ever imagined possible.

4 Reasons You’ll Love This Pasta Salad

1. All the pickle goodness: Crunchy dill pickles and a splash of pickle juice give this salad unmistakable tang and texture.
2. Quick and easy: Ready in about 25 minutes of active time (plus chill time).
3. Make-ahead friendly: Flavors deepen in the fridge; it tastes best after a couple of hours and holds up well for a day or two.
4. Party favorite: Perfect for BBQs, potlucks and picnics — it disappears fast.

Ingredient Notes

Here’s what you’ll need and why each ingredient matters for this dill pickle pasta salad:

Detailed ingredient amounts and step-by-step directions are provided below in the recipe card section.

• Pasta: Use any short-cut pasta you like — macaroni, shells, rotini, farfalle or cavatappi all work well.
• Dill pickles: Baby dills are ideal for crunch and bite-sized rounds, but use your favorite dill pickles and chop them to size.
• Pickle juice: The juice from the pickle jar adds bright, tangy flavor. A little goes on the pasta and more goes into the dressing.
• Sharp white cheddar: Its savory bite balances the acidity; gouda or an aged cheddar are acceptable alternatives.
• White onion: Mild and crisp, white onion blends well without overpowering the salad.
• Fresh dill: Adds a fresh herb note that complements the pickles.
• Dressing: A creamy mix of mayonnaise, sour cream and pickle juice flavored with dried dill, garlic powder, onion powder, salt and a pinch of cayenne.

Extra Add-Ins

Customize this salad with extras to suit your taste:

• Pickled jalapeños for heat
• Chopped crispy bacon for crunch and smoky flavor
• Protein options like shredded chicken, cubed ham, tuna or chopped hard-boiled eggs
• Extra pickled vegetables for more tang and texture

How To Make Dill Pickle Pasta Salad

This recipe is straightforward. Follow these steps for a creamy, tangy pasta salad that holds up well.

1. Cook the pasta: Bring a large pot of salted water to a boil and cook 1 pound (454 g) of short-cut pasta according to package directions. Drain and rinse under cold water until cooled. Drain well and transfer to a large bowl. Drizzle about 2 tablespoons of pickle juice over the pasta and toss to coat.
2. Make the dressing: In a small bowl whisk together 1 cup mayonnaise, 1/2 cup sour cream, 1/2 cup pickle juice, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon sea salt and 1/4 teaspoon cayenne. Whisk until smooth. For extra depth, add a small pinch of bouillon powder or a splash of soy sauce if desired.
3. Combine: To the pasta add 2 cups sliced or chopped baby dill pickles, 2 cups small diced sharp white cheddar, 1/2 finely chopped white onion and 1/4 cup chopped fresh dill. Pour in about three quarters of the dressing and toss until everything is evenly coated.
4. Chill and serve: Cover and refrigerate for at least 1 hour to let the flavors meld. Before serving, toss with the remaining dressing, taste and adjust seasoning as needed.

FAQ

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Did you make this dill pickle pasta salad? I’d love to hear how it turned out—please leave a comment below.