This dill pickle pasta salad is creamy, tangy, and packed with bold pickle flavor in every bite. It’s the kind of cold pasta salad that vanishes quickly at potlucks, barbecues, and family dinners, especially for anyone who truly loves pickles.
Why You’ll Love This Recipe
This recipe is incredibly easy to make and comes together with simple ingredients. The creamy dressing balances perfectly with the sharp, briny taste of dill pickles, while the pasta makes it filling and satisfying. It’s ideal as a side dish or even as a light main meal on warm days. Best of all, it can be made ahead, giving the flavors time to blend beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
340 g dry rotini pasta
1 cup dill pickles, finely chopped
1/3 cup pickle juice (from the dill pickle jar)
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh dill, finely chopped
1/2 cup cheddar cheese, small cubes
Directions
Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente. Drain well and rinse under cold water to stop the cooking process. Allow the pasta to cool completely.
In a large mixing bowl, whisk together the mayonnaise, sour cream, pickle juice, garlic powder, onion powder, salt, and black pepper until smooth.
Add the cooled pasta to the bowl along with the chopped dill pickles, fresh dill, and cheddar cheese. Gently stir until everything is evenly coated with the dressing.
Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to develop. Stir once more before serving.
Servings and timing
This recipe makes approximately 6 servings.
Preparation time is about 15 minutes, cooking time is 10 minutes, and chilling time is at least 1 hour.
Variations
For extra crunch, add finely chopped celery or green onions.
If you prefer a lighter version, replace half of the mayonnaise with plain yogurt.
For a spicier kick, mix in a small amount of chopped pickled jalapeños.
You can also use different pasta shapes such as shells or bowtie pasta.
Storage/Reheating
Store dill pickle pasta salad in an airtight container in the refrigerator for up to 3 days. This dish is best served cold and does not require reheating. If the salad thickens after storage, stir in a tablespoon or two of pickle juice or mayonnaise before serving.
FAQs
Can I make dill pickle pasta salad ahead of time?
Yes, this salad is perfect for making ahead. Preparing it a day in advance allows the flavors to blend even more.
What type of pasta works best for this recipe?
Short pasta shapes like rotini, shells, or bowtie work best because they hold the creamy dressing well.
Can I use low-fat mayonnaise?
Yes, low-fat mayonnaise can be used, but the salad may be slightly less creamy.
Is this pasta salad very sour?
The tanginess is balanced by the creamy dressing, but pickle lovers will enjoy the bold flavor.
Can I add vegetables to this salad?
Yes, chopped celery, red onion, or cucumber are great additions.
What kind of pickles should I use?
Classic dill pickles are best for this recipe. Avoid sweet pickles unless you prefer a sweet-and-tangy flavor.
How long should it chill before serving?
At least 1 hour is recommended, but longer chilling improves the taste.
Can I freeze dill pickle pasta salad?
Freezing is not recommended, as the creamy dressing can separate when thawed.
How do I prevent the pasta from soaking up too much dressing?
Rinsing the pasta with cold water and letting it cool completely helps prevent excess absorption.
Can this be served as a main dish?
Yes, it can be enjoyed as a light main meal, especially during warmer weather.
Conclusion
Dill pickle pasta salad is a creamy, tangy dish that’s simple to prepare and impossible to resist for pickle fans. Whether served at gatherings or enjoyed at home, it’s a reliable crowd-pleaser that delivers big flavor with minimal effort.
