Dill Pickle Pasta Salad (Creamy, Tangy and Crunchy)

This dill pickle pasta salad combines short pasta, crunchy dill pickles, cheddar, red onion and fresh dill with a creamy pickle juice dressing. Part of the dressing is reserved for the final toss, helping you refresh the salad after it has chilled.

Serve it cold as a summer side for cookouts, picnics and potlucks. If you need more cold dishes for warm-weather gatherings, browse these summer pasta salad recipes.

Quick Answer

Dill pickle pasta salad is a cold side dish made with short pasta, diced dill pickles, cheddar and fresh dill. Pickle juice flavors both the pasta and the creamy mayonnaise-sour cream dressing. Chill the salad for at least one hour, then add the reserved dressing immediately before serving.

Dill Pickle Pasta Salad at a Glance

Dill Pickle Pasta Salad Recipe

The recipe uses pickle juice in two places. One portion flavors the cooled pasta, while the second portion goes into the dressing. Taste the finished salad before adding salt because the pickles, brine and cheddar already contain sodium.

Ingredients

For the pasta salad

• 12 ounces dry rotini or cavatappi
• Salt for the pasta water
• 1 1/2 cups drained dill pickles, cut into small pieces
• 5 ounces sharp cheddar, cut into small cubes, about 1 cup
• 1/3 cup finely diced red onion
• 1/4 cup chopped fresh dill
• 1/2 cup dill pickle juice, divided

For the creamy dressing

• 2/3 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup of the divided dill pickle juice
• 2 teaspoons Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Salt, only if needed after chilling

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until tender with a slight chew.
2. Drain the pasta and rinse it under cold running water until completely cool. Shake the colander well and allow the pasta to drain thoroughly.
3. Transfer the pasta to a large mixing bowl. Add 1/4 cup of pickle juice and toss until the pasta is evenly coated. Let it stand for 5 minutes. If juice remains pooled at the bottom, drain the pasta briefly.
4. In a separate bowl, whisk together the mayonnaise, sour cream, remaining 1/4 cup pickle juice, Dijon mustard, garlic powder and black pepper.
5. Transfer approximately one quarter of the dressing to a covered container. Refrigerate this portion until serving time.
6. Add the diced pickles, cheddar, red onion and fresh dill to the pasta.
7. Pour the remaining dressing over the pasta mixture. Toss gently until the pasta and mix-ins are evenly coated.
8. Cover and refrigerate the salad for at least 1 hour.
9. Before serving, stir the salad and add the reserved dressing a spoonful at a time until it reaches the desired consistency.
10. Taste the chilled salad before adding salt. Serve cold.

Choosing the Ingredients

Best Pasta Shapes

Rotini and cavatappi have curves and grooves that catch creamy dressing and small pieces of dill. Fusilli, small shells, farfalle and elbow macaroni can also work.

Long noodles are difficult to toss and serve in this type of salad. Very small pasta can also become overwhelmed by the thick dressing and mix-ins.

Choosing Dill Pickles

Choose dill pickles with a flavor and texture you already enjoy. Refrigerated, shelf-stable or homemade refrigerator pickles can all produce different levels of saltiness, acidity and crunch.

Drain the pickles before measuring and cut them into small, similar-sized pieces. Avoid sweet or bread-and-butter pickles unless you intentionally want a sweeter flavor profile.

You can explore more ways to use pickles in these easy pickle recipes. ZikoRecipes also has a complete guide to making homemade dill pickles.

Cheddar, Onion and Fresh Dill

Sharp cheddar provides a savory contrast to the pickle juice. Cutting it into small cubes gives the salad distinct pieces of cheese without allowing large chunks to dominate each serving.

Finely diced red onion adds a crisp bite. If your onion is especially strong, use a slightly smaller quantity rather than adding more dressing to cover its flavor.

Fresh dill reinforces the characteristic flavor of the pickles. Chop it shortly before assembling the salad so it distributes evenly through the dressing.

How to Prevent Dry or Watery Pasta Salad

Make-Ahead, Storage and Food Safety

You can assemble this salad up to one day before serving. Keep the salad and the reserved dressing in separate covered containers in the refrigerator. Stir in the reserved dressing shortly before placing the salad on the table.

Store leftovers in an airtight container at 40°F or below. General FoodSafety.gov guidance lists macaroni-style salads for 3 to 4 days in the refrigerator. The texture may become softer or less creamy before that limit is reached.

Cold perishable foods should remain at 40°F or below. The FDA’s outdoor food safety guidance says they should not remain unrefrigerated for more than 2 hours. Reduce that limit to 1 hour when the temperature is above 90°F.

For a longer buffet or cookout, place the serving bowl over ice and replenish the ice as it melts. Discard the salad if it exceeds the time and temperature limits. Do not taste food to determine whether it is safe.

Freezing is not recommended because creamy macaroni-style salads do not generally retain a good texture after thawing. The FoodSafety.gov cold storage chart also lists macaroni salads as foods that do not freeze well.

What to Serve With Dill Pickle Pasta Salad

Serve this salad with grilled chicken, turkey burgers, steak kabobs, shrimp kabobs, grilled vegetables or corn on the cob. Its creamy, tangy flavor works especially well beside warm grilled foods and fresh fruit.

For a larger summer menu, browse these cookout side dishes. If you prefer a vinaigrette-based pasta dish, try this easy Italian pasta salad. For a more substantial cheese-filled option, consider this cold tortellini pasta salad.

Ingredient Variations

Use Plain Greek Yogurt

Plain Greek yogurt can replace the sour cream in an equal quantity. It will change the thickness and make the dressing taste slightly tangier, so taste the dressing before adding extra pickle juice or salt.

Change the Cheese

Colby Jack or Monterey Jack can replace the cheddar. These cheeses have a milder flavor, so the pickles may taste more prominent in the finished salad.

Use Green Onion

Sliced green onion can replace the red onion when you want a milder onion flavor. Add it with the pickles, cheese and dill.

Try Another Short Pasta

Fusilli, small shells, farfalle or elbow macaroni can replace rotini or cavatappi. Follow the cooking time printed on the pasta package and drain it thoroughly before adding pickle juice.

Helpful Tools for This Recipe

No specialty appliance is required. A large pot gives the pasta room to cook, while a wide colander makes rinsing and draining easier. Use a large mixing bowl so you can toss the salad without crushing the pasta.

A sharp knife helps produce evenly sized pickle, onion and cheddar pieces. A covered container is also useful for refrigerating the reserved dressing until serving time.

Estimated Nutrition

Estimated nutrition per serving: About 390 calories, 34 grams of carbohydrates, 10 grams of protein, 23 grams of fat, 8 grams of saturated fat and 2 grams of fiber.

These values are estimates based on eight side-dish servings and generic ingredient data. Actual nutrition varies by brand, portion size and the amount of dressing or brine consumed. Sodium is not listed because pickle juice, pickles and cheese vary substantially between products.

Allergen note: This recipe contains wheat, egg, milk and mustard unless suitable alternatives are used. Check individual product labels when cooking for someone with an allergy.

Dill Pickle Pasta Salad

This creamy dill pickle pasta salad combines tender short pasta, crunchy pickles, sharp cheddar, red onion, and fresh dill with a tangy pickle juice dressing. Reserving part of the dressing keeps the chilled salad creamy and fresh for cookouts, picnics, and potlucks.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

Pasta Salad

• 12 ounces dry rotini or cavatappi
• salt For the pasta water
• 1 1/2 cups dill pickles Drained and cut into small pieces
• 5 ounces sharp cheddar Cut into small cubes, about 1 cup
• 1/3 cup red onion Finely diced
• 1/4 cup fresh dill Chopped
• 1/2 cup dill pickle juice Divided

Creamy Dressing

• 2/3 cup mayonnaise
• 1/2 cup sour cream
• 2 teaspoons Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• salt Add only if needed after the chilled salad has been tasted

Equipment

• Large pot
• colander
• Large mixing bowl
• Small mixing bowl
• Whisk
• Cutting board
• Chef’s knife
• Covered container For refrigerating the reserved dressing

Method

 

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until tender with a slight chew.
2. Drain the pasta and rinse it under cold running water until completely cool. Shake the colander well and allow the pasta to drain thoroughly.
3. Transfer the cooled pasta to a large mixing bowl. Add 1/4 cup of the pickle juice and toss until evenly coated. Let the pasta stand for 5 minutes, then drain briefly if any juice remains pooled in the bowl.
4. In a small mixing bowl, whisk together the mayonnaise, sour cream, remaining 1/4 cup pickle juice, Dijon mustard, garlic powder, and black pepper.
5. Transfer approximately one quarter of the dressing to a covered container. Refrigerate this reserved portion until serving time.
6. Add the diced dill pickles, cheddar cubes, red onion, and chopped fresh dill to the pasta.
7. Pour the remaining dressing over the pasta mixture. Toss gently until the pasta and mix-ins are evenly coated.
8. Cover the salad and refrigerate it for at least 1 hour.
9. Before serving, stir the chilled salad and add the reserved dressing one spoonful at a time until the desired creamy consistency is reached.
10. Taste the salad before adding salt, as the pickles, pickle juice, and cheddar already contain sodium. Serve cold.

Notes

Pickles: Use crisp dill pickles rather than sweet pickles for a classic savory and tangy flavor.

Prevent watery dressing: Drain the cooled pasta and chopped pickles thoroughly before assembling the salad.

Two-stage dressing: Cold pasta absorbs moisture while resting. Reserving part of the dressing allows you to refresh the salad and adjust its consistency immediately before serving.

Make ahead: Assemble the salad up to 1 day before serving. Refrigerate the salad and reserved dressing in separate covered containers.

Storage: Store leftovers in an airtight container at 40°F or below and use within 3 to 4 days. Do not leave the salad unrefrigerated for more than 2 hours, or more than 1 hour when the temperature is above 90°F.

Variations: Replace the sour cream with an equal amount of plain Greek yogurt, substitute Colby Jack or Monterey Jack for the cheddar, use green onion instead of red onion, or replace the rotini with fusilli, small shells, farfalle, or elbow macaroni.

Freezing: Freezing is not recommended because the creamy dressing and cooked pasta may develop an unpleasant texture after thawing.

Allergens: This recipe contains wheat, egg, milk, and mustard unless suitable alternatives are used.

Nutrition is estimated per side-dish serving using generic ingredient data. Actual values vary by brand and portion size.

Frequently Asked Questions

What kind of pickles are best for dill pickle pasta salad?

Use crisp dill pickles with a flavor you already enjoy. Avoid sweet pickles if you want the finished salad to remain savory and tangy.

Should pasta be rinsed for a cold pasta salad?

Yes. Rinsing stops the cooking and cools the pasta before the creamy dressing is added. Drain the rinsed pasta thoroughly so water does not dilute the dressing.

Can I make dill pickle pasta salad the night before?

You can assemble it up to one day ahead. Reserve part of the dressing separately, then fold it into the salad shortly before serving.

Can sour cream be replaced with Greek yogurt?

Yes. Plain Greek yogurt can replace the sour cream, but it may create a thicker and tangier dressing. Taste before adjusting the pickle juice or salt.

How long does dill pickle pasta salad last?

Store it at 40°F or below and use it within 3 to 4 days. Do not leave it unrefrigerated for more than 2 hours, or more than 1 hour when the temperature is above 90°F.

Final Takeaway

This dill pickle pasta salad builds its flavor with crunchy pickles, fresh dill, cheddar and pickle juice. The most useful step is reserving part of the dressing so you can adjust the consistency after the salad has chilled.

Keep it cold, taste before adding salt and serve it as part of a summer spread. For more seasonal inspiration, explore these summer salad recipes.