This creamy and tangy dill pickle pasta salad comes together quickly with simple ingredients. It’s the perfect side dish!
Creamy Dill Pickle Pasta Salad Recipe
As we look ahead to warmer months, I’m starting to gather all of my best pasta salad recipes, including an easy pasta salad with Italian dressing, a bacon ranch pasta salad, and this incredible dill pickle pasta salad!
Made with tender noodles, cheddar cheese, onions, and crunchy, briny pickles, then tossed in a tangy, creamy, garlicky dill sauce, this dill pickle salad is one of my favorites to make ahead for potluck and BBQs.
Why I Love This Recipe
- It’s easy to make with just 10 minutes of prep time and a handful of ingredients.
- Just like my dill pickle dip, there is so much dill pickle goodness in every bite!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Cooked pasta: I use fusilli or rotini pasta. I love noodles with nooks and crannies where some of the dressing hides. Cook it to al dente, so it’s got a nice bite to it.
- Cherry tomatoes, dill pickles, red onion: Cut the tomatoes in half, dice the onion, and chop the pickles. Adds a tangy, acidic flavor with a crunchy texture.
- Cheddar cheese: Cut into cubes. Use sharp cheddar for a tangier flavor. You can also swap cheddar for a different cheese.
- Fresh dill: Washed and chopped. Save some for the dressing and use any extra for this dill dip recipe!
- For the dressing: You’ll need both mayonnaise and sour cream for the creamy base, some chopped dill, pickle juice, garlic powder, salt, and pepper. You can add more dill or pickle brine for a stronger dill pickle flavor.
How to Make Dill Pickle Pasta Salad
In a small bowl, whisk the mayo, sour cream, dill, pickle juice, and seasoning until combined then toss the pasta and salad dressing until it is fully coated.
Add in the halved cherry tomatoes, chopped pickles, diced onions, cubed cheese, and fresh dill. Toss to combine.
Cover the bowl and let it chill in the fridge for at least 20 minutes. Give it a stir before serving as a main meal or side dish
Recipe Tips and Variations
- Once the pasta is done boiling, drain it and rinse it under cold water for 2 minutes to stop the cooking process. I like to cook it to al dente, so it’s not mushy.
- Add cooked, crumbled bacon to the pickle pasta salad for a bit of salty, smoky flavor.
- Use cavatappi pasta, penne pasta, bowtie pasta, elbow macaroni, or any short pasta.
- Use less pasta for a creamier salad.
- Swap the cheddar for pepper jack, Colby jack cheese, or feta cheese.
- For a lighter dressing, use plain Greek yogurt instead of sour cream.
Make Ahead and Storage
- Make ahead: It’s served cold, so chilling it in the fridge for at least 10 minutes makes it even better or make it ahead and refrigerate it overnight.
- Store: Keep leftovers of this delicious pickle pasta salad in an airtight container in the fridge for up to 4 days.
More pasta salad recipes to try include southwest pasta salad, Greek pasta salad and caprese pasta salad.
More Pasta Salad Recipes
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Dill Pickle Pasta Salad
Video
Ingredients
Salad
- 1 ½ cups fusilli or rotini pasta , roughly 3 cups cooked
- 1 cup cherry tomatoes , halved
- 1 cup dill pickles , chopped
- ¼ cup red onion , diced
- ½ cup cheddar cheese , cubed
- 2 Tablespoons fresh dill , chopped
Dressing
- ½ cup mayonnaise
- ⅓ cup sour cream
- 1 Tablespoon fresh dill , chopped (plus more to taste)
- 2-3 Tablespoons pickle juice (plus more to taste)
- ½ teaspoon garlic powder
- salt and pepper , to taste
Instructions
- Cook pasta: Cook pasta to al dente, following the package instructions, or about 8 minutes. Cool off pasta by draining it and then rinsing it under cold water for 2 minutes. Set aside.
- Make dressing: While pasta is cooking, prepare the salad dressing. In a small mixing bowl, whisk together 1/2 cup mayonnaise, 1/3 cup sour cream, 1 Tablespoon chopped dill, 2-3 Tablespoons pickle juice, 1/2 teaspoons garlic powder, and salt and pepper to taste.
- Toss: In a large serving bowl, toss 3 cups cooked pasta and salad dressing until the pasta is fully coated. Add 1 cup halved cherry tomatoes, 1 cup chopped pickles, 1/4 cup diced red onions, 1/2 cup cubed cheddar cheese, and 2 Tablespoons fresh dill. Toss.
- Chill: Cover salad and chill in the refrigerator for at least 20 minutes. Stir before serving.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 4th of July, American, Meal Prep, Pasta Salad, Salads, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I really enjoyed the dill pickle flavor! I used a little less pasta than called for so the pasta salad would be creamier. – Alisha, recipe tester
That dill pickle flavor is the best! Thanks for the review!