Dill Pickle Pasta Salad

Quick and easy Dill Pickle Pasta Salad combines cellentani pasta, dill pickles, sharp cheddar, and fresh dill in a creamy mayonnaise and sour cream base. What’s not to love about a chilled pasta salad with dill pickles and sweet fresh dill?

This tasty dish takes about 20 minutes to make, and it is the ideal side dish for all your summer grilling and a nice change from potato salad. If you like this recipe with fresh dill, try dill pickle potato salad, creamy dill pickle soup, and lemon dill baked tilapia.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Mayonnaise: I am partial to real mayo and especially fond of Duke’s mayo. However, I am sure this salad would taste equally delicious with Miracle Whip.
• Sour cream: I prefer full-fat sour cream, but you can use reduced-fat.
• Dill: Please use chopped fresh dill for optimal flavor.
• Pasta: cellentani, corkscrew, rotini, or elbow pasta
• Dill pickles: I like the baby dill pickles for this salad, but any size dill pickle works as long as you cut them up.
• Cheese: Cut the cheese into small cubes. Other cheese that works well with this recipe are white cheddar, Pepper Jack, Monterey Jack, and Colby Jack Cheese.

How to Make Dill Pickle Pasta Salad

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

Start by cooking your pasta al dente according to package instructions and draining it well. Rinse a little cold water over the pasta and toss in the colander to stop the cooking process. Add the pasta to a large bowl.

In a small bowl, stir the mayonnaise, sour cream, pickle juice, onion powder, and fresh dill. Stir the mayonnaise mixture, dill pickles, and cubed cheddar cheese into the pasta. Season with kosher salt and fresh ground black pepper to taste. Garnish with chopped fresh dill or fresh parsley.

Preparation Tips and Storage

• This pasta salad can be made up to 2 days in advance, but wait until you are ready to serve to toss it with the dressing.
• Keep this salad covered and refrigerated until ready to serve.
• Store leftovers in an airtight container in the fridge for up to 3 days. If it is a little dry, add a bit of mayo, sour cream, or a splash of pickle juice.

Recipe Variations for Dill Pickle Pasta Salad

• Seasonings: Other seasonings to experiment with include garlic powder, paprika, cayenne, or even a little Cajun seasoning.
• Meat: Make it a full meal by adding protein such as ham, chicken, or bacon
• Vegetables: Add other fresh veggies such as cherry tomatoes, celery, bell peppers, and red onion for added flavor and texture.

More Pasta Salads

Dill Pickle Pasta Salad Recipe

Dill pickle lovers unite with this tasty and easy Dill Pickle Pasta Salad with an easy five-ingredient dressing, dill pickles, cheddar cheese, and fresh dill.  This perfect side dish is great for potlucks, picnics, barbecues, and family reunions. 

5 from 34 votes

Print Pin Rate

Course: pasta salad

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 10 servings

Calories: 418kcal

Author: Beth Pierce

Ingredients

Salad Dressing

• 1 cup mayonnaise
• ½ cup sour cream
• ¼ cup dill pickle juice from the pickle jar
• ½ teaspoon onion powder
• 2 tablespoon chopped fresh dill plus more for garnish

Pasta

• 1 lb. cellentani or corkscrew pasta
• 2 cups diced baby dill pickles plus more for garnish
• 1½ cups cubed sharp cheddar cheese
• Kosher salt and fresh ground black pepper to taste

Instructions

• Bring a large pot of salted water to a boil.  Cook your pasta al dente according to the package directions. Drain in a colander and rinse with a little cold water to stop the cooking process and keep your pasta from sticking.  Drain well and add the pasta to a large bowl. 
• In a small bowl, stir together the mayonnaise, sour cream, pickle juice, onion powder, and fresh dill.
• Stir the mayonnaise mixture, dill pickles, and cheddar cheese cubes into the pasta.
• Season with kosher salt and fresh ground black pepper to taste. Garnish with chopped fresh dill.

Notes

• This pasta salad can be made up to 2 days in advance, but wait until you are ready to serve to toss it with the dressing.
• Keep this salad covered and refrigerated until ready to serve.
• Store leftovers in an airtight container in the fridge for up to 3 days. If it is a little dry, add a bit of mayo, sour cream, or a splash of pickle juice.

Nutrition

Calories: 418kcal | Carbohydrates: 36g | Protein: 11g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 603mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 314IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg

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