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
Chicken Caesar Pasta Salad
Caprese Pasta Salad
Orzo Pasta Salad
Italian Tortellini Pasta Salad
Spaghetti Salad
Macaroni Salad
Dill Pickle Pasta Salad Recipe
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
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Olga
Great pasta salad recipe. Easy to make and everyone enjoyed it. Thanks for sharing!
Monidipa Dutta
I just had pickle pasta salad with cream. My 17 yo niece made it but the recipe was just a bit different. Next time I make it I’ll use yours recipe.
Kristy Bullard
So delicious! Perfect for a BBQ or family get-together – it’s always a hit. I love the combination of Dill pickles and cheese.
Nyxie
I adore dill pickles and we are getting back into the time of year when salads are better than hot food. I’ll definitely have to try making this one for myself.
Debbie
I love that this dill pickle pasta salad is so quick and easy to make. It’s the perfect option for a quick take along for an upcoming event! Thank you for the great recipe and instructions.
Beth Pierce
The pleasure is all mine, Debbie!
Maureen
I am coming over and I hope you saved me a bowl! This looks delicious and so perfect for lunch or dinner. My husband isn’t really a fan of mayo or miracle whip, is there another alternate for this ingredient?
Kimberley
What a great and refreshing recipe. We absolutely love the combination. I will make this in the summer as a BBQ side. Thanks for sharing.
Beth Pierce
The pleasure is all mine!
Robin
Why did you say to add additional veggies that aren’t shown in the picture? Will it taste the same if you add them? The picture you have looks pretty good by itself.
Beth Pierce
It was just an alternate suggestion. It is very delicious, just as it is pictured. People are always looking for substitutions.
Violet
Would like to make this ahead of time. I’m curious as to why wait with adding dressing?? I’ve made this before, and it was amazing!! Love all your recipes!
Beth Pierce
So the dressing does not soak too much into the pasta. Sometimes that makes it a little dry.
Ian
Very similar to one my mom has always made, except instead of mayo and sour cream, she just uses Miracle Whip, plus about 1/4 cup diced onion and two cans of tuna, and you have an entree instead of a side!
Beth Pierce
Thanks for the tip, Ian!