Calling all dill pickle lovers! If you’re like me and are obsessed with that tangy, crunchy bite of dill pickles, you’re going to love this Dill Pickle Pasta Salad! It’s the ultimate warm-weather side dish – creamy, zippy, and loaded with fresh dill and crunchy pickles and dill pickle flavor in the dressing.
Perfect for BBQs, potluck gatherings, or just because you’re craving something a little different. Let’s whip this up in 20 minutes and watch it disappear!
This is the best pasta salad to serve alongside grilled meats, burgers, or barbecue dishes for a bright, tangy contrast. It also works as a ready-to-go lunch on its own or alongside cold cuts and fresh fruit for a light picnic spread.
Love pasta salad? Me too! try my Southwestern Pasta Salad, or my Antipasto Pasta Salad too! For a Mediterranean spin, my Mediterranean Orzo Pasta Salad is a must-try – a refreshing orzo salad packed with tomatoes, cucumbers, olives, and tangy feta.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
- Adaptable. Swap in any short pasta or pickle variety you have on hand.
- Quick. Ready in about 20 minutes plus chilling time.
- Make ahead and place in a serving bowl, and give it a quick stir before serving.
- Crowd pleasing. Tangy, cheesy, and crunchy flavors everyone loves.
What is the best pasta for pasta salad?
I love to use short pasta like fusilli or rotini (corkscrews), farfalle (bow ties) macaroni (elbows), cavatappi or small shells for pasta salad. The smaller pasta shapes work best for this use, because they can easily be scooped out of the bowl and also hold onto the dressing really well.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Rotini pasta. Provides a sturdy base that holds onto the creamy dressing.Any type of pasta will work, but short pasta like shells or bowties if preferred.
- Dill pickles. Add tangy crunch and vibrant flavor. Garlic dill or spicy pickles work well too.
- Dill pickle juice from the pickle jar. Boosts the tang and helps thin the dressing. Add a bit more if you like extra zing.
- Cheddar cheese. Gives cheesy pockets throughout. Sharp or white cheddar can be used. I use shredded cheddar cheese in this, but if you have a block of cheese, you can also cut it into pea-sized chunks.
- Mayonnaise. Creates the creamy dressing. For a lighter version, swap half with Greek yogurt or sour cream.
- Salt and pepper. Bring out all the flavors. Adjust to your taste.
- Fresh dill. Optional garnish for a fresh herbal note. Parsley can be substituted if you’re out of dill.
How to make Dill Pickle Pasta Salad:
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
STEP 1: Cook pasta, prep the mix ins
- Get everything ready: Boil a big pot of salted water and chop your dill.
- Cook the pasta: Drop in the rotini, cook the pasta according to package
until al dente, drain the pasta then rinse it with cold water. - Prep the add-ins: Dice the pickles and shred the cheddar if you need to.
STEP 2: Make the dressing
STEP 3: Assemble the salad and chill (you and the salad)
Add the cooled pasta, pickles, and cheese to a separate bowl. Pour the dressing over and mix until everything is coated and happy.
Cover and refrigerate for at least an hour. The flavors need a little time to get to know each other. Garnish with fresh dill if you’re feeling fancy.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes. The flavors get even better after sitting in the fridge for a few hours.
My salad seems dry after chilling. What can I do?
Stir in an extra spoonful of mayonnaise or a splash of pickle juice to loosen it up.
How do I prevent the pasta from getting mushy?
Rinse the pasta under cold water right after draining to stop the cooking process.
Kylee’s Tips for success
- Let the salad chill for at least an hour so the flavors meld together.
- Salt your pasta water generously, since this is the only time you get to season the noodles themselves.
- Cool the pasta completely before adding the dressing, or the mayo might melt and get oily. Cold pasta is key!
- Make the dressing ahead and taste it before tossing to adjust tanginess.
- Don’t overcook the pasta. You want it al dente so it holds up well in the salad.
- Grate your own cheese if possible. Pre-shredded works in a pinch, but fresh is creamier and blends in better. Cubed cheese also works.
- Chop the pickles small. You want a bit of pickle in every bite, not giant chunks.
- Add some chopped celery for extra crunch and flavor.
- Use pepper jack instead of cheddar if you want a kick
- Swap the mayonnaise out for plain greek yogurt if you prefer. Be sure to taste and adjust seasoning.
How to store leftovers
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving and add extra dressing if it seems dry.
Some more of our favorite Pasta Salad Recipes:
- Easy Southwest Pasta Salad with Lime Vinaigrette Dressing. Black beans, corn, red peppers, jalapenos, cilantro and red onions feature in this easy to make pasta salad. With the addition of the lime vinaigrette… oh, myyyyyyy.
- Greek Pasta Salad Recipe (with Chicken). A yummy Greek pasta salad studded with tomato, red onion, olives and feta a homemade Greek dressing, then topped with chicken.
- Mexican Street Corn Pasta Salad. With roasted corn, chilled pasta and a delicious creamy chili lime dressing, this Mexican Street Corn Pasta Salad is perfect as a side dish, and super easy to make!
- Creamy Tuna Pasta Salad. This easy to make tuna pasta salad is the perfect picnic lunch or side. Packed with tuna, vegetables & pasta, it is ready in 20 minutes!
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Dill Pickle Pasta Salad
Ingredients
- 3 cups rotini pasta
- 1 cup dill pickles (diced)
- 1 cup cheddar cheese (shredded)
- 1/2 cup mayonnaise
- 2 tablespoons pickle juice
- salt and pepper (to taste)
- fresh dill (for garnish (optional))
Directions
Cook the pasta, prep the mix-ins
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Measure out all ingredients and chop the dill if using.
- Add the 3 cups rotini pasta to the boiling water and cook until al dente, about 10 to 12 minutes. Drain the pasta and rinse under cold water to stop the cooking.
- Dice 1 cup dill pickles and shred 1 cup cheddar cheese if it isn’t pre-shredded.
Make the dressing
- In a small bowl, whisk together the 1/2 cup mayonnaise, 2 tablespoons pickle juice, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
Toss and chill
- In a large mixing bowl, combine the cooled pasta, diced pickles, and shredded cheese. Pour the dressing over everything and gently stir to coat. Cover and refrigerate for at least 1 hour before serving. Sprinkle fresh dill over the top.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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