Dill Pickle Pasta Salad
Tangy, creamy, crunchy dill pickle pasta salad that comes together in about 20 minutes with everyday ingredients.
Prep
10 min
Cook
10 min
Total
50 min
Servings
6 servings
Ingredients
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Instructions
- 1
Cook the pasta. Boil the shells or elbows in generously salted water until al dente — they should still have a slight firmness when you bite one. Drain, rinse under cold water until completely cool, and shake off the excess water so the dressing doesn't get watered down.
- 2
Mix the dressing. In a large bowl, whisk together the mayonnaise, sour cream, pickle juice, fresh dill, and garlic powder until smooth. It will look thin at this stage — that's exactly right, because the pasta absorbs a lot of it as it chills.
- 3
Combine everything. Add the cooled pasta, chopped pickles, cheese cubes, minced onion, and bacon (if using) to the dressing. Fold gently until every piece is coated and the mix-ins are evenly distributed.
- 4
Chill before serving. Cover and refrigerate for at least 30 minutes. The salad thickens as it sits and the flavors meld together. Before serving, give it a stir — if it looks too thick, splash in a tablespoon or two of extra pickle juice to loosen it back up.
Used in this recipe: Pasta Pot With Strainer Balloon Whisk (Amazon, affiliate links)
Nutrition (per serving)
430 kcal
Calories
10g
Protein
31g
Carbs
30g
Fat
2g
Fiber
630mg
Sodium
Dill pickle pasta salad is a creamy, tangy, crunchy cold salad: shells or elbows tossed in a mayonnaise and sour cream dressing thinned with pickle juice, with chopped dill pickles, cheddar, onion and optional bacon. It needs about 20 minutes of hands-on work, then at least 30 minutes in the fridge, so plan on roughly 50 minutes in all. It serves 6 and suits cookouts, potlucks and packed lunches.
Ingredients
Pasta & Mix-Ins
- ½ pound medium pasta shells or elbow macaroni
- 1 cup dill pickles, chopped (about 6–8 spears)
- ⅔ cup cheddar cheese, cubed small (Colby Jack works great too)
- 3 tablespoons white onion, finely minced
- 4 slices cooked bacon, crumbled (optional but worth it)
Creamy Dressing
- ¾ cup mayonnaise — use full-fat for the best texture
- ¼ cup sour cream
- ½ cup dill pickle juice straight from the jar
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
- ½ teaspoon garlic powder
- Salt and pepper to taste
Cooking the Pasta and Mixing the Pickle Dressing
Cook the pasta. Boil the shells or elbows in generously salted water until al dente — they should still have a slight firmness when you bite one. Drain, rinse under cold water until completely cool, and shake off the excess water so the dressing doesn’t get watered down.
Mix the dressing. In a large bowl, whisk together the mayonnaise, sour cream, pickle juice, fresh dill, and garlic powder until smooth. It will look thin at this stage — that’s exactly right, because the pasta absorbs a lot of it as it chills.
Combine everything. Add the cooled pasta, chopped pickles, cheese cubes, minced onion, and bacon (if using) to the dressing. Fold gently until every piece is coated and the mix-ins are evenly distributed.
Chill before serving. Cover and refrigerate for at least 30 minutes. The salad thickens as it sits and the flavors meld together. Before serving, give it a stir — if it looks too thick, splash in a tablespoon or two of extra pickle juice to loosen it back up.
Getting Real Pickle Flavor Without a Soggy Salad
- Pickle choice matters. Use classic kosher dill pickles for the best crunch and tang. Bread-and-butter pickles make the whole salad sweet, which changes the flavor completely.
- Use the pickle juice. It carries the pickle flavor through the whole salad, not just where the chunks land. A little extra juice after chilling brings the flavor back.
- Cool the pasta fully. Warm pasta melts the cheese and thins the dressing into a greasy layer. Rinse it under cold water and drain it well before mixing.
- Dry next day: Pasta keeps absorbing dressing as it sits, which is normal. Stir in a couple of tablespoons of pickle juice (or a little mayo thinned with pickle juice) right before serving.
Extra Crunch, Spicy and Protein Add-Ins
- Extra crunch: Toss in ¼ cup diced celery, or top with a handful of fried onion strings right before serving.
- Spicy pickle version: Swap the dill pickles for hot pickles and add a pinch of cayenne to the dressing.
- Herb ranch twist: Replace a little of the mayonnaise with ranch dressing for an extra herby layer.
- Protein boost: Stir in cubed ham or shredded rotisserie chicken to make it a full meal, or grill chicken with this grilled chicken marinade.
- Dried dill: Use 1 tablespoon dried in place of 2 tablespoons fresh; the flavor is more muted, but the pickle juice carries most of it.
Serving and Storing Dill Pickle Pasta Salad
This salad is a natural side for a smash burger spread. If you like pasta salads in general, the Greek pasta salad with feta and olives gives you a lighter, olive-oil-based option next to it. It tastes better after a few hours in the fridge and can be made up to 24 hours ahead. Because it is mayonnaise-based, keep it on ice at a cookout and don’t leave it out for more than two hours (one hour in hot weather above 90°F). Store leftovers in the fridge and eat them within 3–4 days. It doesn’t freeze well, since the mayo and sour cream separate when thawed.
Dill Pickle Pasta Salad FAQ
Can I make it ahead of time?
Yes. It can be made up to 24 hours ahead. Stir before serving and add a splash of pickle juice if it has thickened.
What pasta shape works best?
Shells, elbows and rotini catch the dressing and small pickle pieces. Avoid spaghetti or fettuccine, which clump and don’t hold the dressing as well.
Can I leave out the bacon?
Yes, bacon is optional. The pickles, cheddar and dill carry the flavor, and you may want a little more salt.
