Go Back
Delicious Dill Pickle Pasta Salad served in a bowl with fresh ingredients.

Dill Pickle Pasta Salad

A bright and tangy pasta salad featuring dill pickles and a creamy dressing, perfect for potlucks and picnics.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces elbow macaroni or small pasta Can swap for whole wheat or chickpea pasta.
  • 1 cup dill pickles, chopped Use crisp spears for texture, or swap for bread-and-butter pickles for sweetness.
  • 1/2 cup pickle juice From the jar for extra tang.
  • 1/4 cup fresh dill, chopped Can substitute with 1 tablespoon of dried dill.
  • 1/4 cup red onion, finely diced Swap with scallions for a milder flavor.
  • 1/2 cup chopped celery For crunch.
Dressings and Creams
  • 1 cup mayonnaise Can substitute Greek yogurt for a lighter twist.
  • 1/2 cup sour cream or crème fraîche For creaminess.
  • 2 tablespoons Dijon mustard Can substitute yellow mustard for milder taste.
Cheese and Seasonings
  • 1 cup shredded cheddar cheese Optional for indulgent richness.
  • Salt and freshly ground black pepper to taste For seasoning.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente—usually 1–2 minutes less than the package suggests.
  2. Drain and rinse under cold water to stop cooking; set aside in a large mixing bowl.
  3. Chop the dill pickles, celery, red onion, and fresh dill.
Dressing
  1. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, and pickle juice until smooth and glossy.
Combine and Chill
  1. Fold the chopped pickles, celery, onion, and shredded cheddar into the cooled pasta.
  2. Pour the dressing over the bowl and gently toss until everything is lightly coated.
  3. Season with salt and pepper, then garnish with fresh dill and paprika.
  4. Chill for at least 1 hour before serving.

Notes

For a lower-fat version, replace half the mayo with plain Greek yogurt. Can include cornichons and crumbled bacon for festive versions. Use gluten-free pasta if needed. Best served cold or at room temperature.