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This Dill Pickle Pasta Salad is creamy, tangy, and loaded with pickle flavor in every bite! I toss the warm pasta in pickle juice straight out of the pot, so the flavor soaks all the way through instead of just sitting on top. It’s the pickle lover’s summer pasta salad you’ll want on repeat all season long.
I have loved pickles my whole life (especially dill pickles!), and this dill pickle pasta salad might be the ultimate expression of that. The trick is hitting the pasta with pickle juice twice. First, while the noodles are still warm from the pot, so they soak up all that brine. Then again in the dressing itself, so every forkful gets that tangy punch!
This is one of my go-to dishes for summer cookouts and backyard barbecues. It’s cold, creamy, and refreshing next to whatever’s coming off the grill, and it actually tastes even better the next day, so it’s perfect for making ahead and bringing along to a potluck. Set it out in a big bowl with extra pickle chips on top and watch it disappear with some Ground Chicken Burgers!
If you’re a fellow pickle lover, you’re going to love my Dill Pickle Dip Recipe, and if pasta salad is more your speed, my Classic Macaroni Salad is always a favorite, too!
Why Everyone Loves This Easy Dill Pickle Pasta Salad Recipe
- Real pickle flavor, not just pickle garnish. Tossing the warm pasta in brine means the flavor runs all the way through, not just on the surface.
- An easy make-ahead dish. It chills while you handle everything else, and it actually tastes better the next day!
- Cubed cheddar instead of shredded. The little cubes hold their texture in the fridge and give you a real bite of cheese instead of melting into the dressing.
Ingredients
- Elbow macaroni: The classic base for this pasta salad. Smaller pasta shapes like elbow hold onto the dressing best.
- Dill pickle chips: Chopped chips give the best crunch and hold their shape better than relish! You can also chop up some whole dill pickles if you have them on hand.
- Pickle juice: Used twice, once tossed with the warm pasta and once in the dressing, for pickle flavor all the way through.
- Cheddar cheese cubes: Cut into small cubes instead of shredded so they keep their bite and don’t melt into the dressing.
- Red onion: Adds a little sharp bite and color to balance the creamy dressing!
- Celery: Brings fresh crunch to every bite.
- Fresh dill: Adds a bright, herby finish that plays right off the pickles.
- Mayonnaise and sour cream: The creamy base of the dressing, working together for richness and a little tang.
- Spices: You need some garlic powder, onion powder, salt and pepper in the dressing to season it up!
How To Make Dill Pickle Pasta Salad
✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Prep the Pasta
Cook pasta according to package directions until al dente. Drain well.
Step 2 | Coat in Pickle Juice
While the pasta is still hot, transfer it to a large bowl and toss with ¾ cup pickle juice. Let it sit for 10–15 minutes, stirring a few times, until most of the liquid is absorbed.
Step 3 | Add the Fillings & Prep Dressing
Add the chopped dill pickle chips, cheddar cheese cubes, red onion, celery, and fresh dill to the pasta. In a separate bowl, whisk together the mayonnaise, sour cream, 2 tablespoons pickle juice, garlic powder, onion powder, salt, and pepper until smooth.
Step 4 | Dress the Salad and Chill
Pour the dressing over the pasta mixture and stir until everything is evenly coated.
Cover and refrigerate for at least 30 minutes to chill and allow the flavors to blend. Before serving, stir again and top with extra dill pickle chips.
Easy Variations
- Swap the pasta shape. Rotini, shells, or bowtie pasta all work well here, though smaller shapes hold the dressing best.
- Add some meat. Chopped ham or crispy bacon pairs really well with the pickle flavor if you want to turn this into more of a meal.
- Lighten up the dressing. Plain Greek yogurt can stand in for the sour cream if you want a little extra protein and a slightly lighter dressing.
- Make it gluten-free. Use your favorite gluten-free elbow macaroni in place of regular pasta. Double check your pickle, cheese, and mayonnaise labels too, since gluten can hide in unexpected places.
Expert Tips
Here are my top tips I use for the best dill pickle pasta salad recipe!
- Toss the warm pasta in pickle juice right out of the pot. This is the step that gives the whole salad its bold pickle flavor. The warm noodles soak up the brine instead of just wearing it on the outside.
- Don’t overcook the pasta. Follow the package directions and pull it right at al dente. Pasta that’s already soft will turn mushy after a long chill in the fridge.
- Add the cheese only after the pasta has cooled slightly. Cheese cubes tossed into hot pasta will start to melt and turn the salad greasy instead of creamy.
- Stick with dill pickle chips, not sweet pickles. Sweet pickles will throw off the whole flavor of this salad. Chips also hold their shape and give better crunch than relish.
- Chill for at least 30 minutes before serving. This gives the dressing time to soften and the flavors time to blend together. The salad actually tastes even better the next day.
What to Serve With Pasta Salad with Dill Pickles
This dill pickle pasta salad recipe goes with everything!! I love it with my Stuffed Bacon Cheddar Cheeseburgers or a Slow Cooker BBQ Chicken Sandwich. If you’re to round out the whole spread, my roundup of cookout side dishes has plenty more ideas for summertime side dishes!
Storage & Make-ahead Tips
Storage: Keep leftover dill pickle pasta salad in an airtight container in the refrigerator for up to 3 days.
Freeze: I don’t recommend freezing this one. The mayonnaise-based dressing and fresh vegetables won’t hold their texture after thawing.
Make Ahead: Make the full salad up to a day in advance and keep it covered in the fridge. Give it a good stir and add a splash of pickle juice before serving if it’s thickened up too much.
Dill Pickle Pasta Salad FAQs
Tossing the warm pasta with pickle juice right out of the pot helps the noodles absorb the flavor instead of just wearing it on the surface. It’s what gives this salad such a strong pickle flavor all the way through.
Elbow macaroni is the classic choice, but rotini, shells, and bowtie pasta all work well too. Smaller shapes tend to hold onto the dressing best.
Two mistakes trip people up most: cooking the pasta past al dente, and adding the dressing while the pasta is still hot (the heat breaks down mayonnaise-based dressings). For this one specifically, skipping the warm-pasta pickle juice toss is the other big one, since that’s what gives it real pickle flavor all the way through instead of just on the surface.
More Side Dish Recipes to Try
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Pickle Pasta Salad
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Ingredients
- 1 pound elbow macaroni
- 1 ½ cups dill pickle chips - roughly chopped (plus more for garnish)
- ¾ cup pickle juice
- 1 cup cheddar cheese cubes - or cut into small cubes from a block
- ½ cup chopped red onion
- ½ cup chopped celery
- ¼ cup chopped fresh dill
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons pickle juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Cook pasta according to package directions until al dente. Drain well.
- While the pasta is still hot, transfer it to a large bowl and toss with ¾ cup pickle juice. Let it sit for 10–15 minutes, stirring a few times, until most of the liquid is absorbed.
- Add the chopped dill pickle chips, cheddar cheese cubes, red onion, celery, and fresh dill to the pasta.
- In a separate bowl, whisk together the mayonnaise, sour cream, 2 tablespoons pickle juice, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and stir until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to chill and allow the flavors to blend.
- Before serving, stir again and top with extra dill pickle chips.
Notes
- Tossing the warm pasta in pickle juice is what gives this salad its bold pickle flavor.
- The salad will thicken slightly as it chills; a splash of pickle juice can loosen it back up if needed.
- Don’t overcook the pasta, or it can turn too soft after chilling.
- Use dill pickles, not sweet pickles, or the flavor will be completely different.
- Add the cheese only after the pasta has cooled slightly so it doesn’t start to melt.
- If you need this gluten-free, use a gluten-free elbow macaroni and double check your pickle, cheese, and mayonnaise labels.
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