If you’re the kind of person who sneaks a pickle straight from the jar, this recipe is for you. This Dill Pickle Pasta Salad is creamy, crunchy, and bursting with that signature dill flavor we all know and love. It’s quick to throw together and always a hit at cookouts, picnics, or as a fun side for burgers and sandwiches.
The mix of sharp cheddar, crisp celery, and crunchy pickles creates the perfect bite. And that dressing? Creamy, tangy, and packed with bold pickle juice flavor.
If you love all things dill (me too), don’t miss my Dill Pickle Hummus , another zesty recipe that keeps the dill vibes going strong!
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The ingredients
Rotini pasta – The perfect shape for holding creamy dressing in every twist.
Dill pickles – Use your favorite crunchy deli-style pickles for the most flavor.
Celery – Adds a fresh, crisp texture that complements the pickles.
Pickle juice – Adds that signature zing that makes this salad shine.
Cheddar cheese – Sharp cheddar gives bold flavor and a creamy texture.
Mayonnaise – The base of the dressing, creamy and smooth.
Sour cream – Brings a tangy note to balance out the mayo.
Dijon mustard – Just enough acidity and depth to tie everything together.
Salt and pepper – To taste, depending on your pickles and cheese.
Fresh dill – Optional, but adds that extra layer of fresh herby flavor.
For quantities see recipe card below
How to Make Dill Pickle Pasta Salad
1. Cook the pasta
Boil a large pot of salted water. Cook your rotini until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta.
2. Mix the dressing
In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, pickle juice, and a pinch of salt and pepper.
3. Chop the mix-ins
Dice the pickles and celery. Grate or shred the cheddar cheese. Chop the fresh dill if using.
4. Assemble the salad
Add the cooled pasta to a large bowl. Stir in the pickles, celery, cheddar, and dressing until everything is evenly coated.
5. Finish and chill
Sprinkle in the fresh dill. Taste and adjust salt or pepper as needed. Cover and refrigerate for at least 30 minutes before serving for the best flavor.
Tips for Success
- Rinse the pasta to cool it quickly and prevent it from sticking together.
- Don’t skip the pickle juice — it’s the magic ingredient that really drives the flavor.
- Use block cheese and shred it yourself for better texture and taste.
- Taste before salting — pickles and cheese are salty on their own.
Variations
- Lighter version: Use Greek yogurt instead of mayo and sour cream.
- Add protein: Mix in shredded chicken, canned tuna, or crispy bacon.
- Boost the veggies: Add red onion, chopped bell pepper, or frozen peas for extra color and crunch.
What to Serve It With & How to Store It
Serve it with:
- Grilled hot dogs, burgers, or sausages
- BBQ chicken or pulled pork
- Sandwiches or wraps for lunch
- Other cold salads like coleslaw or corn salad
How to store it:
- Keep in an airtight container in the fridge for up to 4 days.
- Stir before serving, especially if it’s been sitting overnight.
- Add a small spoon of mayo or splash of pickle juice if it looks dry.
- Not freezer-friendly due to the dairy in the dressing.
Frequently Asked Questions
Yes! Rotini is great, but bowtie, macaroni, or penne all work well too.
Definitely. In fact, the flavor gets even better after a few hours in the fridge.
Use your favorite kind — classic dill, garlic dill, or even spicy pickles all taste amazing.
Dill Pickle Pasta Salad
Equipment
- Large pot for boiling pasta
- Strainer
- large mixing bowl
- Small bowl for mixing the dressing
- Spatula or large spoon
Ingredients
- 3 cups rotini pasta
- 1 cup diced dill pickles
- ½ cup diced celery
- 2 tablespoons pickle juice
- 1 cup shredded cheddar cheese
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh dill optional
Instructions
- Cook the rotini pasta in salted boiling water until al dente. Drain and rinse with cold water.
- In a small bowl, whisk together mayo, sour cream, mustard, pickle juice, salt, and pepper.
- In a large bowl, combine pasta, pickles, celery, and cheddar. Pour the dressing on top and stir well.
- Add chopped dill if using. Refrigerate for at least 30 minutes before serving. Enjoy!
Notes
Why You’ll Love This Dill Pickle Pasta Salad
- Packed with big pickle flavor in every bite
- Takes less than 30 minutes to make
- Great for meal prep — it’s even better after chilling
- The kind of dish that vanishes fast at potlucks and BBQs
Sophie Viau says
This Dill Pickle Pasta Salad has quickly become a go-to in our house, especially in the summer when we’re living off cold salads and anything that doesn’t require turning on the oven.