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This creamy Dill Pickle Pasta Salad is tangy, crunchy, and packed with bold pickle flavor. Perfect for any BBQ, potluck, or picnic. With rotini, cheddar cubes, and plenty of dill, it’s a guaranteed crowd pleaser.
Why You’ll Love This Dill Pickle Pasta Salad
This easy dill pickle pasta salad tastes tangy, creamy, and is packed with bold dill pickle flavor in every bite. Whether you’re a pickle lover or just looking to pucker up, you can’t go wrong with this fun, flavorful, crowd-pleasing side dish perfect for any gathering.
Need more new recipes to make with noodles? I’ve got the best pasta salad recipes for you to try!
Ingredients Notes
- Rotini pasta: The spiral shape holds onto all that creamy dressing. Cook it al dente so it doesn’t get mushy.
- Diced dill pickles: Use your favorite brand for the boldest flavor.
- Cheddar cheese cubes: Sharp cheddar cheese or mild cheddar cheese both work great. Or switch the cheddar with Colby Jack cheese or pepper Jack cheese for a different flavor twist.
- Sweet yellow onion: A mild, slightly sweet onion like Vidalia (or a store-brand equivalent) blends perfectly without overpowering.
- Green onion: You can also swap in red onion for a bolder flavor and brighter pop of color.
- Fresh dill: While fresh herbs are best, you can use dried dill in a pinch—just use about one-third the amount.
- Mayonnaise: Classic base for the creamy dressing. Use full-fat mayo for the richest flavor or use a light mayo to cut calories without sacrificing creaminess.
- Sour cream: For a lighter dressing, use plain Greek yogurt. It offers a similar tang with a boost of protein.
- Dill pickle juice: Adds that extra punch of pickle flavor right into the dressing.
- Onion powder: You can also sprinkle in a little garlic powder for extra flavor.
- Kosher salt
- Fresh cracked black pepper
- Chipotle powder: My twist! A subtle smoky heat that perfectly balances the creamy, tangy elements—just a pinch adds big flavor.
- Optional Add-In: Make your dill pickle pasta salad with bacon for extra crunch and savory flavor. You can also add cherry tomatoes for a juicy, fresh pop of color.
See the recipe card for full information on ingredients and quantities.
How to Make Dill Pickle Pasta Salad
- Cook the Pasta: Boil a large pot of water and cook the rotini until al dente. Drain and rinse under cold water to stop the cooking. Transfer to a large mixing bowl.
- Mix the Salad: Add chopped dill pickles, cheese cubes, sweet onion, green onion, and fresh dill. Toss to combine.
- Make the Dressing: In a medium bowl, whisk together mayonnaise, sour cream, pickle juice, onion powder, dill, salt, pepper, and chipotle powder until smooth.
- Assemble and Chill: Pour dressing over the pasta mixture and stir well to coat. Cover and refrigerate for at least 1 hour before serving.
Serving Suggestions
This dill pickle pasta salad pairs perfectly with grilled chicken sandwiches, hamburgers, hot dogs, or BBQ sandwiches. It’s a crowd-pleasing side that complements any casual meal or cookout!
Tips & Variations
- Cool the Pasta Completely: Let the pasta cool fully before adding the dressing. Warm pasta can soak up too much dressing and turn the salad soggy.
- Prepare with Real Dill Pickles: Avoid sweet pickles for this recipe. Tangy, garlicky dill pickles are the key to that bold, savory flavor.
- Use Just a Pinch of Chipotle Powder: Start with a small pinch and taste as you go. It adds a smoky kick that can sneak up quickly!
- Create Extra Crunch with Bacon: Crumbled cooked bacon adds savory crunch and makes the dish even more satisfying.
- Grab a Garnish: A little sprinkle of fresh parsley or dill on top just before serving adds a fresh, vibrant touch. It’s a simple way to elevate your dish and make it look even more appetizing!
Frequently Asked Questions
Yes! In fact, it tastes even better after a few hours in the fridge. The flavors have time to meld, making it ideal for meal prep, potlucks, or next-day lunches. Just give it a quick stir before serving!
Rotini is a top choice because its spiral shape holds onto all the creamy dressing. But you can also use small shells, bowtie pasta (farfalle), elbow macaroni, or even penne—any short pasta with texture will work well.
Absolutely! For a smoky or spicy kick, add chipotle powder, crushed red pepper, or chopped jalapeños. You can also substitute with chili powder or your favorite hot sauce. Start small—try ¼ teaspoon of chili powder or a few dashes of hot sauce—and adjust to taste.
Storage Instructions
Store any leftover dill pickle pasta salad in an airtight container in the refrigerator for up to 3–4 days. Before serving again, give it a good stir—the dressing may settle or absorb into the pasta over time. To freshen the flavor, add a small splash of pickle juice from the jar or a spoonful of mayo or sour cream to bring the creaminess back to life.
Other Easy Pasta Salads to Try:
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Dill Pickle Pasta Salad
Ingredients
Pasta Salad
- 16 ounce package Rotini Pasta
- 2 cups baby dill pickles sliced ⅛ inch thick
- 1½ cup diced sharp cheddar cheese
- ½ cup finely chopped sweet yellow onion like Vidalia, or a generic brand
- ½ cup sliced green onion
- 4 tablespoons chopped fresh dill divide 2 tablespoons for pasta and 2 tablespoons for dressing
Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- ⅓ cup dill pickle juice
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon chipotle powder
Instructions
Pasta Salad
- Bring a 6 to 7 quart pot of water to boil. Add the rotini and cook uncovered until the pasta is al dente.16 ounce package Rotini Pasta
- Drain the pasta using a colander. Run cold water over the pasta to halt the cooking process. Allow the pasta to drain completely before transferring to a large bowl.
- Stir in the sliced pickles, diced cheese, onion, green onion and 2 tablespoons of chopped fresh dill until well combined.2 cups baby dill pickles, 1½ cup diced sharp cheddar cheese, ½ cup finely chopped sweet yellow onion, ½ cup sliced green onion, 4 tablespoons chopped fresh dill
Dressing
- In a medium size bowl, add the mayonnaise, sour cream, pickle juice, onion powder, remaining 2 tablespoons of fresh chopped dill, salt, pepper and chipotle powder and whisk until completely smooth and combined.¾ cup mayonnaise, ½ cup sour cream, ⅓ cup dill pickle juice, ½ teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper, ½ teaspoon chipotle powder
Assembly
- Pour the dressing over the pasta and stir well until evenly coated. Cover tightly with plastic wrap, and chill in the refrigerator for 1 hour before serving.
Jenn’s Notes
- Store any leftover dill pickle pasta salad in an airtight container in the refrigerator for up to 3–4 days. Before serving again, give it a good stir—the dressing may settle or absorb into the pasta over time. To freshen the flavor, add a small splash of pickle juice from the jar or a spoonful of mayo or sour cream to bring the creaminess back to life.
- Let the pasta cool fully before adding the dressing. Warm pasta can soak up too much dressing and turn the salad soggy.
- Avoid sweet pickles for this recipe. Tangy, garlicky dill pickles are the key to that bold, savory flavor.
- Start with a small pinch and taste as you go. It adds a smoky kick that can sneak up quickly!
- Crumbled cooked bacon adds savory crunch and makes the dish even more satisfying.
- A little sprinkle of fresh parsley or dill on top just before serving adds a fresh, vibrant touch. It’s a simple way to elevate your dish and make it look even more appetizing!
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