If you love pickles, this Dill Pickle Pasta Salad is about to be your new favourite side dish! It’s creamy, tangy, and packed with crunchy pickles and fresh dill in every bite.
If there’s one thing I’ve learned in my almost 34 years of living (especially after working in a restaurant for most of them…), it’s that people either LOVE pickles or they HATE pickles. There really is no in between. I find the same to be true about olives. And I just so happen to LOVE both pickles and olives.
Give me all the briny, salty goodness! You know what I’m sayinnnn’?! So naturally, a dill pickle pasta salad? Yeah, that’s right up my alley. It’s basically the pasta salad of my dreams—cool, creamy, and loaded with that signature pickle punch. If you’re as pickle-obsessed as I am, then you sure as heck better be ready to fall in love with this one!
Think: the ultimate mash-up of a classic creamy pasta salad and that satisfying, vinegary bite of a really good dill pickle. The dressing is smooth, the pickles are crunchy, and that fresh dill adds the perfect finishing touch. It’s refreshing, satisfying, and just the right amount of zesty—making it the ideal side dish for any occasion.
So, whether you’re serving it at a BBQ, bringing it to a potluck, or just enjoying it on your couch with a fork and zero shame, this dill pickle pasta salad is always guaranteed to hit the spot. And hey, no one’s going to blame you if it becomes the star of the show!
INGREDIENTS YOU’LL NEED TO MAKE THIS PASTA SALAD WITH DILL PICKLES
If you fall into the dill pickle lover category, then this dill pickle pasta salad could not be calling your name any louder! It’s just the perfect mix of tangy, creamy, and crunchy and a refreshing twist on classic pasta salad. Loaded with chopped pickles, fresh dill, and a flavourful dressing that makes every bite irresistible, it’s a must-try for serving up at BBQs, packing for lunch, or just for when you’re craving something pickly and delicious. Here’s what you’re going to need to make it in a little bit more detail:
- Pasta: Why, of course! You can’t make a good pasta salad without some pasta! For this dill pickle pasta salad recipe, I like using either elbow macaroni or rotini. These types of pasta are the perfect base for this salad, as it soaks up all that delicious pickle flavour. Use whole wheat or chickpea pasta for a healthier option.
- Dill Pickles: The star of the show! Use your favourite crunchy dill pickles for maximum flavour.
- Red Onion: Adds a mild sharpness and a nice pop of colour. You can also use green onions (or both!) for a milder taste.
- Carrots (optional): Adds a little sweetness and crunch to balance out the tanginess and a nice pop of colour to the final dish.
- Pickle Juice (from the jar): Infuses the pasta with an extra punch of pickle flavour. Don’t skip this step—it’s what makes the salad extra zesty!
- Dill: Brings an herby brightness that enhances the pickle flavour. If you don’t have fresh, you can use 1 teaspoon of dried dill, but fresh is definitely better for that vibrant, crisp taste!
- Greek Yogurt: A healthier alternative to sour cream, giving the dressing a creamy and tangy base. However, feel free to use sour cream instead if that’s what you have on hand or prefer.
- Mayonnaise: Balances out the yogurt or sour cream and adds a richer, classic pasta salad texture. Use avocado oil mayo for a cleaner ingredient option. Or, make your own mayonnaise from scratch!
- Dijon Mustard: Adds a bit of tang and depth to the dressing.
- Garlic Powder: Brings a subtle savory kick.
- Onion Powder: Enhances the flavour of the red onion and adds more depth of flavour to the pasta salad.
- Salt and Pepper: The essential seasonings that really make the rest of the other ingredients pop. Adjust to your preference for the perfect balance of flavours.
- Cheddar Cheese (optional): For extra creaminess and a classic dill pickle-cheese combo. Different cheeses, such as jalapeńo monterey jack, colby jack, or swiss cheese can also work well.
- Bacon (optional): Because bacon makes everything better! Am I right? For an easy way to get crumbled bacon to use in this recipe for dill pickle pasta salad, follow my guide for how to make bacon in the oven.
- Green Onions (optional): For an extra burst of fresh flavour and colour.
HOW TO MAKE DILL PICKLE PASTA SALAD (KEY TIPS)
You can find full instructions for how to make this creamy pickle pasta salad in the recipe card down below, but here are a few quick tips to keep in mind:
- Cook the pasta al dente. Make sure not to overcook the pasta. It should be al dente, meaning slightly firm to the bite. This ensures it holds up well when mixed with the dressing and doesn’t get mushy. Follow the directions for how to cook the pasta to al dente on the back of the package for best results.
- Let the pasta cool. After draining the pasta, rinse it under cold water to cool it down quickly. This prevents the pasta from absorbing too much of the dressing while it’s still warm.
- Don’t skip the pickle juice! It adds an extra layer of tang and flavour to the pasta, making it even more pickle-forward. Let the pasta sit in the pickle juice for a few minutes for maximum flavour absorption.
- Uniform chopping. To ensure the ingredients are evenly distributed and every bite is balanced, take your time to chop the pickles, onions, and any other veggies into similar-sized pieces. This makes for a more visually appealing and evenly flavoured salad.
- Pre-mix the creamy dressing. Whisk the dressing ingredients together in a separate bowl before tossing them with the pasta. This ensures the dressing is well-combined and evenly coats the salad, giving you a smoother, more flavourful result.
- Mix well. When combining the pasta and dressing, be sure to toss everything thoroughly until all the ingredients are evenly coated. This ensures each bite has that perfect balance of flavours and textures.
- Add cheese at the end. If you’re adding cheese, do so after the salad has been mixed to avoid it melting into the dressing too much. This keeps the texture of the cheese intact. I love the vibes that cubed cheese gives this dill pickle pasta salad. However, you can always grate or shred it instead, if you prefer.
- Season to taste (and adjust as needed). After mixing in the dressing, taste your salad! You might want to add a bit more salt, pepper, fresh dill, or pickle juice to balance the flavours to your liking.
- Chill before serving. Allow the salad to chill in the fridge for at least an hour before serving. This helps the flavours meld together and gives the salad a nice, refreshing taste. EXTRA TIP: If you like some extra crunch, top your salad with a few more chopped pickles or crispy bacon just before serving.
FREQUENTLY ASKED QUESTIONS
Yes, dill is a fantastic addition to pasta salad! Its fresh, slightly tangy, and aromatic flavour pairs perfectly with the creamy dressing and briny pickles in a dill pickle pasta salad. Fresh dill adds a bright, vibrant taste, while dried dill can also work in a pinch, though it won’t be as bold. If you love that classic dill flavour, feel free to BE GENEROUS—it enhances the overall taste and ties all the ingredients together beautifully.
Yes, you should rinse pasta before making pasta salad. Unlike hot pasta dishes, where starch helps the sauce cling, rinsing pasta for pasta salad stops the cooking process and removes excess starch, preventing it from becoming gummy. It also helps cool the pasta quickly, so it doesn’t absorb too much dressing or make other ingredients wilt. For the best texture in this recipe, rinse with cold water, drain well, and toss with a little pickle juice or oil to keep it from sticking together.
Dill pickle pasta salad will stay fresh in the fridge for 3 to 4 days when stored in an airtight container. The flavours actually get better as they meld, making it a great make-ahead dish! However, keep in mind that the pasta may absorb some of the dressing over time, so you might need to add a splash of pickle juice or a little extra dressing before serving. If you notice any off smells, a change in texture, or the salad becoming watery, it’s best to toss it and make a fresh batch.
MORE DELICIOUS RECIPES FOR THE PASTA LOVER
STUFFED PASTA ROSES (ROSETTE AL FORNO)
CHEESY CHICKEN PARM PASTA BAKE
RICOTTA AND BEEF STUFFED SHELLS
LOVE THIS RECIPE? PIN IT FOR LATER!
DILL PICKLE PASTA SALAD
Ingredients
- 8 oz. (about 2 cups) Elbow Macaroni or Rotini Pasta (use whole wheat or chickpea pasta for a healthier twist)
- 1 cup Dill Pickles chopped
- ½ cup Red Onion diced
- ½ cup Carrots shredded, optional, for added crunch and colour
- ⅓ cup Pickle Juice (from the jar)
- ¼ cup Fresh Dill chopped
- ½ cup Plain Greek Yogurt (or sour cream for extra creaminess)
- ¼ cup Mayonnaise
- 1 tbsp Dijon Mustard
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- Salt and Pepper to taste
OPTIONAL ADD-INS
- Cubed Cheddar Cheese
- Cooked Crumbled Bacon*
- Sliced Green Onions
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain, rinse under cold water, and let cool completely.
- Transfer the cooled pasta to a large mixing bowl. Pour the pickle juice over the pasta, toss to coat, and let it sit for 10–15 minutes to absorb that pickle-y goodness. Optional: drain any excess juice afterward.
- In a medium bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, garlic powder, onion powder, fresh dill, salt, and pepper. Taste and adjust seasoning as needed.
- Add the chopped dill pickles, red onion, shredded carrots (if using), and any optional add-ins to the pasta.
- Pour the dressing over the top and gently toss to combine until everything is well-coated. Cover and refrigerate for at least 1 hour to allow the flavours to meld. Serve chilled, and garnish with a sprinkle of fresh dill if desired.
Video
Notes
Nutrition
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