Dill pickle pasta salad is a classic summer dish that is perfect for potlucks, picnics, and backyard barbecues. It is easy to make, and the flavors are sure to please everyone who enjoys the tangy flavor of a dill pickle.
Summer is all about yummy pasta salads. No one wants to be slaving in the kitchen and that is exactly why chilled dishes like this Dill Pickle Pasta Salad are exactly what you need in your life. My kids absolutely adore this pasta salad that eats like a meal!
If you love this dish, you might also enjoy this Greek Pasta Salad with Feta, Chicken Bowtie Pasta Salad, or this Chicken Salad with Grapes.
What is Dill Pickle Pasta Salad?
Dill pickle pasta is a cold pasta salad made with cooked pasta, dill pickles, cheddar cheese, and a mayonnaise-based dressing. It is a popular side dish in the United States and Canada, and is often served at summer potlucks, picnics, and backyard barbecues.
The dish is typically made with a long pasta such as rotini or penne, but other types of pasta can be used as well. The dill pickles are chopped into small pieces, and the cheddar cheese is shredded. The mayonnaise-based dressing is made with mayonnaise, sour cream, pickle juice, dill, black pepper, and salt.
The pasta is cooked according to the package directions, and then drained and rinsed with cold water. The dill pickles, cheddar cheese, and dressing are then added to the pasta and mixed. The salad is then chilled for at least an hour or two before serving.
Recipe Tips
- For a creamier salad, use 1 cup of mayonnaise and 1/2 cup of sour cream.
- If you want a spicier salad, add a pinch of cayenne pepper to the dressing.
- To make the salad ahead of time, cook the pasta and assemble it without the dressing. Cover and refrigerate for up to 24 hours. When you’re ready to serve, add the dressing and stir to coat.
- Dill pickle pasta salad is best served chilled for at least 2 hours to allow the flavors to meld.
Variations
- For a vegetarian version, omit the cheese.
- For a gluten-free version, use gluten-free pasta.
- For a vegan version, use vegan mayonnaise and sour cream.
- You can use your favorite cheese like Monterey jack, white cheddar, mozzarella, or pepper jack cheeses.
- Non-fat or plain Greek yogurt can be used in place of sour cream.
More Dill Pickle Recipes
Dill Pickle Pasta Salad
Equipment
- 5-quart stockpot
- Stovetop
- cutting board & knife
- Measuring cups and spoons
Ingredients
- 16 ounces cavatappi cooked al dente
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons dill pickle juice
- 2 tablespoons fresh dill chopped and divided
- 1 cup sliced dill pickles
- ¼ cup white onion diced
- 8 ounces cheddar cheese
- ⅛ teaspoon ground black pepper
- ¼ teaspoon salt
Instructions
- Cook the pasta according to the package directions.
- While the pasta is cooking, combine the mayonnaise, sour cream, pickle juice, dill, black pepper, and salt in a small bowl.
- Drain the pasta and rinse it with cold water.
- Add the pasta to the bowl with the cheese, onion, remaining dill, and pickles.
- Add the dressing and stir to coat.
- Cover tightly, and refrigerate for 2 hours.
I love more vegetables in my pasta salads. Add in chopped celery, chopped cucumber, maybe even drained and rinsed black beans and a can of flaked tuna! I would double the dressing. Make it yours!!!