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Dill Pickle Pasta Salad: Best Creamy Side Dish

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Dill Pickle Pasta Salad is a creamy tangy cold side dish made with tender pasta, crunchy dill pickles, fresh herbs, and rich dressing. Perfect for BBQs, picnics, potlucks, lunches, and family dinners.

Ingredients

Scale
  • 12 ounces pasta shells or rotini
  • 1 1/2 cups chopped dill pickles
  • 1/2 cup pickle juice
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, chopped
  • 1/4 cup red onion, diced
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste
  • Optional cheddar cheese cubes
  • Optional chopped celery
  • Optional green onions
  • Optional hard-boiled eggs
  • Optional diced cooked chicken

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions.
  2. Drain pasta and rinse under cold water until completely cooled.
  3. Transfer cooled pasta to a large bowl and pour pickle juice over it. Let sit for 5 minutes.
  4. Drain any extra pickle juice from the bowl.
  5. In a separate bowl whisk together mayonnaise, sour cream or Greek yogurt, Dijon mustard, fresh dill, garlic powder, salt, and black pepper.
  6. Add chopped dill pickles and diced red onion to the pasta.
  7. Pour dressing over the pasta mixture.
  8. Stir well until all ingredients are evenly coated.
  9. Cover and refrigerate for at least 1 hour to let flavors blend.
  10. Stir before serving and garnish with extra dill or pickle slices if desired.

Notes

  • Cook pasta only to al dente so it stays firm after chilling.
  • Soaking pasta in pickle juice adds extra pickle flavor.
  • Use Greek yogurt for a lighter dressing option.
  • If salad becomes dry after chilling, stir in extra mayo or yogurt before serving.
  • Store covered in the refrigerator up to 4 days.
  • Do not freeze because the dressing texture may separate.
  • Great make-ahead side dish for parties and potlucks.

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