Dill Pickle Pasta Salad

Quick and easy Dill Pickle Pasta Salad combines cellentani pasta, dill pickles, sharp cheddar, and fresh dill in a creamy mayonnaise and sour cream base. What’s not to love about a chilled pasta salad with dill pickles and sweet fresh dill? This tasty dish takes about 20 minutes to make, and it is the ideal side dish for all your summer grilling and a nice change from potato salad.

How to make Dill Pickle Pasta Salad

Start by cooking your pasta al dente according to package instructions and drain well. Rinse a little cold water over the pasta and toss in the colander to stop the cooking process. Add the pasta to a large bowl.

In a small bowl, stir together the mayonnaise, sour cream, pickle juice, onion powder, and fresh dill. Stir the mayonnaise mixture, dill pickles, and cubed cheddar cheese into the pasta. Season with kosher salt and fresh ground black pepper to taste. Garnish with chopped fresh dill or fresh parsley.

Dill Pickle Pasta Salad recipe notes

• This pasta salad can be made ahead of time, but wait until you are ready to serve to combine it with the dressing.
• Other pasta choices include rotini pasta or elbow macaroni.  
• People always ask me if I should use Miracle Whip or real mayonnaise. I am partial to real mayo and especially fond of the flavor of Dukes. However, I am sure that this salad would taste delicious with Miracle Whip as well.
• Cut the cheese into small cubes. Other cheeses that work well with this include white cheddar, Pepper Jack, Monterey Jack, and Colby Jack Cheese.
• I like the baby dill pickles for this salad, but any size dill pickle works as long as you cut them up.
• Other seasonings to experiment with include garlic powder, paprika, cayenne, or even a little Cajun seasoning.
• Make it a full meal by adding protein.  Think ham, chicken, or bacon
• Other fresh veggies to add include cherry tomatoes, or celery, bell peppers, and red onion for added crunch.
• Keep this salad covered and refrigerated until ready to serve.
• Store leftovers in an airtight container in the fridge for up to 3 days. If it seems a little dry add a little bit of mayo, sour cream, or a splash of pickle juice.

What does cooking pasta al dente mean?

Al dente is an Italian phrase meaning “to the tooth,” and it means that pasta should be cooked fairly firm and not limp and soft. This rule should apply to all your pasta dishes but is particularly important when it comes to pasta salads and pasta that will be reheated in a skillet with sauce or other ingredients.

The best way to cook pasta al dente is to set the timer to the lowest recommended time on the package. Then carefully pull a couple of noodles out of the pot to test them but be careful. They will be very hot so don’t get burnt. If it needs more time, set it for 1 more minute and check it again. When you think it is just about time, go ahead and pull it because it is inevitable that it will take you another 30 seconds to get it off the stove. Keep in mind that it will have some structure and a little bite to it and not feel like a limp noodle.

More pasta salads to try!

Dill Pickle Creamy Pasta Salad Recipe

Dill pickle lovers unite with this tasty and easy Dill Pickle Pasta Salad with an easy five-ingredient dressing, dill pickles, cheddar cheese, and fresh dill.  This perfect side dish is great for potlucks, picnics, barbecues, and family reunions. 

5 from 25 votes

Print Pin Rate

Course: pasta salad

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 10 servings

Calories: 418kcal

Author: Beth Pierce

Ingredients

Salad Dressing

• 1 cup mayonnaise
• ½ cup sour cream
• ¼ cup dill pickle juice from the pickle jar
• ½ teaspoon onion powder
• 2 tablespoon fresh chopped dill plus more for garnish

Pasta

• 1 lb. cellentani or corkscrew pasta
• 2 cups diced baby dill pickles plus more for garnish
• 1 ½ cups cubed sharp cheddar cheese
• Kosher salt and fresh ground black pepper to taste

Instructions

• Bring a large pot of salted water to a boil.  Cook your pasta al dente according to the package directions. Drain in a colander and rinse with a little cold water to stop the cooking process and keep your pasta from sticking.  Drain well and add the pasta to a large bowl. 
• In a small bowl, stir together the mayonnaise, sour cream, pickle juice, onion powder, and fresh dill.
• Stir the mayonnaise mixture, dill pickles, and cheddar cheese cubes into the pasta.
• Season with kosher salt and fresh ground black pepper to taste. Garnish with chopped fresh dill.

Notes

• This pasta salad can be made ahead of time, but wait until you are ready to serve to combine it with the dressing.
• People always ask me if I should use Miracle Whip or real mayonnaise. I am partial to real mayo and especially fond of Dukes. However, I am sure that this salad would taste delicious with Miracle Whip as well.
• Cut the cheese into small cubes. Other cheeses that work well with this include white cheddar, Pepper Jack, Monterey Jack, and Colby Jack Cheese.
• I like the baby dill pickles for this salad, but any size dill pickle works as long as you cut them up.
• Other seasonings to experiment with include garlic powder, paprika, cayenne, or even a little Cajun seasoning.
• Make it a full meal by adding protein.  Think ham, chicken, or bacon
• Other fresh veggies to add include cherry tomatoes, celery, bell peppers, and red onion.
• Keep this salad covered and refrigerated until ready to serve.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. If it seems a little dry, add a little bit of mayo, sour cream, or a splash of pickle juice.

Nutrition

Calories: 418kcal | Carbohydrates: 36g | Protein: 11g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 603mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 314IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg

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