I love making Dill Pickle Pasta Salad for warm days and potlucks. I keep the recipe simple so the bright pickle taste can shine, and it comes together fast. If you want a different pickle twist, try my crunchy dill pickle chicken salad for another idea.
Your Ingredients List
- rotini noodles
- cheddar cheese
- dill pickles
- fresh dill
- mayonnaise
- sour cream
- pickle juice
My Go-To Equipment
I use a large pot to cook the pasta, a colander to drain it, and a big bowl to mix. I also grab a sharp knife and a cutting board to chop the cheese and pickles. A whisk or fork helps when I mix the dressing.
The Simple Steps to Follow
- Cook rotini noodles according to package instructions.
- Drain the pasta and let it cool.
- Dice the cheddar cheese and chop the dill pickles and fresh dill.
- Put the cooled pasta, cheese, pickles, and dill in a large bowl.
- Mix mayonnaise, sour cream, and pickle juice in a small bowl to make the dressing.
- Pour the dressing over the pasta mix and toss until even.
- Chill the salad in the fridge for at least 30 minutes before serving.
Healthy Twists on a Classic
You can make this lighter by swapping some mayonnaise and sour cream for Greek yogurt or plain yogurt. Add peas, cucumber, or bell pepper for fresh crunch. For a different herb note, mix in chives or parsley. If you want a softer cheese, try a mild feta. If you like quick green versions, also see my take on a 20-minute green goddess pasta salad for more ideas.
Serving Suggestions From My Table
I serve Dill Pickle Pasta Salad cold with grilled chicken, burgers, or simple toasted bread. It pairs well with fresh fruit or a crisp green salad. For a fall potluck, I sometimes bring it alongside a warm grain dish like my autumn harvest fall pasta salad to add contrast.
Getting It Just Right
Taste the dressing before you add it to the pasta. Start with a small splash of pickle juice and add more if you want more tang. Make sure the pasta is cool so the dressing does not melt the cheese. Chill long enough for flavors to blend.
How to Store Leftovers
Put leftovers in an airtight container and keep in the fridge. Eat within three to four days. If the salad gets a bit dry, stir in a little extra mayonnaise or a splash of pickle juice before serving.
Enjoy Every Moment
I hope this dish brings the same small joy to your table that it brings to mine. I like to make a bowl and share it with family on warm evenings.
A Few Common Questions
Can I make Dill Pickle Pasta Salad ahead of time?
Yes. You can make it a few hours or a day ahead. Keep it chilled so the flavors deepen and the pasta soaks in the dressing.
Can I use a different pasta in Dill Pickle Pasta Salad?
Yes. You can swap rotini for bow ties, shells, or any short pasta you like. Choose a shape that holds the dressing well.
Is Dill Pickle Pasta Salad okay for picnics?
Absolutely. It travels well when you keep it cold. Pack it in a cooler and serve within a few hours for best taste.
Print
Dill Pickle Pasta Salad
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing Dill Pickle Pasta Salad that’s quick to make and perfect for warm days and potlucks.
Ingredients
- 8 oz rotini noodles
- 1 cup cheddar cheese, diced
- 1 cup dill pickles, chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp pickle juice
Instructions
- Cook rotini noodles according to package instructions.
- Drain the pasta and let it cool.
- Dice the cheddar cheese and chop the dill pickles and fresh dill.
- Put the cooled pasta, cheese, pickles, and dill in a large bowl.
- Mix mayonnaise, sour cream, and pickle juice in a small bowl to make the dressing.
- Pour the dressing over the pasta mix and toss until even.
- Chill the salad in the fridge for at least 30 minutes before serving.
Notes
Taste the dressing before adding it to the pasta and adjust the pickle juice for tang. Ensure the pasta is cooled to prevent melting the cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Keywords: pasta salad, dill pickle, summer dish, potluck, refreshing salad