If you are Dill pickles Honey, this recipe is about to become your new favorite side dish. Dill pickle and pasta salad It’s creamy, refreshing, and packed with bold pickle flavor that’s somewhat addictive.

This pasta salad has everything you want in a recipe: it’s easy, easy to prepare, travels well, and tastes even better after it’s cooled. The secret to getting dill pickle flavor in every bite? Soak the cooked pasta in the pickle juice before mixing everything together! It’s a simple trick, but it makes a big difference.

With crunchy pickle slices, cheddar cheese, fresh dill, and a creamy sauce that has just the right amount of crunch, this is the kind of side dish that steals the attention from the main course. For an extra pickle-focused meal, start with our absolutely delicious dish Dill pickle dip Appetizers and serving Grilled salmon with dill pickle butter For your main course!

A bowl of pasta salad with dill and pickles

Why do we love pasta salad with dill pickles?

  • There’s big dill pickle flavor in every bite.
  • Creamy + tangy sauce (mayonnaise + sour cream = perfect).
  • Pasta gets extra flavor from soaking in pickle juice.
  • Great for BBQs, picnics, potlucks, and meal prep.
  • This is an easy salad to prepare, and is best chilled.
Ingredients shown for making dill pickle pasta salad

Components you will need

authority

  • Shell pasta – The perfect shape to hold onto creamy sauce.
  • Dill pickle juice – It is used to soak pasta until the flavor is complete.
  • Dill pickles slices – Star ingredient (use your favorite brand).
  • Cheddar cheese – Adds richness and the classic “pickle + cheddar” combo.
  • White onion – Enough sting and crunch.
  • Fresh dill -Bright, grassy, ​​and makes it taste very fresh.

Dressing

  • mayonnaise – Creamy base for a classic pasta salad texture.
  • sour cream – It adds a distinct taste and prevents the sauce from tasting too heavy.
  • Dill pickle juice – Brings that distinctive pickle punch.
  • Salt + pepper – Simple seasonings to balance everything out.
  • cayenne pepper – A little kick that wakes up the flavors (not overly spicy).
Four pictures showing how to make pasta salad with dill pickles

How to make dill pickle and pasta salad

  1. Cook pasta in boiling salted water until al dente. Drain and rinse under cold water to stop cooking.
  2. Soak the pasta in 1/2 cup pickle juice for 5 minutes, then drain (this adds flavor without making it soggy).
  3. Make the sauce by mixing mayonnaise, sour cream, pickle juice, salt, pepper, and cayenne pepper.
  4. Mix together ingredients: pasta, pickles, cheddar, onion, and fresh dill. Toss until coated.
  5. Refrigerate for at least an hour before serving so the flavors can blend.
White bowl with pasta salad with dill and pickles

Recipe tips and helpful notes:

  • Want more crunch? Add a little onion or chopped pickles.
  • Prefer a stronger pickle flavour? Add an additional tablespoon or two of pickle juice if desired.
  • Don’t skip cold time. This salad gets better when it rests!
  • The sauce will thicken as it cools, so don’t worry if it seems a little runny at first. If it becomes too thick after cooling, add a spoonful of mayonnaise, sour cream, or a little pickle juice to thin it out again.
  • Store dill pickle pasta salad in an airtight container in the refrigerator for up to 3 days.
Near dill pickle pasta salad

Easy differences

Want to switch things up? Try one of the following:

  • Add chopped cooked bacon to dill pickle Bacon Ranch Pasta Salad Vibration.
  • Replace the cheddar cheese with pepper jack for a little extra kick. Alternately, cubed Swiss, Havarti or Gruyere cheese would be a good substitute for cheddar.
  • Add chopped celery for extra crunch.
  • Use Greek yogurt instead of sour cream.
  • Add shredded chicken to turn it into a meal-style pasta salad.
  • Make it extra “pickled” with more pickles + more dill.
  • Use sweet pickles and sweet pickle juice instead of dill! Leave fresh dill out of the recipe.
Spoon into a bowl of pasta salad with dill and pickle

What to serve with pasta salad with dill and pickles

This is a perfect side dish for Burgers or Sliders. Grilled chicken or Pulled pork sandwiches It will also go well with dill and pickle pasta salad. Anything on the grill (sausages, Ribsetc.) would be great served with this salad as well. You may also consider making our products Potato salad with dill and pickles!

A forkful of dill pickled pasta salad

Fun facts about pickles:

  1. Drinking pickle juice is supposed to help treat muscle cramps, improve digestion, and even soothe a sore throat. Some athletes even drink it after training to replenish electrolytes.
  2. Dill, A small town in Kansas, it’s often referred to as the “Pickle Capital of the World.”
  3. McDonald’s serves more than a billion pickles each year on its burgers.
  4. While cucumbers are the most common vegetable used in pickles, almost any fruit or vegetable can be pickled. Popular alternatives include pickled peppers, Pickled onions, Pickled beets, Pickled green beansAnd even pickled fruits like mango and peaches.
  5. Both the “Pickle Jar Challenge” and “Pickle” cocktails (whiskey followed by pickle juice) have gained popularity in recent years.
  6. November 14 is National Pickle Appreciation Day!

  • Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions. Drain it well, then place it under cold water until it stops cooking.

  • In a medium bowl, toss the drained pasta with 1/2 cup of pickle juice and set aside for 5 minutes. Drain and discard pickle juice.

  • To prepare the sauce, in a large bowl, mix mayonnaise, sour cream, half a cup of pickle juice, and ml. H, pepper and hot pepper.

  • Add the drained pasta, dill pickle, cheese, onion, and dill to the sauce. Stir well to combine well then refrigerate for at least an hour before serving.

  • Soaking cooked pasta in pickle juice adds extra dill pickle flavor to every bite – don’t skip this step!
  • The sauce will thicken as it cools, so it may seem a little runny at first.
  • For best flavour, refrigerate for at least an hour before serving.
  • If the salad is too thick, add a little pickle juice (or a spoonful of mayonnaise) to mix it up.
  • Store covered in the refrigerator for up to 3 days.

Submission: 1service, Calories: 299Kcal, Carbohydrates: 24g, protein: 6g, fat: 20g, Saturated fat: 5g, Polyunsaturated fats: 9g, Monounsaturated fats: 4g, Trans fats: 0.04g, Cholesterol: 23mg, Sodium: 699mg, Potassium: 109mg, Fiber: 1g, sugar: 2g, Vitamin A: 212IU, Vitamin C: 1mg, Calcium: 92mg, iron: 0.5mg

Nutritional information is automatically calculated and should only be used as an estimate.