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Do you love dill pickles, too? Here’s a dill pickle pasta salad with a creamy dressing that pops with a tangy, sweet, and sour balance. This zesty salad is loaded with flavor and crunch and it is heartier enough to enjoy as a main dish. It’s a creamy dill pickle salad recipe that you can make ahead of time making it perfect for potlucks, cookouts, and picnics.

A bowl of dill pickle pasta salad with cheese cubes, made with rotini and fresh dill, placed on a woven mat beside a blue cloth and a bowl of pickles.

Pickle lovers need to try this delicious and creamy dill pickle pasta salad recipe made with a handful of everyday ingredients.

Hunting for more pasta salads? Try this smoked Italian pasta salad, this super-simple Italian chopped salad, Hawaiian Macaroni Salad, or one of my favorite pasta salad recipes – zesty Tex-Mex chicken!

A plate of dill pickle pasta salad topped with a creamy dressing, diced vegetables, and herbs, placed on a woven placemat with a fork and a napkin beside it.

Why You’ll Love It

Surprisingly addictive: Be prepared to eat multiple bowls over the coming weeks.
Leftovers: Got leftover cooked pasta? This recipe is a great way to use any extra cooled pasta and a jar of sliced or chopped dill pickles.
Easy 3-step process: Honestly, there is no kitchen experience required for this recipe. 3 easy steps and you’ll have the best dill pickle salad ever.
Meal prep-friendly: Make it a day or two in advance – the flavors are best when they meld.

A wooden spoon mixing a dill pickle pasta salad made with rotini, diced vegetables, and a creamy dressing in a dark bowl. Blue glasses and greenery are in the background.

Ingredients For Dill Pickle Pasta Salad

A complete list of ingredients and amounts can be found in the recipe card below.

Rotini pasta: This curly pasta variety, also known as fusilli, adds texture and holds the flavors nicely. Cook the pasta according to package instructions until al dente. Next, drain and rinse with cold water to stop the cooking process.
Dill pickles: For the best flavor and texture, use crunchy, tangy dill pickles. Sweet pickles work too. You can use whole ones and chop them into bite-sized pieces or use pre-diced pickles. Baby dill pickles are also great – as long as it delivers a tasty dill pickle flavor, all is good.
Mild cheddar cheese: Choose a mild cheese and cut it into small cubes as prep. The cheese adds creaminess and a subtle tang to the dill pickle pasta salad. You can substitute it with another mild cheese like monterey jack or mozzarella.
Mayonnaise: Choose a good quality mayonnaise with a creamy and rich texture. You can use regular or light mayonnaise. Mayonnaise is the primary binder.
Sour cream: Depending on your dietary preferences, you can use full-fat or light sour cream.
Fresh dill weed: Fresh dill is vibrant and aromatic. I don’t recommend using dried dill.

Image of ingredients for a dill pickle salad recipe.

How To Make This Pasta Salad with Cheese Cubes

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Combine the salad ingredients: In a large mixing bowl, combine the cooked pasta, chopped dill, and cheddar cheese cubes. Set aside.
Whisk together all the dressing ingredients: In a small bowl, whisk together the mayonnaise, sour cream, fresh dill, pickle juice, garlic powder, Italian seasoning, and ground black pepper.
Combine everything: Pour the dressing over the pasta, pickles, and cheese and toss to combine.
Chill: Place in the refrigerator for 1 hour or until well chilled, then serve.

A bowl filled with delicious dill pickle salad, featuring rotini pasta, creamy dressing, diced cheese, yellow pickles, and a garnish of fresh dill.

Substitutions and Variations

Pasta variations: Instead of rotini pasta, use other shapes like penne, fusilli, or bowtie pasta. Whole wheat or gluten-free pasta works beautifully, too.
Pickle substitution: Substitute other pickled vegetables, like cucumbers, onions, or peppers.
Cheese swaps: Swap mild cheddar with Colby Jack, Swiss, or feta cheese. Cubed or shredded cheese works well in this salad. If you want to make a dill pickle pasta salad without cheese, just skip it entirely.
Dressing alternatives: Instead of mayonnaise and sour cream-based dressing, try plain Greek yogurt or olive oil and vinegar for a lighter option. Add lemon juice or apple cider vinegar.
Herbs: Switch fresh dill with other fresh herbs such as chopped parsley, cilantro, or basil.
Vegan: For a vegan version, omit the cheese or use a dairy-free alternative. Replace the mayonnaise and sour cream with vegan alternatives such as vegan or cashew cream. Add other fresh veggies from the fridge to bulk it up.
Protein add-ins: Diced ham, cubed hard-boiled eggs, crispy bacon, shredded chicken, diced red bell pepper; the options are endless.

A plate of rotini pasta salad mixed with creamy white dressing. A blue glass and more food are in the background, resembling a delightful dill pickle pasta salad.

Serving Suggestions

Appetizer: Serve this dill pickle pasta salad on its own or with a mini green salad partner as a side.
Main: I recommend this salad as a side to a main or with other pasta salad recipes, but it’s also filling enough to serve on its own as a lunch option. Pair these air fryer ribs with dill pickle pasta salad as a side. It also partners well with peach bourbon wings. I also love it as a side to BBQ salmon. Try it as a side with Tomahawk steaks.
Dessert: Serve a homemade dessert to finish the meal – try campfire banana boats if cooking outside.

A plate of creamy pasta salad with cheese cubes, garnished with fresh dill and presented on a woven placemat. A bowl with extra pickles and a glass of iced drink are beside it.

How To Store Dill Pickle Pasta Salad

To store: Transfer dill pickle macaroni salad into an airtight container and refrigerate it promptly. It can be stored in the refrigerator for 3 to 4 days. Before serving, give it a quick stir and taste, adjusting seasoning if necessary.
Freeze: I don’t recommend freezing leftover dill pickle pasta salad.

A bowl of creamy dill pickle pasta salad featuring rotini, cubed cheese, and chopped pickles, garnished with fresh dill. A fork lies beside the bowl, and a plate with more pickles sits in the background next to a blue glass.

Top Tips

Don’t overcook the pasta: Pasta salad is best with al dente pasta, so be sure to cook yours according to the package directions for al dente doneness.
Drain the pasta: Be sure to drain the pasta completely to get rid of any excess cooking water.
Whisk salad and dressing separately: Although it may be tempting to toss everything in one bowl, it’s necessary to mix the dressing separately so you don’t end up with lumpy sauce. Whisking in a separate bowl ensures a smooth dressing.

A plate of dill pickle salad with creamy dressing, diced cheddar cheese, chopped dill, and pickles on a white plate next to a fork.

Dill Pickle Salad FAQs

Can I use dill pickle slices instead of chopping them?

Absolutely, you can use dill pickle slices instead of chopping them.

Can I make the dressing ahead of time?

Yes, you can prepare the dressing in advance and store it in the refrigerator. Just stir it before adding it to the salad.

 Is there a low-fat alternative for mayonnaise and sour cream?

You can use light or low-fat mayonnaise and sour cream if you want to reduce the fat content of the dressing.

Can I skip the fresh dill and use dried dill instead?

Yes, but I recommend fresh dill for the best results.

How long does the dill pickle pasta salad need to chill in the refrigerator?

I recommend chilling the salad for at least 1 hour before serving it. This allows the flavors to meld and settle.

Rotini pasta salad with diced cheddar cheese, fresh dill, and tangy dill pickles, served in a bowl on a woven placemat.

Dill Pickle Pasta Salad Recipe

5 from 1 vote

Dill Pickle Pasta Salad

By: Bella Bucchiotti
Try this delicious and creamy dill pickle pasta salad recipe made with a handful of everyday ingredients.
Prep Time: 10 minutes
Cook Time: 8 minutes
Cooling Time: 1 hour
Total Time: 1 hour 18 minutes
Servings: 6

Ingredients 

  • 16 Ounces rotini pasta, cooked, drained and cooled
  • 2 Cups dill pickle, chopped, about 6 dill pickle spears
  • 8 Ounces cheddar cheese, mild, cut into cubes
  • ½ Cup mayonnaise
  • ½ Cup sour cream
  • 2 Tablespoons dill, chopped, fresh
  • 1 Tablespoon pickle juice
  • ½ Teaspoon garlic powder
  • ½ Teaspoon Italian seasoning
  • ½ Teaspoon ground black pepper

Instructions 

  • In a large bowl, combine the rotini pasta, chopped dill and cheddar cheese cubes. Set aside.
  • In a small bowl, whisk together the mayonnaise, sour cream, fresh dill, pickle juice, garlic powder, Italian seasoning and ground black pepper.
  • Pour the dressing over the pasta, pickles and cheese and toss to combine.
  • Place in the refrigerator for 1 hour or until well chilled then serve.

Notes

Don’t overcook the pasta: Pasta salad is best with al dente pasta, so be sure to cook yours according to the package directions for al dente doneness.
Drain the pasta: Be sure to drain the pasta completely to get rid of any excess cooking water.
Whisk salad and dressing separately: Although it may be tempting to toss everything in one bowl, it’s necessary to mix the dressing separately so you don’t end up with lumpy sauce. Whisking in a separate bowl ensures a smooth dressing.

Nutrition

Calories: 608kcal | Carbohydrates: 60g | Protein: 20g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 57mg | Sodium: 799mg | Potassium: 287mg | Fiber: 3g | Sugar: 4g | Vitamin A: 612IU | Vitamin C: 1mg | Calcium: 334mg | Iron: 1mg
Like this recipe? Rate and comment below!

Whipping up this dill pickle pasta salad recipe is so easy. Once you have cooked and cooled the pasta, all that is left is to make the dressing and combine everything. It’s a delicious pasta salad recipe full of flavors and brightness. Make and serve it as a side or a main course; think summertime dining outside.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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