I love how this tangy and creamy Dill Pickle Pasta Salad brings a bright, zesty twist to classic pasta salad. It’s packed with crisp vegetables, crunchy pickles, and fresh dill, making it a fun and bold side dish for picnics, cookouts, or weeknight dinners.

Why You’ll Love This Recipe

I adore this recipe because the dill pickle flavor adds an unexpected punch that elevates the whole dish. It’s versatile, easy to whip up ahead of time, and perfect for gatherings. The creamy dressing coats every bite beautifully, and it stays fresh in the fridge — ideal for meal prep or potluck contributions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (like rotini, farfalle, or macaroni)
Dill pickles (chopped)
Pickle juice
Mayonnaise
Sour cream or Greek yogurt
Fresh dill (chopped)
Red onion (finely diced)
Bell pepper (finely diced, optional)
Celery (chopped)
Salt and black pepper to taste

Directions

Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and let it cool.
In a large bowl, whisk together mayonnaise, sour cream or Greek yogurt, dill pickle juice, chopped fresh dill, salt, and pepper until smooth.
Add the cooled pasta, chopped dill pickles, diced red onion, bell pepper (if using), and celery.
Gently toss everything to coat well with the dressing.
Taste and adjust seasoning, adding more pickle juice, salt, or pepper as desired.
Cover and refrigerate for at least 1 hour to allow the flavors to meld.

Servings and Timing

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: About 1 hour 25 minutes

Variations

I sometimes add cooked chicken for a heartier salad.
I’ll swap in elbow macaroni, gemelli, or bow-tie pasta for a fun texture change.
I’ve also stirred in a sprinkle of shredded cheddar or Swiss cheese for extra richness.
When I want more crunch, I toss in diced carrots or cucumber.
For a lighter version, I use Greek yogurt instead of part or all of the mayonnaise.

Storage/Reheating

You can store this salad in an airtight container in the refrigerator for up to 4–5 days. I find the flavor improves with time as it sits. It’s meant to be served cold, so no reheating is needed—just give it a quick stir before serving.

FAQs

How long will this pasta salad stay good in the fridge?

I find it lasts up to 4–5 days when stored properly in an airtight container. Give it a sniff and a stir before serving—if it smells off or looks watery, it’s time to toss it.

Can I make this ahead of time?

Yes! I usually prepare the salad a few hours or even the night before. Chilling it for at least an hour ensures the flavors meld, but overnight makes it even better.

How can I adjust the tanginess?

I taste the dressing and adjust by adding more pickle juice for tang, or more mayonnaise/Greek yogurt to mellow it. If it’s too tangy, a little sugar or honey can help balance it.

Can I use dried dill instead of fresh?

You can—but I recommend using fresh dill for the best flavor. If you must use dried dill, start with about 1 teaspoon, but add more to taste.

Is this salad gluten‑free?

It is if you use a gluten‑free pasta. All other ingredients—pickle, mayo, sour cream, veggies—are naturally gluten‑free, so it’s easy to adapt.

Conclusion

This Dill Pickle Pasta Salad is my go-to side dish when I want something a little different—bright, creamy, and satisfying. The tangy dill pickle dressing makes it unforgettable, and once I make it, it’s always the first thing to disappear. I hope it becomes a favorite in my fridge—and maybe yours, too!

Dill Pickle Pasta Salad

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Author: Sue
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: 6–8 servings
Category: Side Dish
Method: Mixing
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This tangy and creamy Dill Pickle Pasta Salad is a zesty twist on the classic, packed with crunchy pickles, crisp vegetables, and fresh dill—perfect for gatherings, meal prep, or weeknight dinners.

Instructions

Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and let it cool.
In a large bowl, whisk together mayonnaise, sour cream or Greek yogurt, pickle juice, chopped fresh dill, salt, and pepper until smooth.
Add the cooled pasta, chopped dill pickles, diced red onion, bell pepper (if using), and celery.
Gently toss everything to coat well with the dressing.
Taste and adjust seasoning, adding more pickle juice, salt, or pepper as desired.
Cover and refrigerate for at least 1 hour to allow the flavors to meld.