Why You’ll Love This Recipe

Perfectly Tangy and Creamy – The combination of pickle juice, mayonnaise, and sour cream creates a rich yet refreshing dressing.
Quick and Easy – With minimal prep and simple ingredients, this dish comes together effortlessly.
Great for Make-Ahead Meals – The flavors develop even more when chilled, making it a fantastic dish to prepare in advance.
Customizable – Add extra veggies, swap cheeses, or adjust the seasoning to your taste.

Ingredients

For the Salad:

3 cups cooked pasta (elbow macaroni, rotini, or shells work best)
1 1/2 cups dill pickles, diced
1/3 cup shredded carrots (optional, for crunch)
1/3 cup red onion, finely diced
1/2 cup cheddar cheese, cubed (optional)
1/4 cup fresh dill, chopped (or 2 teaspoons dried dill)

For the Dressing:

3/4 cup mayonnaise
1/3 cup sour cream or plain Greek yogurt
1/4 cup pickle juice (adjust to taste)
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Salt and black pepper to taste

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

1. Cook the Pasta:

Cook the pasta according to package instructions until al dente.
Drain, rinse under cold water, and set aside to cool completely.

2. Make the Dressing:

In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), pickle juice, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
Taste and adjust seasoning if needed.

3. Assemble the Salad:

In a large mixing bowl, combine the cooled pasta, diced pickles, shredded carrots, red onion, cheddar cheese (if using), and fresh dill.
Pour the dressing over the salad and toss until everything is well-coated.

4. Chill and Serve:

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.
Serve chilled, garnished with additional dill or diced pickles if desired.

Servings and Timing

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes

Variations

Spicy Kick – Add a dash of hot sauce or diced jalapeños for a little heat.
Extra Crunch – Toss in some chopped celery or bell peppers.
Lighter Version – Use Greek yogurt instead of sour cream and reduce the mayonnaise.

Storage/Reheating

Refrigeration – Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating – This dish is best enjoyed cold, but if you need to refresh it, stir in a little extra dressing or pickle juice before serving.
Make-Ahead Tip – Prepare the salad a day in advance for even better flavor. Just give it a good stir before serving.

FAQs

1. Can I make this pasta salad ahead of time?

Yes! This salad actually tastes better after sitting in the fridge for a few hours, allowing the flavors to meld.

2. What kind of pasta works best?

Elbow macaroni, rotini, or small shells work well because they hold the dressing nicely.

3. Can I use sweet pickles instead of dill pickles?

You can, but it will change the flavor profile. The salad will be less tangy and more sweet-savory.

4. How do I keep my pasta salad from drying out?

If it seems dry after chilling, mix in a bit more dressing or a splash of pickle juice before serving.

5. Can I make this dairy-free?

Yes! Simply omit the cheese and use a dairy-free mayo and sour cream alternative.

7. Is this recipe gluten-free?

It can be! Just use a gluten-free pasta option.

8. Can I substitute the mayonnaise?

You can use more Greek yogurt instead of mayo for a tangier, healthier option.

9. How long should I chill it before serving?

At least 1 hour, but for best results, chill for 2-3 hours.

10. Can I use dried dill instead of fresh?

Yes! Use 2 teaspoons of dried dill in place of fresh.

Conclusion

Tangy Dill Pickle Pasta Salad is a bold and flavorful twist on a classic dish. The crisp pickles, creamy dressing, and tender pasta come together for a side dish that’s sure to be a hit at any gathering. Whether you’re making it for a BBQ, picnic, or just to enjoy at home, this salad is quick to prepare, easy to customize, and absolutely delicious. Try it once, and it might just become a new favorite!

Tangy Dill Pickle Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Julia
Total Time: 1 hour 25 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

This Tangy Dill Pickle Pasta Salad is the perfect blend of creamy, crunchy, and zesty flavors. Featuring diced dill pickles, cheddar cheese, and fresh herbs tossed in a tangy pickle-infused dressing, this easy pasta salad is a must-have for BBQs, potlucks, and summer gatherings. Quick to prepare and even better when made ahead, this dish is sure to be a crowd favorite!

Instructions

Cook the Pasta:
- Boil pasta according to package instructions until al dente.
- Drain, rinse under cold water, and let cool completely.
Make the Dressing:
- In a bowl, whisk together mayonnaise, sour cream (or Greek yogurt), pickle juice, Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper.
- Taste and adjust seasoning as needed.
Assemble the Salad:
- In a large mixing bowl, combine cooked pasta, diced pickles, shredded carrots, red onion, cheddar cheese (if using), and fresh dill.
- Pour the dressing over the ingredients and toss until well coated.
Chill & Serve:
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Garnish with extra fresh dill or diced pickles before serving.

Notes

Spicy Kick: Add diced jalapeños or a dash of hot sauce.
Extra Crunch: Toss in chopped celery or bell peppers.
Lighter Option: Use Greek yogurt instead of sour cream and reduce mayo.
Gluten-Free: Use your favorite gluten-free pasta.
Dairy-Free: Omit the cheese and use dairy-free mayo and sour cream alternatives.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: No-Bake
Cuisine: American