Pickle Pasta Salad takes the classic macaroni salad and gives it an unexpected twist! Tangy dill pickles and tender pasta tossed in a creamy dressing that’ll have everyone at the potluck asking for your recipe.
What makes this recipe truly special is how it turns basic ingredients into something that stands out from the sea of potato salads and coleslaw at every gathering. I’m always searching for unique dishes that aren’t the same old boring things!
Those briny, crunchy pickle bits scattered throughout add just the right punch of flavor and texture. This is the perfect make-ahead dish for Easter dinner, and it’ll hold up beautifully at outdoor cookouts.
It takes just 20 minutes to throw together, and you can make it ahead of time – perfect when you’d rather spend time with guests than in the kitchen. Whether you’re a pickle enthusiast or just looking for a fresh twist on traditional pasta salad, this recipe is about to become your new go-to side dish.
Let me show you how to put together this crowd-pleasing side dish that takes just minutes to prepare. This Pickle Pasta Salad is going to be your favorite side dish all summer long!
Reader Review
A nice and fresh taste for father’s day on a hot summers day. I like the creamy texture it has. The fresh dill adds a flavorful touch and my mom liked the sharp cheddar cubes. I would definitely make again.
— Melissa
Ingredient Notes
For exact amounts needed see the recipe card below
- Pasta: Spiral rotini is perfect for holding onto all that creamy dressing, but any small pasta shape, like shells or bow ties, will work just fine.
- Cheddar cheese: For the best flavor, I like to use sharp cheddar. Cut it into small cubes rather than shredding it—the chunks of cheese add such a nice texture contrast!
- Dill pickles: Slice them into rounds or chunks, whatever you prefer. I use mini dills because they’re the perfect size, but any dill pickle will work.
- Red onion
- Mayonnaise
- Sour Cream
- Pickle juice
- Fresh dill
- Salt & pepper
Looking for more easy-to-make picnic salads? Try broccoli slaw, ramen noodle salad, or Amish potato salad.
How to Make Pickle Pasta Salad
- Cook the pasta according to the package directions until al dente. Drain well and run it under cold water to cool it off.
- While the pasta cooks, prep your mix-ins. Cube the cheese, slice your pickles, and finely chop the red onion. Try to make everything roughly the same size for the perfect bite.
- Combine the cooled pasta, cheese cubes, sliced pickles, and chopped onion in a large bowl.
- Make the dressing in a separate bowl by whisking together mayonnaise, sour cream, pickle juice, fresh dill, salt, and pepper. Make sure everything is well mixed.
- Pour the dressing over your pasta mixture and gently toss until everything is well coated. I like to use a rubber spatula to ensure I get every bit of that delicious dressing mixed in.
- Cover the bowl tightly with plastic wrap. Refrigerate for at least 2 hours before serving.
- Before serving, give it a quick stir and taste for seasoning. If needed, I sometimes add an extra splash of pickle juice.
Serving Ideas
This pickle pasta salad is one of my go-to sides for spring and summer gatherings! I’ve brought it to countless backyard BBQs, and it goes great with ham for Easter dinner.
Here are some of my favorite ways to serve it:
- As a side dish with grilled meats – it pairs perfectly with hamburgers, hot dogs, or grilled chicken.
- The tangy flavors are so refreshing on a hot day at picnics and outdoor gatherings.
- For casual family dinners alongside sandwiches or wraps.
- As part of a potluck spread – people will ask for the recipe!
- At summer holiday celebrations like Memorial Day and Fourth of July.
How to Store
Store this pasta salad in an airtight container in the fridge. It will stay fresh for up to 3 days. Make sure to stir it well before serving. The pasta tends to absorb the dressing over time, so you might want to stir some extra mayo or dill pickle juice to bring back the creamy texture.
Tips & Tricks
Be sure to check out the step by step instructions
- Experiment with different pickle varieties. Bread-and-butter pickles can add a sweet twist or spicy pickles can give it a nice kick of heat.
- This recipe works great with any small pasta shape: rotini, small shells, bow ties, or elbow macaroni.
- Cook your pasta just until al dente – slightly firm. Overcooked pasta can get mushy after sitting in the dressing.
- Drain and cool your pasta before mixing it with the other ingredients. Hot pasta can cause the cheese to start to melt.
- Cut your cheese and pickles into similar-sized pieces for the best eating experience.
Reader Questions
Yes! In fact, I recommend making it 2 hours ahead of time to let the flavors meld together. You can also make it up to 24 hours in advance—just stir well before serving and add a splash of extra dressing if needed.
Sure! While sharp cheddar is my family’s favorite, mild cheddar, pepper jack for some heat, or even mozzarella balls could be used. Just use a firm cheese that holds its shape when cubed.
While fresh dill gives it great flavor, you can substitute dried dill. Use one teaspoon of dried dill instead of the tablespoon of fresh dill.
Try using light mayonnaise and reduced-fat sour cream. Adding bell peppers or cherry tomatoes could also increase the veggie content.
The pasta naturally absorbs the dressing as it sits. If it has been refrigerated for more than a few hours, stir in a little extra mayo or pickle juice.
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Pickle Pasta Salad
Ingredients
- 3 cups rotini pasta cooked and drained
- 8 ounces sharp cheddar cheese cubed
- 1 cup mini dill pickles sliced
- 1/4 cup red onion chopped
Dressing
- 1 cup mayonnaise
- 2/3 cup sour cream
- 1/4 cup dill pickle juice
- 1 tablespoon fresh dill chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Follow the package directions for cooking the pasta until it is al dente; while it cooks, cube the cheese and dice the pickles and red onion.3 cups rotini pasta
- Drain the pasta and rinse it with cold water. Add your pasta, cheese, pickles, and onion to a large bowl.8 ounces sharp cheddar cheese, 1 cup mini dill pickles, 1/4 cup red onion
- Combine the mayonnaise, sour cream, pickle juice, dill, salt, and pepper in a smaller mixing bowl. Whisk well.1 cup mayonnaise, 2/3 cup sour cream, 1/4 cup dill pickle juice, 1 tablespoon fresh dill, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Toss the dressing with the pasta mixture. Cover and refrigerate at least 2 hours before serving.
Notes
- Experiment with different pickle varieties. Bread-and-butter pickles can add a sweet twist or spicy pickles can give it a nice kick of heat.
- This recipe works great with any small pasta shape: rotini, small shells, bow ties, or elbow macaroni.
- Cook your pasta just until al dente – slightly firm. Overcooked pasta can get mushy after sitting in the dressing.
- Drain and cool your pasta before mixing it with the other ingredients. Hot pasta can cause the cheese to start to melt.
- Cut your cheese and pickles into similar-sized pieces.
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Nutrition Information
Nutrition facts are estimates.
I made this for Easter dinner and it was fabulous!!!! Everyone loved it!
My kids really went for this! I’m putting it on my favorites list.
A nice and fresh taste for father’s day on a hot summers day. I added some of our own canned pickled asparagus juice instead of dill juice so that was a nice flavor touch. I like the creamy texture it has. It did soak up much of the dressing overnight but this is common in all pasta overnight I have noticed. The fresh dill adds a flavorful touch and my mom liked the sharp cheddar cubes. I would definitely make again.