Dill Pickle Pasta Salad is an easy pasta salad packed with creamy dressing, cheddar cheese, and plenty of dill pickle flavor. It’s great as a side dish for your next BBQ or picnic.
Pasta salads are so easy to make and great for a light meal option during the Summer. Some of our other favorite varieties are this Pesto Pasta Salad, Greek Pasta Salad, and Ham and Cheese Pasta Salad.
Pickle Pasta Salad Recipe:
Growing up, one of my favorite things to eat were dill pickles. Now, that I’m grown, I prefer to mix pickles into other dishes and add dill flavor to everything. This pickle pasta salad is the perfect blend of the two.
It’s packed full of chopped dill pickle, fresh dill weed, cheddar cheese, onion, elbow noodles, and tossed in my homemade dill dressing. With all that dill flavor you may think it would be dill overload. It’s not! The balance is perfect.
This pasta salad is one of my favorites. I could easily eat the entire batch all by myself and not think twice. If you love pickles and pasta salad, you need to try this recipe!
How to make dill pickle pasta salad:
- Cook the elbows noodles to al dente. Drain, rinse with cool water, then drain again. Transfer the noodles to a large bowl.
- Add the cheddar cheese, pickles, white and green onions, fresh dill, pickle juice, and dill dressing.
- Toss to combine.
- Serve immediately or store in the refrigerator until ready to serve.
Dill Pickle Pasta Salad Tips and Variations:
- Noodles: I love using elbow noodles, but any small noodle will work. Shells, rotini, and penne are some great options. They need to roughly the same size as the other ingredients.
- Pickles: This may sound obvious, but go with the dill variety not sweet pickles. If you like, spicy dill, garlic dill, or another flavor of dill that’s fine. As long as the pickle is dill, it will work.
- Onion: I use a combination of white and green onion, but yellow, sweet, or even purple would work. Add whatever kind you like or omit the onion if you aren’t a fan.
- Cheese: Sharp cheddar cheese is my favorite for this pasta salad, but Colby Jack, medium cheddar, or even pepper jack would be great options.
- Dressing: The dill dressing I used is homemade and is a spin on Ranch dressing. If you don’t want to make the dill dressing, try using a store bought version or Ranch dressing instead.
- Dill: Fresh dill is my top pick. It’s not overwhelming and adds a bright flavor to this dill pickle pasta salad. You can use dried dill weed in a pinch, but it won’t take nearly as much and won’t have exactly the same flavor.
- Pickle Juice: I use pickle juice straight out of the jar to loosen up the ingredients and add extra pickle flavor. You can also substitute it with some milk or buttermilk, but the pickle flavor will be lacking.
- Extra Dressing: Save some dressing on the side or make a little extra. The noodles in this pasta salad tend to soak up a good amount of the dill dressing, so it’s great to have a little extra to freshen up the dish the following day.
Room Temperature: We do not recommend storing this pasta salad at room temperature due to the mayonnaise dressing and how quickly bacteria will begin to grow on pasta when it’s not kept in a cool environment.
Refrigerator: This pasta salad is best when kept in an airtight container in the refrigerator for up to 4 days.
Freezer: We do not recommend freezing this pasta salad.
Other pasta salad recipes you may love:
- Chicken Bacon Ranch Pasta Salad
- Bow Tie Crab Pasta Salad
- Greek Pasta Salad with Lemon Vinaigrette
- Easy Macaroni Salad Recipe
- Ham and Cheese Pasta Salad
Don’t forget to check out our Pickle Pasta Salad web story!
- 8 Ounces Elbow Noodles
- 4 Ounces Sharp Cheddar Cheese, cubed
- 1 ½ Cups Dill Pickles, diced
- ½ Cup Green Onions, diced
- ¼ Cup White Onion, diced
- ¼ Cup Pickle Juice
- 2 Tablespoons Fresh Dill, finely chopped
- Cook the noodles according to package directions. Drain, rinse with cold water, and drain again. Transfer the noodles to a large bowl.
- While the noodles cook, prep the remaining ingredients.
- To the bowl of cooked noodles, add cheese, pickles, green and white onion, pickle juice, fresh dill, and dill dressing. Toss to combine.
- Store the pasta salad in the refrigerator until ready to serve. Serve chilled. Store leftovers in the refrigerator for up to 4 days.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of pasta salad. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 211Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 27mgSodium: 648mgCarbohydrates: 13gFiber: 1gSugar: 3gProtein: 6g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.