Zingy, tart, creamy and chock full of dill flavor, this Dill Pickle Pasta Salad makes the perfect potluck side dish. Full of macaroni noodles, cubed cheddar cheese, chopped dill pickles, fresh dill, and plenty of dill dressing this pasta salad packs in the flavor!
How to Make Dill Pickle Pasta Salad:
- Cook the elbows noodles to al dente (about 1 minute less than the package directions). Drain, rinse with cool water, and drain again. Then, transfer the noodles to a large bowl. Make sure the noodles are fairly dry; otherwise, you’ll have a watery pasta salad.
- 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:
- I love using elbow noodles, but any small noodle will work. Shells, rotini, and penne are some great options.
- This may sound obvious, but go with the dill variety not sweet pickles. Spicy, garlic, or another flavor of dill would all work great.
- 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.
- Sharp cheddar cheese is my favorite for this pasta salad, but Colby Jack, medium cheddar, or even pepper would be great options.
- The creamy dill dressing I used is homemade and is a spin on ranch dressing. Other great options are ranch dressing, spicy ranch dressing, and garlic dressing.
- Fresh dill is my top pick. It’s not overwhelming and adds a bright flavor to this dill pickle pasta salad. Dried dill weed works in a pinch, but it won’t take nearly as much and won’t have exactly the same flavor.
- 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.
- Add some leftover rotisserie chicken to make this a full meal!
Refrigerator: Store dill pickle pasta salad in an airtight container in the refrigerator for up to 4 days.
Freezer: We do not recommend freezing this pasta salad.
- 8 ounces elbow noodles
- 4 ounces sharp cheddar cheese cubed
- 1 ½ cups dill pickles diced
- ½ cup green onion diced
- ¼ cup white onion diced
- ¼ cup pickle juice
- 2 tablespoon fresh dill weed finely chopped
- [1 cup dill dressing homemade or store bought]
- Cook the noodles according to package directions. Drain, rinse with cold water, and drain again. Transfer the noodles to a large bowl.
- 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. See post for storage options.