I just made a Pickle Pasta Salad that somehow turns spiral pasta, two cups of diced pickles, cheese and onion into an outrageously creamy dill obsession you will fight your guests for.

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I love this Pickle Pasta Salad because it’s loud and wrong in the best way. I’m obsessed with creamy dill dressing that actually tastes like pickles.

It’s tangy, salty, and somehow comforting without being cloying. I dump in diced dill pickles and sharp cheddar cheese for bites that pop.

I bring it to potlucks and watch plates vanish. Dill Pickle Pasta Salad With Ranch?

Yes please. I’ll eat it cold, at midnight, or next to greasy fried chicken.

Messy, crunchy, and totally honest. You won’t be gentle with this one.

Neither will I. Worth fighting over.

Seriously, bring napkins too.

Ingredients

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Spiral pasta: the comfy base that soaks up all the tangy dressing.
Dill pickles: crunchy, salty bites that keep you coming back.
Sharp cheddar: cheesy richness and satisfying chew in every forkful.
Red onion: bright, slightly spicy pop against creamy dressing.
Mayonnaise: silky, rich backbone that makes everything cling together.
Sour cream: lightens the mayo and adds a gentle tang.
Pickle juice: sneaky zippy acidity that wakes up the whole salad.
Yellow mustard: little sharp zing and classic deli-style flavor.
Fresh dill: herbal brightness, keeps it tasting fresh, not cloying.
Green onion: mild onion freshness and a bit of color.
Garlic powder: subtle savory hint without overpowering the pickles.
Salt: amps flavors, but go easy, pickles add a lot.
Black pepper: tiny heat that ties the creamy and tangy together.

Ingredient Quantities

12 oz spiral pasta (about 3 cups dry)

2 cups dill pickles, diced (you can use bread and butter or dill)

1 1/2 cups sharp cheddar cheese, cubed or shredded

1/2 cup red onion, finely diced

1 cup mayonnaise

1/2 cup sour cream

3 tablespoons pickle juice from the jar

1 tablespoon yellow mustard

2 tablespoons fresh dill, chopped (or 1 teaspoon dried)

2 tablespoons chopped green onion or chives

1/2 teaspoon garlic powder

Salt and black pepper to taste

How to Make this

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1. Cook the spiral pasta in plenty of salted boiling water according to package directions until just tender, about 8 to 10 minutes, then drain and rinse under cold water to stop cooking and cool it fast.

2. While the pasta cools, dice the pickles, cube or shred the cheddar, and finely dice the red onion and chop the dill and green onion. Try to keep pickle pieces bite sized so they don’t overpower every forkful.

3. In a medium bowl whisk together the mayonnaise, sour cream, pickle juice, yellow mustard, garlic powder, chopped dill, salt and black pepper. Taste and add a little more pickle juice or mustard if you want more tang.

4. Toss the cooled pasta in a large serving bowl with the dressing until evenly coated. If it seems too thick, add another teaspoon or two of pickle juice or a splash of milk to loosen it.

5. Fold in the diced pickles, cheddar, red onion, and chopped green onion or chives gently so the cheese and pickles stay intact and don’t get mashed.

6. Give it a final taste and adjust seasoning with salt, pepper, or more dill. Remember pickles can be salty so add salt sparingly.

7. Cover and chill in the fridge for at least 1 hour so the flavors meld. Overnight is even better if you can wait.

8. Before serving, stir once more and top with a little extra chopped dill or green onion for color and freshness.

9. Serve cold or at cool room temp. Leftovers keep well for 3 to 4 days in an airtight container, though the pasta will soak up dressing over time so you might want to thin it with a splash of pickle juice before serving again.

Equipment Needed

1. Large pot for boiling the pasta (with lid)
2. Colander or sieve to drain and rinse the pasta
3. Large mixing or serving bowl to toss everything together
4. Medium bowl and whisk for the dressing
5. Cutting board and a sharp chef knife for pickles, onion and cheese
6. Measuring cups and spoons for mayo, sour cream, pickle juice and seasonings
7. Rubber spatula or large spoon to fold the salad gently and scrape the bowl

FAQ

How long can I store this pasta salad? You can keep it in an airtight container in the fridge for 3 to 4 days. After that the pasta gets mushy and the pickles soften too much, so try to eat it sooner.

Can I use different pickles or add more pickle juice? Yes. Dill or bread and butter both work, they just change the sweet vs tangy balance. If you like it tangier add a splash more pickle juice, but taste as you go so it doesn't become too salty.

Can I make this ahead of time? Definitely. Make it a few hours or up to a day ahead and chill. If you want the veggies and cheese to stay firmer, toss them in right before serving and keep the dressed pasta separate until the last 30 minutes.

How can I make it lighter or lower in calories? Swap half the mayo for plain Greek yogurt, or use all Greek yogurt and a little olive oil. You may want to reduce the sour cream too. It won’t be identical but still creamy and tasty.

Is there a good dairy free or vegan swap? Use vegan mayo and a dairy free sour cream substitute, and choose a vegan cheddar style shreds or skip the cheese. The pickle juice and mustard give plenty of flavor so it won’t be bland.

What pasta and add-ins work best? Spiral pasta is great but shells, fusilli, or penne work too because they hold the dressing. You can add chopped bell pepper, celery, or cooked bacon for more crunch and flavor.

Dill Pickle Pasta Salad Recipe Substitutions and Variations

12 oz spiral pasta: swap for bow tie, orzo, or a gluten free pasta if you need to keep it GF; or use short whole wheat pasta for more bite.
2 cups dill pickles: use bread and butter pickles for sweeter salad, or chopped cornichons or capers for a tangier, punchier bite.
1 cup mayonnaise + 1/2 cup sour cream: replace with 1 1/2 cups plain Greek yogurt for a lighter, tangy dressing; or do half mayo half Greek yogurt if you want creaminess.
1 1/2 cups sharp cheddar: swap for Colby, Monterey Jack, or cubed feta for a saltier, tangier twist.

Pro Tips

– Chill it long enough. The flavors get way better after sitting, so make it the day before if you can. If you’re short on time at least let it rest 1 to 2 hours, and taste again before serving so you can tweak the seasoning.

– Keep pickle pieces bite sized. Big chunks overpower the pasta, but too small and they disappear. Aim for roughly 1/4 inch pieces so you get a little crunch and tang in every bite.

– Don’t overdo the salt. Pickles and cheddar already bring salt, so add a little at a time and taste. If it ends up too salty, a splash of milk or extra sour cream will mellow it out without watering down the flavor.

– If the salad thickens in the fridge, loosen it with small amounts of pickle juice or milk rather than more mayo. Pickle juice keeps the tang while milk or a spoonful of sour cream smooths texture without making it greasy.

Dill Pickle Pasta Salad Recipe

Recipe by Bob Jones

0.0 from 0 votes

I just made a Pickle Pasta Salad that somehow turns spiral pasta, two cups of diced pickles, cheese and onion into an outrageously creamy dill obsession you will fight your guests for.

Servings

servings

Calories

633

kcal

Equipment: 1. Large pot for boiling the pasta (with lid)
2. Colander or sieve to drain and rinse the pasta
3. Large mixing or serving bowl to toss everything together
4. Medium bowl and whisk for the dressing
5. Cutting board and a sharp chef knife for pickles, onion and cheese
6. Measuring cups and spoons for mayo, sour cream, pickle juice and seasonings
7. Rubber spatula or large spoon to fold the salad gently and scrape the bowl

Ingredients

12 oz spiral pasta (about 3 cups dry)
2 cups dill pickles, diced (you can use bread and butter or dill)
1 1/2 cups sharp cheddar cheese, cubed or shredded
1/2 cup red onion, finely diced
1 cup mayonnaise
1/2 cup sour cream
3 tablespoons pickle juice from the jar
1 tablespoon yellow mustard
2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
2 tablespoons chopped green onion or chives
1/2 teaspoon garlic powder
Salt and black pepper to taste

Directions

Cook the spiral pasta in plenty of salted boiling water according to package directions until just tender, about 8 to 10 minutes, then drain and rinse under cold water to stop cooking and cool it fast.
While the pasta cools, dice the pickles, cube or shred the cheddar, and finely dice the red onion and chop the dill and green onion. Try to keep pickle pieces bite sized so they don’t overpower every forkful.
In a medium bowl whisk together the mayonnaise, sour cream, pickle juice, yellow mustard, garlic powder, chopped dill, salt and black pepper. Taste and add a little more pickle juice or mustard if you want more tang.
Toss the cooled pasta in a large serving bowl with the dressing until evenly coated. If it seems too thick, add another teaspoon or two of pickle juice or a splash of milk to loosen it.
Fold in the diced pickles, cheddar, red onion, and chopped green onion or chives gently so the cheese and pickles stay intact and don’t get mashed.
Give it a final taste and adjust seasoning with salt, pepper, or more dill. Remember pickles can be salty so add salt sparingly.
Cover and chill in the fridge for at least 1 hour so the flavors meld. Overnight is even better if you can wait.
Before serving, stir once more and top with a little extra chopped dill or green onion for color and freshness.
Serve cold or at cool room temp. Leftovers keep well for 3 to 4 days in an airtight container, though the pasta will soak up dressing over time so you might want to thin it with a splash of pickle juice before serving again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.