Dill Pickle Pasta Salad

Behind This Creamy Dill Pickle Pasta Salad Recipe

Few dishes compare to a cold pasta salad on a hot summer day! But this isn’t your basic pasta salad with bottled Italian dressing. This dill pickle pasta salad is the perfect combination of creamy and tangy, with a mayo-based dressing infused with dill pickle juice, diced pickles, and fresh dill. I even brine the pasta in pickle juice for added flavor.

I include some bacon for saltiness while pepper jack cheese and red pepper flakes add a surprising kick of heat. Not too spicy, just enough to kick things up a bit.

I’ve made a lot of different pasta salads and this one ranks near the top as one of the most flavorful, right up there with caprese pasta salad and street corn pasta salad. It’s been such a huge hit at every potluck, picnic, and gathering I’ve brought it to. Though, needless to say, if you don’t like dill pickles…this probably isn’t the recipe for you. But if you DO like dill pickles, this pasta salad is likely to become your new favorite.

Tips from My Kitchen

• Skip the bacon. I’m definitely a “bacon makes it better” person but if you want to keep this vegetarian, the bacon can easily be omitted.
• The pasta absorbs the dressing. When you first combine the ingredients, it may seem like there’s too much dressing. This is intentional! The pasta absorbs quite a bit as it chills, so that extra bit helps ensure it stays creamy and doesn’t dry out.
• Taste test the dressing. After combining all of the dressing ingredients, I like to give it a taste. Sometimes it needs a little extra splash of pickle juice or some salt or pepper.
• Brine the noodles. Soaking the noodles in pickle juice may seem like an unnecessary step, but it’s my secret to adding extra flavor to the salad. It makes such a difference in adding that tangy dill flavor!
• Make ahead. This dill pickle pasta salad is definitely one you want to make a day in advance, if you can. It simply tastes so much better the next day, after all the flavors have had time to chill and meld.

Ingredients You’ll Need & Why

Here is the short list of ingredients you’ll need to throw together this creamy pickle pasta salad. Be sure to check out the recipe card below for the measurements.

• Baby dill pickles – Petite dill pickles are sliced up, and we also use the pickle juice in our creamy mayo sauce. 
• Fresh dill – Fresh dill really ramps up the dill flavor in the salad, while adding an extra level of herbaceous freshness.
• Bacon – I love the salty, crunchy aspect of bacon in this salad. But if you want to keep this vegetarian, it could easily be skipped.  
• Pepper jack cheese – I like to use pepper jack cheese because it adds a bit of heat. However, mild or sharp cheddar or Monterey Jack would also work.
• Mayonnaise – A must for all creamy pasta salads. 
• Sour cream – Balances out the mayo and adds a pop of brightness and tang to the dressing.
• Pasta – Small shells are one of my favorite shapes for this recipe but macaroni and other short pasta shapes work great. 
• Red onion – A few tablespoons of finely diced red onions add just enough onion flavor without being overpowering.
• Seasonings – A little cayenne and garlic powder, plus salt, pepper, and red pepper flakes.

How to Make Dill Pickle Pasta Salad

This pasta salad is quick and easy to make, though I highly recommend making it in advance so it has plenty of time to chill. The printable instructions can be found in the recipe card below.

• Cook the noodles. Cook the pasta to al dente in salted water. Strain and rinse with cold water to stop the noodles from cooking and remove the heat from the pasta. 
• Brine the noodles. Add the noodles to a zip-top bag with ½ cup of pickle juice. Remove any excess air, close it, and lay it on its side to allow the pasta to brine for about 15 minutes. Flip halfway through.
• Make the dressing. Whisk the mayonnaise, sour cream, pickle juice, and other dressing ingredients in a bowl. Give it a taste and adjust as needed.
• Combine. Add the pasted, pickles, dill, cheese, and bacon pieces to a large bowl. I like to reserve a small amount of each ingredient to top the salad later. Pour the dressing on top and toss to coat all ingredients. Keep in mind that while it may seem like too much dressing at first, the pasta will absorb quite a bit.
• Chill. Cover the bowl tightly with plastic wrap. Refrigerate for at least 2 hours before serving, though overnight is ideal. I like to let the pasta sit on the counter for about 30 minutes before serving to remove the chill.

Serving Suggestions

I love making this creamy dill pickle pasta salad for summer picnics, BBQs, and potlucks. It pairs so perfectly with anything off the grill, whether that’s burgers and hot dogs or steak and chicken. It pairs well with coleslaw, baked beans, and all your other favorite cookout staples. I often make it for a casual side dish for our dinners during the summer, too. It’s really yummy with copycat Five Guys burgers and juicy chicken breasts.

Proper Storage

Store dill pickle pasta salad in an airtight container or covered tightly with plastic wrap in the fridge. It’s best enjoyed within 3-4 days. Just give it a good stir before serving again. My preference is also to let it sit for about 30 minutes to remove the chill.

Looking for More Pasta Salad Recipes?

• Broccoli Chicken Pasta Salad
• Chicken Bacon Ranch Pasta Salad
• Creamy Pea and Bacon Pasta Salad
• Chicken Avocado BLT Pasta Salad