Creamy Dill Pickle Pasta Salad

This salad came from a moment of inspiration (aka: leftover pickles and cooked pasta in the fridge).

I threw it together with a creamy dressing and ended up licking the spoon.

The combo of tangy, crunchy pickles and cold, soft pasta? Instant obsession.

Easy and fast—done in under 30 minutes
Cold and creamy, great for warm weather
Pickle lovers will lose their minds
Perfect for potlucks or weekly meal prep
Simple pantry ingredients + fresh flavor

🍽️ Servings & Time

Servings: 6
Total Time: 25 minute

📊 Macros (Approx. per serving – 6 servings)

Calories: 320
Protein: 7g
Carbs: 34g
Fat: 17g
Fiber: 2g

🔬 Why This Recipe Works (Quick Science)

The vinegar from the pickles balances out the rich mayo and sour cream.
Cold pasta soaks up flavor better than hot—no sogginess here.
Chopped pickles + fresh dill = crunchy texture and bold taste in every bite.
A little pickle juice in the dressing ties it all together.

🍴 What You’ll Need

12 oz elbow or shell pasta
1 cup dill pickles, chopped
1/2 cup pickle juice
1/2 cup sour cream
1/2 cup mayonnaise
1/3 cup red onion, finely diced
1/4 cup chopped fresh dill
Salt and black pepper to taste
Optional: 1/2 cup shredded cheddar cheese (adds a salty, creamy bite)

🧠 Meal Plan Ideas

Pair with grilled hot dogs, burgers, or BBQ chicken
Use as a make-ahead lunch with sliced turkey or ham
Serve as a cold side with veggie skewers
Pack into lunchboxes for a chilled snack option

❌ Common Mistakes

Using warm pasta: Always cool it first or the dressing melts.
Not enough pickle juice: It makes the whole thing pop.
Overmixing: Can break the pasta—stir gently.
Too much salt: Pickles and cheese already bring plenty.

🍗 What to Serve With

Grilled sausages or hot dogs
BBQ ribs or chicken
Sandwiches or sliders
Deviled eggs or veggie trays

❓ FAQ

Q: Can I make it ahead of time?
Yes! It’s even better after chilling for an hour or more.

Q: Can I use sweet pickles?
You can, but it totally changes the vibe. Stick with dill for that tangy punch.

Q: Is it good without cheese?
Absolutely. The cheese is optional—it’s creamy either way.

🛠️ Tools You’ll Need

Medium pot
Colander
Mixing bowl
Small bowl for dressing
Knife + cutting board
Measuring cups/spoons
Spoon or spatula for mixing

🔄 Substitutions & Variations

No sour cream? Use all mayo or plain Greek yogurt.
No red onion? Try green onion or leave it out.
Make it vegan: Use vegan mayo and dairy-free sour cream.
Add protein: Toss in chopped cooked eggs or diced ham.

👩‍🍳 How to Make Creamy Dill Pickle Pasta Salad

Step 1: Cook the Pasta

Boil a pot of salted water. Add the pasta and cook until just al dente, about 8–9 minutes. Drain and rinse with cold water.

Step 2: Chop Pickles and Onion

While the pasta cools, finely chop the dill pickles and red onion.

Step 3: Make the Dressing

In a small bowl, mix the sour cream, mayonnaise, pickle juice, chopped fresh dill, salt, and pepper.

Step 4: Combine Everythin

In a large mixing bowl, add the cooled pasta, chopped pickles, red onion, and cheddar cheese (if using). Pour the dressing over and gently stir to coat everything.

Step 5: Chill and Serv

Let the salad chill in the fridge for 30–60 minutes so the flavors can blend. Then serve cold in a large bowl.

🧊 Leftovers & Storage

Store in an airtight container in the fridge for up to 4 days
Stir before serving—dressing can thicken
Add a splash of pickle juice if it gets dry

📝 Final Thoughts

If you’ve never tried dill pickles in a pasta salad, this is your sign. It’s tangy, creamy, crunchy, and just so satisfying.

Try it once, and I promise you’ll make it again. Drop a comment with your tweaks—I love hearing how others put their spin on it!