If you love the bold, briny flavor of dill pickles, this Tangy Dill Pickle Pasta Salad is for you! Packed with crunchy pickles, a creamy yet tangy dressing, and tender pasta, this dish is perfect for BBQs, potlucks, and summer gatherings. It’s an easy make-ahead recipe that gets even better as it chills in the fridge.
Let’s get started!
What You’ll Need
Ingredients:
- 12 ounces elbow macaroni (or rotini, shell pasta)
- ¾ cup dill pickles, diced
- ½ cup cheddar cheese, cubed
- ⅓ cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- ¼ cup pickle juice (from the jar, for extra tang)
Dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
Tools:
- Large pot
- Mixing bowls
- Whisk
- Cutting board and knife
Pro Tips
- Chill before serving. Let the salad sit in the fridge for at least 1 hour to enhance the flavors.
- Want extra crunch? Add celery, bell peppers, or chopped pickled jalapeños.
- Use pickle juice sparingly. Start with ¼ cup and add more if you love a bolder tang.
- Make it creamier. Stir in an extra tablespoon of mayo or sour cream before serving.
Substitutions and Variations
- Lighter Version: Use Greek yogurt instead of sour cream for a tangy but healthier option.
- Spicy Twist: Add a dash of hot sauce or red pepper flakes for heat.
- Extra Protein: Mix in diced ham, grilled chicken, or hard-boiled eggs.
- Vegan Option: Use vegan mayo and dairy-free sour cream.
How to Make It
1. Cook the Pasta
Boil the pasta in salted water until al dente. Drain and rinse under cold water to stop cooking.
2. Make the Dressing
In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Stir in pickle juice for tang.
3. Assemble the Salad
In a large bowl, combine the cooled pasta, diced pickles, cubed cheddar, red onion, and fresh dill. Pour the dressing over the top and toss to coat evenly.
4. Chill & Serve
Refrigerate for at least 1 hour before serving. Stir well before serving and adjust seasoning if needed.
Leftovers and Storage
- Refrigerate: Store in an airtight container for up to 3 days.
- Stir before serving, as the dressing may thicken in the fridge.
- Do not freeze, as the texture of the mayo-based dressing will change.
How to Serve Tangy Dill Pickle Pasta Salad
- BBQ Side: Serve with grilled burgers, hot dogs, or ribs.
- Picnic Favorite: Pack it for a refreshing summer meal.
- Main Dish: Add protein for a heartier version.
- Potluck Favorite: Always a hit at parties!
Conclusion
This Tangy Dill Pickle Pasta Salad is creamy, crunchy, and packed with bold pickle flavor. It’s the perfect side dish for any summer gathering, offering a refreshing twist on classic pasta salad.
