Dill Pickle Pasta Salad
Dill Pickle Pasta Salad is a creamy, tangy potluck favorite ready in just 20 minutes and serves 8. Tender elbow macaroni, tossed with crunchy dill pickles, sharp cheddar, crispy bacon, and a creamy dressing spiked with pickle juice and fresh dill. Made with simple, budget friendly ingredients, it comes together fast and tastes even better the next day. Serve it with grilled chicken, burgers, or hot dogs at any summer barbecue or holiday gathering.
If you love dill pickles, make this and become the favorite party guest. Tender macaroni, crispy bacon, sharp cheddar, and crunchy dill pickles all tossed in a creamy, tangy dressing.
The pickle juice in the dressing is the secret, giving every bite that bright, briny flavor pickle lovers cannot get enough of.
Here is the funny part. This one wins over the non-pickle people too. I have watched people say they are not pickle fans and then go back for thirds. It’s a classic potluck dish that is perfect next to grilled chicken, burgers, or hot dogs, and it could not be easier to throw together.
If you love a good cold pasta salad, it is right at home with my Chicken Macaroni Salad, my Deviled Egg Pasta Salad, and this 3 Ingredient Pasta Salad when I need something quick.
More Pasta Salads to Try
- Best Pasta Salad Recipes – the ultimate pasta salad collection
- BLT Pasta Salad – crispy bacon and fresh tomato in every bite
- Taco Pasta Salad – bold taco seasoning with creamy dressing
- Southern Macaroni Salad – classic creamy Southern style side dish
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Pickles – Baby dill pickles are my favorite because they’re crunchy and easy to slice, but regular dills diced small work well too. Save the pickle juice! You will need it for the dressing.
Mayonnaise – I love Duke’s the best because it’s super creamy and has great flavor. Use your favorite brand, but real mayo is way better than Miracle Whip since it has a different flavor.
Cheddar – Grate or cube it small for the best texture. The pre-shredded stuff has a powdery coating. Colby Jack is a great swap if you prefer something milder.
Fresh Dill – Fresh dill has the best flavor but dried will work just fine. If you use dried, use half the amount since it’s stronger.
Sour Cream – Original or light both work, or swap in plain Greek yogurt for a tangier, lighter dressing.
Cayenne – Optional, but a pinch adds a little heat that tastes great with the tangy pickles.
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How To Make Dill Pickle Pasta Salad
- Cook the pasta according to the package, but undercook by about 30 seconds so it stays firm. Drain and run under cold water to cool quickly, then drain completely.
- Transfer the pasta to a large bowl and add the sliced dill pickles and cheese. Toss to combine everything.
- In a small bowl, whisk together the mayo, sour cream, garlic powder, pickle juice, and dill to make the dressing. Pour the dressing over the pasta and gently stir to coat.
- Mix in the crumbled bacon and season with salt and pepper to taste. Serve, or chill for the best flavor.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Refrigerator: Store in an airtight container for up to 5 days. Give it a quick stir before serving to mix everything back up. The dressing can settle at the bottom.
Make Ahead: This salad tastes best after it sits for at least 24 hours, so it is a perfect make ahead dish. The flavors really come together as it chills.
Dressing Tip: If it dries out as it sits, stir in a splash more pickle juice to loosen it back up.
Chill Time: Even an hour or two in the fridge thickens the dressing to make the salad cool and creamy.
Variations
Different Pickles: Use garlic or spicy pickles for more kick, or bread and butter pickles for a sweeter twist.
Add Heat: Stir in a pinch of cayenne or some diced jalapeño for a spicy version.
Different Pasta: Small shells or rotini spirals work just as well as elbow macaroni.
Extra Tang: Add a little extra pickle juice or a spoonful of mustard for more punch.
Different Seasoning: A sprinkle of my Homemade Ranch Seasoning in the dressing adds a cool, herby flavor.
More Pickle Recipes to Try
- Dill Pickle Chicken Salad – creamy chicken salad loaded with dill pickle
- Fried Pickle Dip – creamy dip with crispy panko topping
- Ham and Pickle Roll Ups – three ingredient salty savory party bite
- Homemade Refrigerator Pickles – crisp tangy pickles ready in 24 hours
How Do You Keep Pasta Salad From Getting Soggy?
The trick is to slightly undercook the pasta. Pull it about 30 seconds or a minute before it’s al dente, since the firmer texture holds up much better once the dressing goes on.
Then rinse the noodles under cold water, which stops the cooking, keeps them firm, and prevents them from sticking together. For a cold pasta salad like this one, rinsing is always the right move.
Be sure to drain it really well too.
Frequently Asked Questions
Yes, and you should! It tastes best after sitting at least 24 hours, so the flavors have time to come together.
Yes, for a cold pasta salad. Rinsing stops the cooking, keeps the noodles firm, and prevents them from sticking together.
Stored airtight in the fridge, it keeps up to 5 days. Stir before serving since the dressing can settle at the bottom.
You will be surprised! The pickle flavor is tangy and balanced by the creamy dressing, cheese, and bacon. Even skeptics tend to come back for more.
Baby dills are my favorite for crunch and size, but any dill pickle works. Garlic, spicy, or bread and butter pickles all give a different flavor, but all are delicious. My Southern friends like the bread and butter pickles but everyone else like the tangy ones.
Pasta soaks up dressing as it sits. Just stir in a splash more pickle juice or a spoonful of mayo to bring the creaminess back.
Recipe Tips & Tricks
- Undercook the pasta by 30 seconds so it stays firm and doesn’t get mushy in the dressing.
- Rinse the noodles under cold water to stop the cooking and keep them from sticking. Drain really well.
- Save your pickle juice. It’s what gives the dressing that signature tangy flavor.
- Mix the dressing separately before adding it so it coats everything evenly.
- Let it chill at least a few hours, or overnight, for the best flavor.
This Dill Pickle Pasta Salad recipe is creamy, tangy, and dangerously addictive. Make it for your next barbecue or potluck and watch even the pickle skeptics come back for seconds!
Dill Pickle Pasta Salad Recipe
Ingredients
Pasta Salad
- 8 ounces pasta noodles cooked al dente
- 2 cups dill pickles sliced
- 8 ounces Colby jack cheese cubed small
- 4 slices bacon cooked, crumbled
Dressing
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ teaspoon garlic powder
- ½ cup pickle juice
- 4 tablespoons fresh dill chopped
Instructions
- Cook the noodles “al dente” according to the package directions.
- Drain and run under cold water and stop the cooking process and until noodles are cold. Drain thoroughly.
- Add the pickles and cheese to the noodles.
- In a small bowl combine the mayonnaise, sour cream, garlic powder, pickle juice and dill.
- Pour over the noodles and gently combine.
- Add the crumbled bacon and mix in.
- Serve immediately. Enjoy!
Notes
- Undercook the pasta by 30 seconds so it stays firm and doesn’t get mushy in the dressing.
- Rinse the noodles under cold water to stop the cooking and keep them from sticking. Drain really well.
- Save your pickle juice. It’s what gives the dressing that signature tangy flavor.
- Mix the dressing separately before adding it so it coats everything evenly.
- Let it chill at least a few hours, or overnight, for the best flavor.
Nutrition
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