Can I make this pasta salad ahead of time?

Absolutely! In fact, it’s even better if you make it a few hours or a day ahead. The flavors develop and meld, creating a richer, more harmonious bite.

What type of pickles work best for this salad?

Dill pickles, specifically the crunchy, garlicky kind, provide the boldest flavor. Avoid sweet pickles—they’ll totally change the character of the salad.

Is this salad gluten-free?

As written, it’s not—standard pasta usually contains gluten. Just swap in your favorite gluten-free pasta shells and you’re all set.

Can I use dried dill instead of fresh?

Yes, but only in a pinch. Fresh dill gives unmatched brightness and color. If you do use dried, use about one-third the amount and mix it into the dressing to allow the flavors to bloom.

Dill Pickle Pasta Salad Recipe

Description

Dill Pickle Pasta Salad is a savory, tangy, and refreshing side dish made with tender shell pasta, crisp dill pickles, sharp cheddar cheese, and a creamy, zesty pickle juice dressing. It’s perfect for summer gatherings, potlucks, or as a unique twist on classic pasta salad. This flavor-packed salad comes together quickly and delivers a satisfying crunch alongside creamy textures and bold flavors.

Ingredients

Units Scale

Pasta & Salad

1/2 pound medium shells (about 3 cups)
3/4 cup sliced pickles
2/3 cup diced cheddar cheese
3 tablespoons minced white onion
2 tablespoons chopped fresh dill
1/2 cup dill pickle juice

Dressing

2/3 cup mayonnaise
1/3 cup sour cream
1/8 teaspoon cayenne pepper
4 tablespoons dill pickle juice
Salt and black pepper to taste

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Instructions

Cook the Pasta: Boil the shell pasta al dente according to the package directions. When finished, run the pasta under cold water to stop the cooking process and cool it down completely.
Marinate the Pasta: Toss the cold, cooked pasta with about ½ cup of pickle juice. Let it sit for about 5 minutes to absorb the flavor, then drain and discard the pickle juice.
Prepare the Dressing: In a small bowl, combine mayonnaise, sour cream, cayenne pepper, 4 tablespoons of dill pickle juice, and season with salt and black pepper to taste. Mix thoroughly until smooth and creamy.
Combine Salad Ingredients: In a large bowl, add the drained pasta, sliced pickles, diced cheddar cheese, minced white onion, and chopped fresh dill. Pour the dressing over the mixture and toss until everything is evenly coated.
Chill and Serve: Cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld and the salad to chill. Stir once more before serving. Enjoy!

Notes

Use whole dill pickles or pickle chips depending on your desired texture and flavor intensity.
For a lighter version, substitute Greek yogurt for the sour cream or mayonnaise.
Make ahead for best flavor—overnight refrigeration enhances the taste.
Add chopped cooked bacon or sliced olives for a variation.
This salad pairs perfectly with grilled proteins or as a picnic side.

Nutrition

Serving Size: 1/8 of recipe
Calories: 296
Sugar: 1g
Sodium: 636mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 6g
Cholesterol: 22mg