Get ready to level up your side dish game with this Dill Pickle Pasta Salad—a creamy, tangy twist on a summer classic. With chopped pickles, fresh dill, and a mayo-pickle juice dressing, this pasta salad packs serious flavor and crunch. Whether you’re serving it at a BBQ, picnic, or weekday lunch, it’s guaranteed to become your go-to chilled salad.
Why I Love This Recipe
I love how bold yet refreshing this pasta salad is. The briny punch of the pickles and the brightness of fresh dill cut through the creaminess in the best way. It’s unexpected, nostalgic, and ridiculously easy to make. Best of all? It only takes about 20 minutes of prep and tastes even better the next day.
Ingredients
- 1 pound pasta (rotini or fusilli work best)
- 1 cup dill pickles, chopped
- 1/2 cup mayonnaise
- 1/4 cup pickle juice (from the jar)
- 1/4 cup chopped fresh dill
- 1/4 cup diced red onion
- 1/4 cup diced celery
- Salt and pepper, to taste
Ingredient Notes & Swaps
- Pasta: Choose a short, spiral-shaped pasta that catches the dressing well.
- Pickles: Go classic dill or try spicy dill for a twist. Avoid sweet pickles—they’ll clash with the dressing.
- Mayo: Use full-fat for creaminess, or sub in Greek yogurt for a tangier, lighter version.
- Add-ins: Crumbled bacon, cubed cheese, or chopped hard-boiled eggs add protein and texture.
Instructions
- Cook the pasta: Boil pasta in salted water until al dente. Drain and rinse with cold water to cool completely.
- Make the salad: In a large mixing bowl, combine cooked pasta, chopped dill pickles, mayo, pickle juice, fresh dill, diced red onion, and celery.
- Season: Add salt and pepper to taste. Mix well to combine all ingredients evenly.
- Chill: Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve: Serve cold as a side or light lunch. Garnish with more chopped dill or a dusting of paprika if desired.
Tips for Success
- Rinse the pasta to cool it down fast and stop the cooking process.
- Let it chill—this salad tastes better after it rests for an hour (or even overnight).
- Don’t skip the pickle juice—it brings that tangy magic that makes the dish.
- Use crunchy pickles (like refrigerated brands) for better texture.
Serving Suggestions & Pairings
This chilled pasta salad pairs well with anything grilled or cheesy:
- Serve with Sheet Pan Quesadillas for a party platter that’s crunchy and creamy.
- Kick things off with Beer Cheese Dip.
- Make it a potluck star next to Crockpot Nacho Dip.
- Pair with Totchos for a crunchy, salty-sweet balance.
- Wash it down with Blueberry Lemonade for a fresh and fruity contrast.
Storage & Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Mix before serving: Stir again before serving leftovers to redistribute the dressing.
- Don’t freeze: The mayo-based dressing won’t hold up well after thawing.
More Recipes You’ll Love
- Sheet Pan Quesadillas – Easy to customize and great for sharing.
- Crockpot Nacho Dip – Cheesy, spicy, and scoopable.
- Beer Cheese Dip – The MVP of any appetizer table.
- Totchos – A crowd-pleasing twist on classic nachos.
- Blueberry Lemonade – Bright and citrusy—perfect with tangy dishes.
Final Thoughts
This Dill Pickle Pasta Salad is bright, briny, and endlessly snackable. It’s the perfect twist on the classic pasta salad and sure to be a standout at any summer table. Whether you’re a die-hard pickle fan or just looking for a refreshing new side dish, this recipe delivers big-time flavor with minimal effort.
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