Simple Dill Pickle Pasta Salad

Here is my favorite dill pickle pasta salad recipe, with tender pasta, crisp pickles, fresh dill, and a creamy dressing that brings together all those tangy, salty flavors everyone loves.

This pasta salad is always the first dish to disappear at our summer barbecues and potluck dinners. I usually make a double batch because my kids and their friends can’t get enough of it. Who knew pickles and pasta could be such a perfect match?

What Kind of Pasta Should I Use?

Rotini pasta is perfect for this dill pickle pasta salad because its spiral shape grabs onto all that creamy, tangy dressing and holds the pickle pieces nicely. You could also swap in other short pasta shapes like penne, bow ties, or shells if that’s what you have on hand. Just make sure to cook your pasta until it’s tender but still has a little bite to it – overcooked pasta will get mushy when mixed with the dressing. And don’t forget to rinse your cooked pasta with cold water to stop the cooking process and cool it down before mixing with the other ingredients.

Options for Substitutions

This pickle pasta salad is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Rotini pasta: Any short pasta shape works great here! Try penne, bow ties, shells, or elbow macaroni. They all hold onto that creamy dressing nicely.
• Colby Jack cheese: Sharp cheddar, mild cheddar, or even pepper jack cheese make good substitutes. Cut whatever cheese you choose into small cubes so it distributes evenly.
• Baby dill pickles: Regular dill pickles work fine – just chop them up smaller. Sweet pickles will change the flavor profile but can work if you prefer less tangy taste.
• Fresh dill: Dried dill is already listed as an option, but you can also use fresh chives or green onion tops for a different herb flavor.
• Sour cream: Greek yogurt makes a lighter substitute, or you can use all mayonnaise if that’s what you have on hand. Just add it gradually to get the right consistency.
• White onion: Red onion adds nice color and a slightly sharper bite, or try green onions for a milder flavor. You can also skip the onion entirely if it’s not your thing.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is not cooking the pasta properly – you want it al dente since it will continue to soften as it sits in the dressing, so aim for about one minute less than the package directions suggest.

Another common error is adding the dressing while the pasta is still warm, which can make your mayonnaise break down and create a greasy mess instead of a creamy salad.

Make sure to drain your pasta completely and rinse it with cold water to stop the cooking process, then let it cool for at least 15 minutes before mixing in your dressing and other ingredients.

For the best flavor, prepare this salad at least 2-3 hours before serving so all those pickle juices can work their magic, and always give it a good stir before serving since the dressing tends to settle at the bottom.

What to Serve With Dill Pickle Pasta Salad?

This tangy pasta salad is perfect for summer cookouts and pairs beautifully with grilled meats like burgers, hot dogs, or barbecue chicken. The pickle flavor really complements smoky grilled foods, so it’s a natural fit for your next backyard gathering. I love serving it alongside other picnic favorites like coleslaw, baked beans, or corn on the cob for a complete spread. Since it’s already pretty filling with the cheese and pasta, you can also just serve it with some crusty rolls or garlic bread for a lighter meal.

Storage Instructions

Refrigerate: This pasta salad actually gets better after sitting in the fridge for a few hours! Store it covered in the refrigerator for up to 4 days. The flavors really meld together nicely, and it’s perfect for making ahead for parties or meal prep.

Make Ahead: I love making this salad the night before I need it because it tastes even better the next day. The pasta soaks up all those pickle flavors and becomes incredibly tasty. Just give it a good stir before serving since the dressing might settle a bit.

Serve Cold: This salad is meant to be enjoyed chilled, so pull it straight from the fridge when you’re ready to eat. If it seems a little dry after sitting, just stir in a tablespoon or two of extra mayo or pickle juice to bring it back to life.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3300
• Protein: 70-80 g
• Fat: 165-185 g
• Carbohydrates: 300-330 g

Ingredients

For the salad:

• 1 box (16 oz) rotini noodles
• 2 cups chopped small dill pickles
• 8 oz colby jack cheese, diced
• 1 small white onion, minced
• 1/3 cup brine from dill pickles

For the dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/3 cup dill pickle liquid
• 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Step 1: Cook the Rotini Noodles

• 1 box (16 oz) rotini noodles
• 1 teaspoon salt (for pasta water)

Bring a large pot of water to a boil and add about 1 teaspoon of salt.

Add the rotini noodles and cook according to the package directions until al dente.

Once the pasta is cooked, drain well and rinse with cold water to cool it down quickly.

I always make sure to rinse thoroughly so the pasta doesn’t keep cooking.

Step 2: Marinate the Pasta with Pickle Juice

• cooked pasta from Step 1
• 1/3 cup brine from dill pickles

Transfer the cooled and drained pasta to a large mixing bowl.

Pour 1/3 cup of brine from the dill pickles over the noodles and stir well to combine.

Let the pasta sit in the brine while you prepare the other ingredients.

This step adds a distinct tangy flavor to the salad.

Step 3: Prepare the Salad Mix-ins

• 2 cups chopped small dill pickles
• 8 oz Colby Jack cheese, diced
• 1 small white onion, minced

While the pasta is soaking, chop the dill pickles and Colby Jack cheese into small cubes, and finely mince the white onion.

Having all the mix-ins cut to a uniform size makes for a better salad texture, in my experience.

Step 4: Combine Pasta and Salad Mix-ins

• drained marinated pasta from Step 2
• chopped dill pickles from Step 3
• diced Colby Jack cheese from Step 3
• minced white onion from Step 3

After the pasta has soaked in the pickle brine, drain it again to remove excess liquid.

Return the drained pasta to the mixing bowl and add the chopped pickles, diced cheese, and minced onion.

Stir gently to evenly combine all ingredients.

Step 5: Prepare and Add the Dressing

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/3 cup dill pickle liquid
• 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
• 1/4 tsp salt
• 1/4 tsp ground black pepper

In a separate small bowl, combine the mayonnaise, sour cream, dill pickle liquid, chopped dill, salt, and ground black pepper to make a creamy dressing.

Mix until smooth and well blended.

Pour the dressing over the pasta salad and stir everything together until all the ingredients are evenly coated.

I like to use fresh dill when I have it—gives the salad an extra pop of flavor.

Step 6: Chill and Serve the Pasta Salad

You can enjoy the pasta salad right away, but for best results, cover the bowl and refrigerate it for 1-2 hours to let the flavors meld and the salad chill.

Personally, I prefer serving it cold—it’s extra refreshing that way.

Leftovers can be kept in the fridge, though the dressing may thicken slightly over time.

Simple Dill Pickle Pasta Salad

Delicious Simple Dill Pickle Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 3150 kcal

Ingredients

  

For the salad:

• 1 box (16 oz) rotini noodles
• 2 cups chopped small dill pickles
• 8 oz Colby Jack cheese, diced
• 1 small white onion, minced
• 1/3 cup brine from dill pickles

For the dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/3 cup dill pickle liquid
• 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

 

• Bring a large pot of water to a boil and add about 1 teaspoon of salt. Add the rotini noodles and cook according to the package directions until al dente. Once the pasta is cooked, drain well and rinse with cold water to cool it down quickly. I always make sure to rinse thoroughly so the pasta doesn't keep cooking.
• Transfer the cooled and drained pasta to a large mixing bowl. Pour 1/3 cup of brine from the dill pickles over the noodles and stir well to combine. Let the pasta sit in the brine while you prepare the other ingredients. This step adds a distinct tangy flavor to the salad.
• While the pasta is soaking, chop the dill pickles and Colby Jack cheese into small cubes, and finely mince the white onion. Having all the mix-ins cut to a uniform size makes for a better salad texture, in my experience.
• After the pasta has soaked in the pickle brine, drain it again to remove excess liquid. Return the drained pasta to the mixing bowl and add the chopped pickles, diced cheese, and minced onion. Stir gently to evenly combine all ingredients.
• In a separate small bowl, combine the mayonnaise, sour cream, dill pickle liquid, chopped dill, salt, and ground black pepper to make a creamy dressing. Mix until smooth and well blended. Pour the dressing over the pasta salad and stir everything together until all the ingredients are evenly coated. I like to use fresh dill when I have it—gives the salad an extra pop of flavor.
• You can enjoy the pasta salad right away, but for best results, cover the bowl and refrigerate it for 1-2 hours to let the flavors meld and the salad chill. Personally, I prefer serving it cold—it's extra refreshing that way. Leftovers can be kept in the fridge, though the dressing may thicken slightly over time.