Homemade Dill Pickle Macaroni Salad

Finding a crowd-pleasing side dish for summer barbecues and potlucks can feel like an impossible task. Traditional macaroni salad is great and all, but it tends to blend into the background of the table, and let’s be honest—most versions taste pretty much the same after a while.

That’s where this dill pickle macaroni salad comes in to shake things up. It’s tangy, creamy, and loaded with all the flavors pickle lovers crave, plus it has that satisfying crunch from the celery and the richness of havarti cheese. Best part? It’s just as easy to throw together as the classic version, but way more interesting.

What Kind of Pickles Should I Use?

For this macaroni salad, you’ll want to grab a jar of baby or petite dill pickles rather than the full-sized ones. The smaller pickles are already sliced into perfect little rounds that mix easily throughout the salad, plus they tend to have a nice crisp texture that holds up well. If you can only find regular-sized dill pickles, just slice them up yourself into bite-sized pieces. Whatever you do, make sure to save that pickle juice from the jar – you’ll need it for the dressing, and it’s what gives this salad its signature tangy flavor.

Options for Substitutions

This macaroni salad is pretty forgiving when it comes to swaps, so here are some options:

• Havarti cheese with dill: If you can’t find Havarti with dill, regular Havarti works great – just add an extra tablespoon of fresh dill to the dressing. You could also use white cheddar or Monterey Jack, though the flavor will be a bit different.
• Elbow pasta: Feel free to use other short pasta shapes like shells, rotini, or cavatappi. They all hold the dressing well and give you that classic macaroni salad texture.
• Mayonnaise and sour cream: The recipe already suggests Greek yogurt as a swap for either or both, which makes a lighter, tangier version. You can also use all mayo or all sour cream if that’s what you have on hand – just stick to 1 cup total.
• Fresh herbs: While fresh dill is really important for this recipe’s signature flavor, you can use dried dill in a pinch – use about 1 tablespoon dried for every 3 tablespoons fresh. For the parsley, dried works too, but use half the amount.
• Hard boiled eggs: Not a fan of eggs? You can leave them out completely or reduce to 3-4 eggs if you prefer less.
• Dill pickle juice: This is key to the pickle flavor, so I wouldn’t skip it. But if you run short, you can top it off with a splash of white vinegar.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with macaroni salad is adding the dressing to hot pasta, which causes the mayonnaise to break down and turn greasy – always let your pasta cool completely before mixing in the dressing.

Overcooking the pasta is another common issue since it continues to absorb liquid as it sits, so aim for al dente and rinse it with cold water immediately after draining to stop the cooking process.

For the best flavor, don’t skip the chilling time – macaroni salad actually tastes better after sitting in the fridge for at least an hour (or even overnight), as this gives the pickle juice and seasonings time to work their magic.

If your salad seems dry after chilling, simply stir in a splash more pickle juice or a spoonful of mayonnaise to bring it back to life.

What to Serve With Dill Pickle Macaroni Salad?

This macaroni salad is perfect for summer cookouts and pairs beautifully with just about anything you’d throw on the grill. I love serving it alongside burgers, hot dogs, or grilled chicken – the tangy pickle flavor cuts through the richness of grilled meats really nicely. It’s also great at potlucks next to BBQ ribs, pulled pork sandwiches, or even fried chicken for a picnic-style spread. Since the salad is pretty hearty and creamy on its own, you don’t need much else, but some fresh watermelon or corn on the cob makes for a nice, light side to round out the meal.

Storage Instructions

Store: This macaroni salad actually gets better after sitting in the fridge for a few hours, so it’s perfect to make ahead! Keep it in an airtight container in the refrigerator for up to 3 days. The flavors really meld together nicely overnight, making it an ideal dish to prep the day before a picnic or potluck.

Refresh: The pasta tends to soak up the dressing as it sits, so you might need to stir in a splash of pickle juice or an extra dollop of mayo before serving. Just give it a good mix and taste to see if it needs a little more seasoning.

Serve: Always serve this salad cold, straight from the fridge. If you’re taking it to a gathering, keep it in a cooler with ice packs since it contains mayo and eggs. Let it sit out for no more than 2 hours at room temperature to keep it safe to eat.

Estimated Nutrition

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

• Calories: 2300-2500
• Protein: 70-80 g
• Fat: 105-115 g
• Carbohydrates: 260-280 g

Ingredients

For the salad:

• 10 oz Barilla elbow macaroni
• 10 oz dill pickles (diced into 1/2-inch pieces)
• 7 oz havarti cheese (cubed into 1/4-inch pieces)
• 1 half red onion (finely diced)
• 2 ribs celery (finely diced for crunch)
• 6 tbsp fresh dill (chopped)
• 4 tbsp fresh parsley (chopped)
• 6 eggs (hard-boiled, peeled, and chopped)

For the dressing:

• 2/3 cup Hellmann’s mayonnaise
• 1/2 cup sour cream
• 1/2 cup plus 1 tbsp pickle juice
• 1 tbsp yellow mustard
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/8 tsp kosher salt
• 1/2 tsp cracked black pepper

Step 1: Prepare the Mise en Place

• 10 oz dill pickles
• 7 oz havarti cheese
• 1 half red onion
• 2 ribs celery
• 6 tbsp fresh dill
• 4 tbsp fresh parsley

While the water is coming to a boil for the pasta, prepare all your ingredients so they’re ready to combine.

Dice the dill pickles into 1/2-inch pieces, cube the havarti cheese into 1/4-inch pieces, finely dice the red onion and celery, and chop the fresh dill and parsley.

This prep work ensures everything comes together smoothly once the pasta and eggs are ready.

I like to keep the diced pickles and their juice separate so I can control the pickle flavor precisely when mixing the dressing.

Step 2: Cook the Pasta and Hard-Boil the Eggs

• 10 oz Barilla elbow macaroni
• 6 eggs

Bring a large pot of salted water to a boil and add the elbow macaroni, cooking according to package directions until al dente (usually around 8-9 minutes).

While the pasta cooks, place 6 eggs in another pot, cover with cold water, bring to a boil, then remove from heat and let sit covered for 10-12 minutes until fully cooked through.

Once the pasta is done, drain it thoroughly and set aside to cool slightly.

Once the eggs are cooked, transfer them to an ice bath for a few minutes, then peel and chop them into bite-sized pieces.

Step 3: Build the Dressing

• 2/3 cup Hellmann’s mayonnaise
• 1/2 cup sour cream
• 1/2 cup plus 1 tbsp pickle juice
• 1 tbsp yellow mustard
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/8 tsp kosher salt
• 1/2 tsp cracked black pepper

In a large bowl, whisk together the mayonnaise, sour cream, pickle juice, yellow mustard, onion powder, garlic powder, smoked paprika, salt, and cracked black pepper until smooth and well combined.

The pickle juice and mustard provide the pickle salad’s signature tangy flavor, while the spices add depth.

Let this dressing sit for a minute to allow the flavors to start melding together.

Step 4: Combine All Components

• cooked pasta from Step 2
• chopped hard-boiled eggs from Step 2
• diced pickles, cubed havarti cheese, diced red onion, diced celery, chopped fresh dill, and chopped fresh parsley from Step 1

Add the cooled pasta from Step 2 to the bowl with the dressing, followed by the chopped hard-boiled eggs from Step 2.

Then add the diced pickles, cubed havarti cheese, diced red onion, diced celery, chopped fresh dill, and chopped fresh parsley from Step 1.

Gently fold everything together with a rubber spatula until all components are evenly coated with the dressing and well distributed.

I prefer to fold rather than stir vigorously to keep the pasta and cheese pieces intact.

Step 5: Chill and Serve

Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.

This resting time allows the flavors to meld together beautifully and the dressing to fully coat everything.

The salad will actually taste even better after a few hours, so don’t hesitate to make it ahead of time.

Homemade Dill Pickle Macaroni Salad

Delicious Homemade Dill Pickle Macaroni Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 12 servings

Calories 2400 kcal

Ingredients

  

For the salad

• 10 oz Barilla elbow macaroni
• 10 oz dill pickles (diced into 1/2-inch pieces)
• 7 oz havarti cheese (cubed into 1/4-inch pieces)
• 1 half red onion (finely diced)
• 2 ribs celery (finely diced for crunch)
• 6 tbsp fresh dill (chopped)
• 4 tbsp fresh parsley (chopped)
• 6 eggs (hard-boiled, peeled, and chopped)

For the dressing

• 2/3 cup Hellmann's mayonnaise
• 1/2 cup sour cream
• 1/2 cup plus 1 tbsp pickle juice
• 1 tbsp yellow mustard
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/8 tsp kosher salt
• 1/2 tsp cracked black pepper

Instructions

 

• While the water is coming to a boil for the pasta, prepare all your ingredients so they're ready to combine. Dice the dill pickles into 1/2-inch pieces, cube the havarti cheese into 1/4-inch pieces, finely dice the red onion and celery, and chop the fresh dill and parsley. This prep work ensures everything comes together smoothly once the pasta and eggs are ready. I like to keep the diced pickles and their juice separate so I can control the pickle flavor precisely when mixing the dressing.
• Bring a large pot of salted water to a boil and add the elbow macaroni, cooking according to package directions until al dente (usually around 8-9 minutes). While the pasta cooks, place 6 eggs in another pot, cover with cold water, bring to a boil, then remove from heat and let sit covered for 10-12 minutes until fully cooked through. Once the pasta is done, drain it thoroughly and set aside to cool slightly. Once the eggs are cooked, transfer them to an ice bath for a few minutes, then peel and chop them into bite-sized pieces.
• In a large bowl, whisk together the mayonnaise, sour cream, pickle juice, yellow mustard, onion powder, garlic powder, smoked paprika, salt, and cracked black pepper until smooth and well combined. The pickle juice and mustard provide the pickle salad's signature tangy flavor, while the spices add depth. Let this dressing sit for a minute to allow the flavors to start melding together.
• Add the cooled pasta from Step 2 to the bowl with the dressing, followed by the chopped hard-boiled eggs from Step 2. Then add the diced pickles, cubed havarti cheese, diced red onion, diced celery, chopped fresh dill, and chopped fresh parsley from Step 1. Gently fold everything together with a rubber spatula until all components are evenly coated with the dressing and well distributed. I prefer to fold rather than stir vigorously to keep the pasta and cheese pieces intact.
• Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld together beautifully and the dressing to fully coat everything. The salad will actually taste even better after a few hours, so don't hesitate to make it ahead of time.