Tangy Dill Pickle Pasta Salad a zesty and creamy pasta salad filled with tangy dill pickles, fresh herbs, and a flavorful dressing. It’s the perfect side dish for picnics, potlucks, or summer barbecues.
Why You’ll Love This Recipe
I love how this salad brings bold flavors to the table with its tangy dill pickles and creamy dressing. It’s simple to make, uses pantry-friendly ingredients, and can be easily customized with add-ins. Whether you’re entertaining or just craving a refreshing side dish, this recipe fits perfectly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salad:
3 cups cooked pasta (elbow macaroni, rotini, or shells work best)
1 1/2 cups dill pickles, diced
1/3 cup shredded carrots (optional, for crunch)
1/3 cup red onion, finely diced
1/2 cup cheddar cheese, cubed (optional)
1/4 cup fresh dill, chopped (or 2 teaspoons dried dill)
For the Dressing:
3/4 cup mayonnaise
1/3 cup sour cream or plain Greek yogurt
1/4 cup pickle juice (adjust to taste)
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Salt and black pepper to taste
Directions
Cook the Pasta:
Cook the pasta according to package instructions until al dente.
Drain, rinse under cold water, and set aside to cool completely.
Make the Dressing:
In a medium bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
Taste the dressing and adjust the seasoning to suit your preferences.
Assemble the Salad:
In a large mixing bowl, combine the cooled pasta, diced pickles, shredded carrots, red onion, cheddar cheese (if using), and fresh dill.
Pour the dressing over the salad and toss until everything is evenly coated.
Chill and Serve:
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.
Serve chilled, garnished with additional dill or diced pickles if desired.
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Variations
Protein Boost: Add cooked, shredded chicken or diced ham for a heartier salad.
Vegetarian Add-Ins: Toss in chopped bell peppers, cherry tomatoes, or cucumbers for extra crunch.
Spicy Kick: Mix in diced jalapeños or a splash of hot sauce for heat.
Dairy-Free Option: Use a dairy-free mayo and skip the cheese for a dairy-free version.
Gluten-Free: Substitute the pasta with a gluten-free alternative.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may settle. This salad is best served cold and doesn’t require reheating.
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FAQs
How far in advance can I make this pasta salad?
I recommend making it up to one day ahead for the best flavor. The dressing absorbs into the pasta, enhancing its taste over time.
Can I use a different type of pasta?
Yes! Rotini, elbow macaroni, shells, or any short pasta shape works well. Choose what you like best.
What can I substitute for pickle juice?
If you’re out of pickle juice, you can use a splash of white vinegar or lemon juice for tanginess.
Can I make this salad vegan?
Absolutely. Use vegan mayonnaise, a plant-based yogurt substitute, and skip the cheese.
Why rinse the pasta after cooking?
Rinsing the pasta removes excess starch and helps it cool down quickly, ensuring the salad doesn’t become gummy.
Conclusion
This tangy dill pickle pasta salad is creamy, refreshing, and packed with bold flavors. It’s an easy-to-make crowd-pleaser that’s perfect for any occasion. Whether you’re hosting a party or simply craving a satisfying side, this salad is sure to be a hit. Give it a try—I think you’ll love it as much as I do.
📖 Recipe:
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Tangy Dill Pickle Pasta Salad
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A zesty and creamy dill pickle pasta salad bursting with bold flavors, tangy pickles, and a creamy dressing. Perfect for picnics, potlucks, or summer barbecues, this easy side dish will leave everyone asking for seconds.
Ingredients
For the Salad:
3 cups cooked pasta (elbow macaroni, rotini, or shells)
1 1/2 cups dill pickles, diced
1/3 cup shredded carrots (optional)
1/3 cup red onion, finely diced
1/2 cup cheddar cheese, cubed (optional)
1/4 cup fresh dill, chopped (or 2 tsp dried dill)
For the Dressing:
3/4 cup mayonnaise
1/3 cup sour cream or plain Greek yogurt
1/4 cup pickle juice (adjust to taste)
1 tbsp Dijon mustard
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
Salt and black pepper to taste
Instructions
- Cook the Pasta: Cook pasta according to package directions until al dente. Drain, rinse under cold water, and let cool completely.
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. Taste and adjust seasoning if needed.
- Assemble the Salad: In a large mixing bowl, combine cooled pasta, diced pickles, shredded carrots, red onion, cheddar cheese (if using), and fresh dill.
- Mix and Chill: Pour the dressing over the salad. Toss until evenly coated. Cover and refrigerate for at least 1 hour.
- Serve: Serve chilled, garnished with extra dill or diced pickles if desired.
Notes
Customization: Add cooked chicken or ham for a protein boost, or toss in vegetables like cherry tomatoes or bell peppers.
Dietary Adjustments: Use gluten-free pasta for a gluten-free version, or swap mayo and yogurt with vegan alternatives for a vegan salad.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 325 kcal
