Cheesy Dill Pickle Pasta Salad

If you ask me, pickle lovers deserve their own pasta salad.

This crowd-pleasing side dish takes all the tangy, briny flavors you love from a good dill pickle and tosses them with pasta. Diced pickles and sharp cheddar cheese mix with a creamy dressing that’s spiked with pickle juice and fresh dill.

The sauce is a simple blend of mayo, sour cream, and mustard that coats every piece of rotini. Red onion adds a bit of bite, while celery seed gives it that classic deli salad feel.

It’s the kind of dish that disappears fast at potlucks and barbecues, especially if you know someone who can’t resist anything pickle-flavored.

SAVE NOW

What Kind of Pickles Should I Use?

For this pasta salad, dill pickles are the star of the show, and you’ve got options. I always reach for baby dill pickle spears because they tend to be crunchier and hold up better in the salad, but regular dill pickle chips or spears work just fine too. Some people prefer the tanginess of kosher dills, while others like the slightly sweeter taste of bread and butter pickles – though if you go that route, you might want to adjust the sugar in your dressing. Whatever you choose, just make sure they’re good quality pickles that you’d enjoy eating straight from the jar, because that flavor is going to shine through in every bite.

SAVE NOW

Options for Substitutions

This pasta salad is pretty forgiving, so here are some swaps you can make based on what’s in your fridge:

• Short pasta shapes: Rotini and shells work great, but you can use any short pasta like penne, bowtie, or elbow macaroni. They all hold the dressing nicely.
• Dill pickles: Don’t skip the pickles – they’re the star of this dish! But you can use bread and butter pickles if you prefer a sweeter flavor, or even pickled jalapeños if you want some heat. Just keep the pickle juice from whatever type you use.
• Cheddar cheese: Feel free to swap cheddar for Colby, Monterey Jack, or even pepper jack for a spicy kick. Cubed cheese works just as well as diced.
• Sour cream: Greek yogurt makes a great substitute for sour cream and adds extra protein. Use the same amount and you won’t notice much difference.
• Fresh dill: If you don’t have fresh dill, use 2 teaspoons of dried dill instead. It won’t be quite as bright, but it’ll still give you that classic dill flavor.
• Mayonnaise: You can use all sour cream or Greek yogurt instead of mayo for a tangier, lighter version. Just increase the sour cream to about 1 1/4 cups total.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is overcooking the pasta, which turns mushy when mixed with the dressing – cook it until it’s just al dente (firm to the bite) since it will continue to soften as it sits in the fridge.

Don’t skip rinsing the pasta with cold water after draining, as this stops the cooking process and removes excess starch that can make your salad gummy and sticky.

Adding all the dressing at once is another common error that leads to a soupy salad, so start with about half the dressing, let it chill, and then add more as needed right before serving when the pasta has absorbed some of the moisture.

For maximum flavor, make sure to toss the warm pasta with pickle juice right after draining – the pasta absorbs the tangy flavor much better when it’s still warm.

SAVE NOW

What to Serve With Dill Pickle Pasta Salad?

This pasta salad is perfect for summer cookouts and pairs really well with grilled meats like burgers, hot dogs, or BBQ chicken. Since it’s already pretty rich and tangy, I like serving it alongside something simple like grilled corn on the cob or watermelon slices to balance things out. It also makes a great side dish for pulled pork sandwiches or fried chicken at a picnic. If you’re keeping it casual, just throw some chips and veggies with ranch on the table and you’ve got yourself a complete meal that everyone will love.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours because the flavors really meld together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to stir in a splash of pickle juice or a bit more mayo before serving since pasta tends to soak up the dressing as it sits.

Make Ahead: I love making this the night before a picnic or potluck. Just prepare everything as directed and let it chill overnight. The pickles stay crunchy and the whole thing tastes even more pickle-y, which is exactly what you want!

Serve: Give the salad a good stir before serving since the dressing can settle at the bottom. Taste it and add more pickle juice, salt, or fresh dill if needed. It’s best served cold, so keep it chilled until you’re ready to eat.

Estimated Nutrition

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

• Calories: 1700-1900
• Protein: 38-46 g
• Fat: 105-115 g
• Carbohydrates: 145-155 g

Ingredients

For the pasta salad:

• 8 oz pasta (I always use Barilla rotini for the best texture)
• 1 1/4 cups dill pickles (diced into 1/4-inch pieces)
• 3/4 cup cheddar cheese (cubed into small 1/4-inch chunks)
• 1/4 cup red onion (finely minced)
• 3 tbsp fresh dill (chopped)
• 1/4 tsp celery seed

For the creamy dressing:

• 2/3 cup mayonnaise (I prefer Hellmann’s for a creamier base)
• 1/2 cup sour cream (full fat for best texture)
• 4 tbsp pickle juice
• 1 1/2 tbsp sweet relish
• 1 tbsp Dijon mustard (I like Grey Poupon to add a subtle tang)
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp freshly cracked black pepper

Step 1: Prepare the Mise en Place

• 1 1/4 cups dill pickles
• 3/4 cup cheddar cheese
• 1/4 cup red onion
• 3 tbsp fresh dill

Dice the dill pickles into 1/4-inch pieces and place in a bowl.

Cube the cheddar cheese into small 1/4-inch chunks, finely mince the red onion, and chop the fresh dill.

Having everything prepped and ready makes assembly quick and ensures even distribution of ingredients throughout the salad.

Step 2: Cook and Season the Pasta

• 8 oz pasta
• 4 tbsp pickle juice

Bring a large pot of salted water to a boil and cook the pasta until it reaches a firm, al dente texture—usually 1-2 minutes under the package instructions.

Drain the pasta thoroughly, then rinse with cold water until completely cooled.

Transfer the cooled pasta to a large mixing bowl and immediately stir in the pickle juice while the pasta is still slightly warm; this allows the pasta to absorb the tangy pickle flavor throughout.

Step 3: Build the Salad Base

• diced pickles from Step 1
• cubed cheese from Step 1
• minced red onion from Step 1
• chopped fresh dill from Step 1

Add the prepared pickles, cheddar cheese, red onion, and fresh dill from Step 1 to the seasoned pasta.

Toss gently but thoroughly to ensure all components are evenly distributed.

The pasta has now absorbed the pickle juice, creating a flavorful foundation for the dressing.

Step 4: Whisk and Add the Dressing

• 2/3 cup mayonnaise
• 1/2 cup sour cream
• 1 1/2 tbsp sweet relish
• 1 tbsp Dijon mustard
• 1/4 tsp celery seed
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp freshly cracked black pepper

In a separate bowl, whisk together the mayonnaise, sour cream, sweet relish, Dijon mustard, celery seed, garlic powder, smoked paprika, sea salt, and freshly cracked black pepper until smooth and well combined.

I prefer using full-fat sour cream and quality mayo like Hellmann’s—they create a creamier, more luxurious base.

Pour about 1 cup of the dressing into the pasta salad and fold gently until everything is coated evenly.

You may not need all the dressing; reserve the remainder for serving.

Step 5: Chill and Serve

• salad base from Step 3
• dressing mixture from Step 4
• extra fresh dill for garnish
• extra diced pickles for garnish

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the pasta to fully absorb the dressing.

Just before serving, stir the salad gently and add more of the reserved dressing if it has dried out—pasta salads continue to absorb liquid as they sit, so a little extra dressing keeps everything moist and delicious.

Garnish with additional fresh dill and diced pickles for extra visual appeal and flavor.

Cheesy Dill Pickle Pasta Salad

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

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 6 servings

Calories 1800 kcal

Ingredients

  

For the pasta salad

• 8 oz pasta (I always use Barilla rotini for the best texture)
• 1 1/4 cups dill pickles (diced into 1/4-inch pieces)
• 3/4 cup cheddar cheese (cubed into small 1/4-inch chunks)
• 1/4 cup red onion (finely minced)
• 3 tbsp fresh dill (chopped)
• 1/4 tsp celery seed

For the creamy dressing

• 2/3 cup mayonnaise (I prefer Hellmann's for a creamier base)
• 1/2 cup sour cream (full fat for best texture)
• 4 tbsp pickle juice
• 1 1/2 tbsp sweet relish
• 1 tbsp Dijon mustard (I like Grey Poupon to add a subtle tang)
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp freshly cracked black pepper

Instructions

 

• Dice the dill pickles into 1/4-inch pieces and place in a bowl. Cube the cheddar cheese into small 1/4-inch chunks, finely mince the red onion, and chop the fresh dill. Having everything prepped and ready makes assembly quick and ensures even distribution of ingredients throughout the salad.
• Bring a large pot of salted water to a boil and cook the pasta until it reaches a firm, al dente texture—usually 1-2 minutes under the package instructions. Drain the pasta thoroughly, then rinse with cold water until completely cooled. Transfer the cooled pasta to a large mixing bowl and immediately stir in the pickle juice while the pasta is still slightly warm; this allows the pasta to absorb the tangy pickle flavor throughout.
• Add the prepared pickles, cheddar cheese, red onion, and fresh dill from Step 1 to the seasoned pasta. Toss gently but thoroughly to ensure all components are evenly distributed. The pasta has now absorbed the pickle juice, creating a flavorful foundation for the dressing.
• In a separate bowl, whisk together the mayonnaise, sour cream, sweet relish, Dijon mustard, celery seed, garlic powder, smoked paprika, sea salt, and freshly cracked black pepper until smooth and well combined. I prefer using full-fat sour cream and quality mayo like Hellmann's—they create a creamier, more luxurious base. Pour about 1 cup of the dressing into the pasta salad and fold gently until everything is coated evenly. You may not need all the dressing; reserve the remainder for serving.
• Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the pasta to fully absorb the dressing. Just before serving, stir the salad gently and add more of the reserved dressing if it has dried out—pasta salads continue to absorb liquid as they sit, so a little extra dressing keeps everything moist and delicious. Garnish with additional fresh dill and diced pickles for extra visual appeal and flavor.