Creamy Dill Pickle Pasta Salad

This cold dill pickle pasta salad is creamy, tangy, and packed with crunch! It’s a must-have for potlucks and BBQs, and it doubles as a kid-approved pasta salad that even picky eaters will enjoy.

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Why We Love This Dill Pickle Pasta Salad

I first made this salad during a summer when Lily was just a newborn. We had a tiny apartment with no A/C, and I was trying to figure out how to feed everyone while juggling diapers, nursing, and the kind of sleep that only comes in two-hour bursts. This cool crunch of dill pickle pasta salad quickly became my go-to. I could make it in the morning while it was still cool out, stash it in the fridge, and forget about it until dinnertime.

Emma, who was only three at the time, insisted on helping. She had her little kid-safe knife and chopped baby dill pickles with the focus of a professional sous chef. She took her role very seriously—even if half the pickles mysteriously disappeared during prep.

Now, years later, it’s still our go-to when the weather warms up. It reminds me of my twist on pasta salad classics and has earned a spot at every backyard cookout since. It’s creamy, tangy, and crunchy in all the right ways. Plus, it checks every box: quick, make-ahead friendly, and ridiculously easy to love.

Emma takes her pickle duties seriously! Image Alt: Child helping prep pasta salad Image Title: Emma prepping dill pickle salad

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Ingredients You’ll Need

Here’s what you’ll need for the perfect creamy dill dressing pasta salad. In our house, dill and cheddar are non-negotiables — they’re the heart of the flavor.

For the salad:

• 12 oz rotini or shell pasta
• 2 cups baby dill pickles, chopped
• ¾ cup shredded cheddar or Colby Jack cheese
• ½ cup white onion, finely minced
• ¼ cup fresh dill, chopped
• ½ cup pickle juice (split between pasta and dressing)

For the dressing:

• ¾ cup mayonnaise
• ½ cup sour cream (or Greek yogurt)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• Optional: ⅛ tsp cayenne or paprika for a kick

Optional Add-Ins:

• Turkey bacon or bacon bits
• Chickpeas for protein
• Sweet pickles for contrast
• Snap peas (spring twist!)
• Crushed chips or fried onions on top for crunch

Everything you need for maximum crunch and tang Image Alt: Dill pickle pasta salad ingredients laid out Image Title: Pasta salad ingredients ready to mix

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How to Make Dill Pickle Pasta Salad

This cold pasta salad is wonderfully easy to throw together — even if you’re multitasking like I usually am.

1. Boil pasta according to package instructions. Drain and let it cool naturally.
   • Eva’s Note: Don’t rinse your pasta in cold water. Let it cool in the strainer or on a baking sheet.
2. While the pasta cools, prep your ingredients: chop baby dill pickles, onion, and fresh dill. Shred your cheese.
   • Emma loves this step with her little knife. Crunchy tasks = kid-approved cooking!
3. Make the dressing: In a large bowl, whisk together mayo, sour cream (or Greek yogurt), garlic powder, onion powder, black pepper, and half the pickle juice.
4. Add cooled pasta to the bowl of dressing. Toss until well coated.
5. Stir in chopped pickles, cheese, onion, and dill. Mix until everything is evenly combined.
6. If the mixture is too thick, add a splash of chilled pasta water to loosen it up.
   • Bonus Tip: A trick I picked up while cooking in Italy: chilled pasta water smooths out the dressing without needing more mayo.
7. Chill for at least 1 hour before serving. This gives the flavors time to meld.
8. Right before serving, top with crushed chips or onions if you want that extra crunch!

That creamy dill swirl gets everyone excited! Image Alt: Pasta salad being stirred with creamy dressing Image Title: Mixing dill pickle pasta salad

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Variations & Make-Ahead Tips

Seasonal Swaps:

• Fall Twist: Add turkey bacon and serve alongside roasted sweet potatoes.
• Spring Style: Toss in fresh snap peas and top with lemon zest.

Kid-Friendly Crunch:

• Emma insists we add crushed kettle chips on top right before serving for what she calls “super crunch.”

Storage Tips:

• This potluck pasta salad is perfect for make-ahead prep. Store it in an airtight container in the fridge for up to 3 days.
• If it dries out, just stir in a little pickle juice and a spoonful of mayo.

Healthier Tweaks:

• On lighter days, I swap sour cream for full-fat Greek yogurt. Still creamy, just tangier!
• For dairy-free diets, try vegan mayo or avocado-based dressings.

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FAQ about Dill Pickle Pasta Salad

This dill pickle pasta salad is the kind of recipe that makes summer easier. It’s cool, it’s crave-worthy, and it’s always gone by the end of the party. Whether you’re cooking for a crowd or just prepping lunchboxes for the week, this one’s a keeper.

Let me know if your kids have pickle opinions too. Around here, it’s a whole thing.

With love and crunchy bites,

Eva

Printable Recipe : Dill Pickle Pasta Salad

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