What goes well with dill pickle pasta salad?

This salad is a superstar side. We serve it with burgers, grilled chicken, pulled pork, or even just sandwiches on a busy night. For picnics, I like to pair it with cold roasted veggie skewers—they’re easy for the kids to grab and go. Eva’s Note: I packed this combo for our beach trip last summer, and it was a huge hit. The sand may have gotten into everything, but lunch? Totally on point.

How long does dill pickle pasta salad last in the fridge?

Stored in an airtight container, it’ll stay fresh for up to 3 days . The flavor gets even better on day two! If it starts to seem dry, revive it with a tablespoon of pickle juice and a little mayo. Eva’s Note: We once polished off leftovers two days after a BBQ, and honestly, it might’ve been even better than fresh.

Can I make it without mayo?

Absolutely. You can sub in full-fat Greek yogurt for a tangy version or go dairy-free with a vegan mayo or avocado-based dressing. Eva’s Note: I used avocado mayo when cooking for a friend with allergies, and it turned out smooth, creamy, and just the right amount of zippy.

Dill Pickle Pasta Salad – A Crunchy, Tangy BBQ Favorite

Description

This creamy dill pickle pasta salad is tangy, crunchy, and irresistibly creamy—thanks to a sour cream & mayo dressing and plenty of chopped baby dill pickles. It’s a kid-approved pasta salad that’s perfect for BBQs, potlucks, and make-ahead lunches. Easy to prep, flexible for dietary needs, and always a crowd-pleaser!

Ingredients

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

Optional Add-Ins:
• Turkey bacon or bacon bits
• Chickpeas
• Sweet pickles
• Snap peas
• Crushed chips or fried onions (for topping)

Instructions

Cook pasta according to package directions. Drain and let cool naturally (do not rinse).
While pasta cools, prep ingredients: chop pickles, onion, and dill; shred cheese.
In a large bowl, whisk dressing: mayo, sour cream, garlic & onion powder, black pepper, and half the pickle juice.
Add cooled pasta to the dressing and toss to coat.
Stir in chopped pickles, onion, dill, and cheese.
Add a splash of chilled pasta water if needed to loosen the dressing.
Chill for at least 1 hour before serving.
Top with chips or crunchy add-ins right before serving for best texture.

Notes

Swap Greek yogurt for a tangy, lighter version.
For a vegan/dairy-free version, use plant-based mayo and dairy-free cheese.
Kid tip: Let little ones help chop pickles with a safe knife—mine love this!
Best enjoyed within 3 days; refresh with a splash of pickle juice if needed.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salads
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: ~320
Sugar: 3g
Sodium: 680mg
Fat: 21g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 7g
Cholesterol: 25mg

Keywords: Dill Pickle Pasta Salad, creamy dill dressing, baby dill pickles, potluck pasta salad, cold pasta salad, sour cream & mayo dressing, pickle juice pasta salad, kid-approved pasta salad