My Dill Pickle Pasta Salad recipe focuses squarely on the pickle flavor factor, since we are big lovers of crunchy dill pickles in my home. The easy recipe features both pickles and dill pickle juice, as well as some fresh chopped dill.
While the pasta salad with dill pickle is a simple recipe, the results are creamy and delicious. It makes a perfect side for any family meal or gathering. You can conveniently make it ahead too. It is even better the next day.
Easy Pickle Pasta Salad
Dill Pickle Pasta Salad is quite easy to make and one of my favorite cold salad recipes. Since dill pickle juice and dill are in the mayonnaise based dressing, the only other dressing ingredients needed are salt and fresh ground pepper.
Type of pasta
While I used cavatappi (a spiralized type of macaroni), shells, fusilli, gemelli or penne would also be great choices for this salad. You can even make the pasta salad with tortellini if you wish. Just avoid large pasta shapes or noodles for best pasta salad results.
Dill Pickle Flavor
I used fresh dill pickle spears from the refrigerated section in the recipe. They are crisper and a little milder in tartness than the shelf stable variety. I think they are the perfect choice for this macaroni salad.
The particular brand I used was Grillo's which is a company local to my area, but there are many other nationwide and regional brands available.
Note: I would use about fifty percent less pickles if you can't get fresh.
How to Make Dill Pickle Pasta Salad
Let me show you how quick and easy it is to mix up a batch of this great simple dill pickle pasta salad. The recipe makes a large bowl.
Printable recipe card can be below with adjustable measures if you want to halve it or double up the batch.
Prep Time: 8 mins | Cook Time: 7 mins | Chill Time: 30 mins | Total Time: 45 mins
Pasta Salad Ingredients:
Here are the minimal ingredients needed to make the recipe:
- dry pasta
- dill pickles, refrigerated type preferred
- pickle juice, dill
- chopped fresh dill
- salt and black pepper
Boil the pasta al dente according to package directions. Drain, rinse with cold water, and set aside. Chop the pickles and place in a small bowl or measuring cup.
Combine mayonnaise, juice and dill in a large mixing bowl, whisk to create creamy dressing. Season with salt and ground pepper to your preference.
Add the chopped pickles and mix to coat.
Add the cooled cooked pasta while stirring.
Once the pasta is fully coated and pickle pieces are evenly distributed, refrigerate for at least 30 minutes until well chilled before serving for best flavor.
The cold Dill Pickle Pasta Salad is a fantastic tasty side dish for barbecue or sandwiches in the summer, but is delicious year round. I enjoy it with my Cajun Blackened Salmon regularly and like to toss the leftovers with torn romaine and blue cheese as a lunch salad. It is a very versatile creamy pasta salad and goes well with a wide array of foods from Grilled Chicken Wraps to pork chops.
Try adding it to your Thanksgiving menu this year. Guests and family will appreciate a cold option and it will go wonderfully with those leftovers sandwiches.
Additions to the Macaroni Salad
My daughter will only eat it with just pickles. She is very fussy about what goes in her pasta salads, but there are so many yummy additions you can make to this basic pasta salad. Adding protein makes this side into an easy and delicious summer meal.
- a cup cheddar cheese, diced or shredded (I personally prefer sharp cheddar cheese, but use the cheese you want)
- grape tomatoes, whole
- chopped sweet onion, red or white onion
- shrimp or crab meat
- chopped ham
- ½ cup sour cream swapped for an equal part of the mayo for a lower fat version
- chopped hard boiled eggs
- drained chick peas
- diced red onion or white onion
- for a sweeter salad use some Miracle Whip in place of some of the mayonnaise
Q & A
When stored in the refrigerator in an airtight container or well covered the salad will last 3-5 days. Unless you make additions or changes to the basic recipe, this particular one should be fine for closer to the 4-5 day point, since it uses store bought mayo and pickles aren't very perishable. You may find it is actually tastier on the second day once the flavors have melded together.
For food safety, do not leave out for more than 2 hours at room temperature. Bacteria grow fast when pasta salads are left out.
Yes, while fresh dill is preferred, dried can be used. Swap 1 ½ tablespoon of dried dill weed for the fresh.
I do not recommend freezing this. The texture will suffer and the dressing will not hold up well either.
Dill Pickle Pasta Salad Recipe
- 1 pound of pasta
- 1 ⅓ cup mayonnaise
- ½ cup pickle juice
- ¼ cup fresh dill chopped
- salt and pepper to taste
- 2 cups refrigerated dill pickles chopped
- Cook the pasta in boiling water to al dente. Drain and run under cold water. Set aside.
- Whisk together mayonnaise and pickle juice to make a creamy dressing. Season with salt and pepper to taste.
- Mix in the chopped dill and pickles.
- Add the cooled cooked pasta while stirring. Once the pasta is fully coated and chopped pickles are evenly distributed, refrigerate for at least 30 minutes before serving.
Here are a few more recipes you may like. They each have a little something in common with this one.