The Best Dill Pickle Pasta Salad
This is seriously the best Dill Pickle Pasta Salad that you have ever had! Super easy to make, creamy and absolutely delicious.
I am a huge fan of pasta salads, I feel like they are the perfect summer staple. They pair well with all of the grilled things like these venison steaks, smoked burgers and grilled salmon.
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Let’s talk dill pickles!
Dill pickles are pickled cucumbers, just like regular pickles, only they are seasoned with dill, giving them their name. We use our homemade dill pickles – even more delicious than the ones found at the grocery store!
I am obsessed with dill pickles, they are seriously one of my favorite things. So pairing pasta salad and dill pickles?? Amazing for pasta salad AND dill pickle fans!
This pasta salad is the perfect make ahead side dish for summer events or parties. It can be prepared the night before and stored in an airtight container in the fridge.
This dill pickle salad also travels really well and is one that we take camping often. Be sure to add it to your camping meal planning!
Dill Pickle Pasta Salad:
Ingredients:
- 170 g elbow macaroni pasta, cooked according to package directions
- 1/2 cup aged white cheddar, cubed
- 1 cup dill pickles, diced (about five baby dill pickles)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tbsp dill pickle juice
- 1/2 tsp onion powder
- 2 Tbsp fresh dill weed, chopped
- 1/2 tsp salt and pepper
Directions:
1. In a large pot bring 6 cups of water to a boil. Add elbow pasta and cook for 10 minutes or until pasta is cooked al dente. Drain the pasta, rinse with cold water and allow to cool completely. This makes about 4 cups of cooked pasta.
2. Chop and dice the pickles, cheese and fresh dill.
3. In a large mixing bowl combine cold pasta, vegetables and cheese.
4. In a small bowl combine mayonnaise, sour cream, onion powder and pickle juice.
5. Add the dressing to the large bowl of pasta and mix well.
6. Add salt and pepper and toss to combine.
Each tangy bite of miracle whip, fresh herbs, perfect pasta and crunchy dill pickles is even better the next day. The dill flavor can be perfectly preserved with plastic wrap over the bowl and served with your next summer meal.
This delicious pasta salad recipe joins my classic potato salad and Greek orzo pasta salad in our summer salad rotation! The combination of fresh veggies and tender pasta makes for the perfect side dish.
While the original dill pickle pasta salad recipe is a crowd pleaser and perfect for dill pickle lovers, you may want to try mixing it up!
Macaroni salad options:
- Miracle Whip can be substituted for mayonnaise for an added zip!
- Try adding sharp cheddar cheese, colby jack cheese or mozza.
- Use a different type of pasta like bowtie pasta or orzo for a different look.
- Add red onion, cherry tomatoes, crispy bacon or other fresh veggies for a whole different flavor.
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Kitchen essentials for cooking:
- These Rubbermade containers are perfect for storing and packing food.
- These silicone tongs are perfect for flipping and grasping food.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- I love using this non-stick bakeware for all of my baking.
Quite honestly this is my favorite salad for summer – its the perfect balance of creamy dressing, hearty pasta and crisp dill pickles. I love, love, love the flavour profile of this delicious dill pickle pasta salad!
You simply must make this great recipe for your next potluck or family gatherings. It’s sure to become one of your favorite summer salads – promise!
If you love this dill pickle pasta salad recipe please give it a five star review and share it on Facebook and Pinterest so that others can enjoy it too!
Dill Pickle Pasta Salad
Ingredients
- 170 g elbow pasta cooked
- 1/2 cup aged white cheddar cubed
- 1 cup dill pickles diced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tbsp pickle juice
- 1/2 tsp onion powder
- 2 Tbsp fresh dill weed chopped
- 1/2 tsp salt and pepper
Instructions
- 1. In a large pot bring 6 cups of water to a boil. Add elbow pasta and cook for 10 minutes or until pasta is cooked al dente. Drain the pasta, rinse with cold water and allow to cool completely. This makes about 4 cups of cooked pasta.
- 2. Chop and dice the pickles, cheese and fresh dill.
- 3. In a large mixing bowl combine cold pasta, vegetables and cheese.
- 4. In a small bowl combine mayonnaise, sour cream, onion powder and pickle juice.
- 5. Add the dressing to the large bowl of pasta and mix well.
- 6. Add salt and pepper and toss to combine.
Nutrition
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