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Craving something cool, creamy, and loaded with tangy dill pickle flavor? This Dill Pickle Pasta Salad is your answer! Made in just 30 minutes, plus a little chill time, it’s the perfect side dish for any gathering or a simple weekday treat.
If you’re anything like me, you probably always have a jar of crunchy dill pickles waiting in your fridge. This recipe brings together everything pickle lovers look for in a dish—one creamy pasta salad that’s loaded with crispy bacon, fresh veggies, and a dressing that hits just right. It’s just like classic pasta salad—but with a dill twist that totally satisfies those salty, tangy cravings.
Perfect for a summer picnic, barbecue, or even as an everyday side dish, this Dill Pickle Pasta Salad brings smiles and requests for seconds wherever it goes. If pickles aren’t your thing, don’t worry—Tortellini Pasta Salad and Greek Chicken Pasta Salad are both flavorful, fresh options without the dill twist!
Why You’ll Love Dill Pickle Pasta Salad
Here’s why this delicious Dill Pickle Pasta Salad is bound to be your new favorite:
- Simple and Quick: It takes about 30 minutes to whip up, making it a great choice for busy days.
- Perfectly Creamy: Sour cream and mayonnaise combine for an irresistibly creamy dressing that coats every bite.
- Bold Dill Pickle Flavor: Tangy dill pickles and fresh dill pack a punch for dill pickle fans. The intensity can be adjusted based on your pickle choice—go bold with Texas Made Dill Pickles or choose Grillo’s Pickles for a subtle yet delightful dill flavor.
- Adaptable and Flexible: Easily customizable by adding your favorite veggies, different cheeses like feta or cheddar cheese.
- Make Ahead Friendly: Tastes even better the next day, making it ideal for prepping ahead for parties or meal planning.
Ingredients You’ll Need
- Rotini Pasta: This pasta shape is perfect for holding onto the creamy dressing and bits of pickle. Cavatappi, bowtie, or elbow macaroni work just as well.
- Mayonnaise + Sour Cream: These create the creamy base. You can sub in Greek yogurt for a lighter version.
- Dill Pickle Juice: Key for that unmistakable dill flavor! It adds tang and depth straight from the pickle jar.
- Dijon Mustard: Adds a bit of zing and enhances the savory flavor of the dressing.
- Garlic: Fresh garlic boosts the flavor, but garlic powder works in a pinch.
- Dill Pickles: The main event! Use chopped spears or baby dills. For big dill flavor, Texas Made Pickles are great; Grillo’s are a bit more mellow.
- Red Onion + Shredded Carrots: Add crunch and a bit of sweetness. White onion or even green onions work, too.
- Fresh Dill: This gives the salad a fresh, herby finish. Dried dill can work if that’s what you have.
- Bacon (Optional but encouraged!): Crispy, crumbled bacon brings smoky, salty contrast that pairs perfectly with the creamy, tangy base.
How to Make Dill Pickle Pasta Salad
Cook the Pasta: Boil your rotini pasta in salted water according to package directions until al dente. Drain in a colander, rinse immediately with cool water to stop cooking, and let it cool completely.
Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, dill pickle juice, Dijon mustard, minced garlic, and black pepper until you have a smooth, creamy dressing.
Combine: Toss the cooled pasta, chopped dill pickles, shredded carrots, red onion, and fresh dill into the bowl with the dressing. Give everything a good stir to coat evenly.
Chill and Serve: Cover the pasta salad and chill in the fridge for at least 1 hour or overnight. Just before serving, stir in crispy bacon crumbles. Garnish with additional chopped dill pickles and fresh dill if desired.
Recipe Tips and Substitutions
- Pasta Options: While rotini pasta is ideal, bowtie pasta or macaroni can also work well. Cavatappi is a fun alternative! Cook pasta to al dente for best texture.
- Extra Veggies: Add cherry tomatoes, bell peppers, or even corn to bring extra color and freshness.
- Cheese Choices: Toss in cubes of feta cheese or cheddar cheese for added flavor and texture.
- Pickle Varieties: You can adjust the flavor based on your pickle pick—go bold with Texas Made Dill Pickles or keep it mellow with Grillo’s Pickles. Not into dill? Try butter pickles or spicy pickles for a fun twist.
- Lighten It Up: Swap mayonnaise for Greek yogurt to make a lighter creamy dressing. Just keep in mind it will slightly change the flavor. It should still work well if you’d like to give it a try!
Make Ahead & Storage Tips
Make Ahead: This pasta salad is perfect for prepping ahead! In fact, it gets even more flavorful after a night in the fridge. Simply cover and refrigerate for at least 1 hour or up to 24 hours before serving.
Storage: Store any leftovers in an airtight container or tightly covered with plastic wrap in the refrigerator. Best enjoyed within 3 days.
More Recipes Perfect for Potlucks
Whether you’re heading to a summer cookout, family gathering, or neighborhood potluck, here are a few more crowd-pleasing favorites to bring along:
- Bacon Ranch Chicken Sliders – Cheesy, savory, and packed with ranch flavor.
- Broccoli Crunch Salad – Fresh, crunchy, and a great way to sneak in some greens.
- Strawberry Crumble Bars – Buttery bars with juicy strawberry filling.
- Grilled Stuffed Jalapeños – Smoky and spicy with a creamy center.
- Mozzarella Stuffed Meatballs – Juicy meatballs with melty cheese inside.
Whip up this Dill Pickle Pasta Salad for your next meal or gathering—it’s creamy, tangy, and always a crowd-pleaser. Tried it? I’d love to hear what you think, so be sure to leave a review below!
Dill Pickle Pasta Salad
Ingredients
- 1 pound rotini pasta
- 1 cup mayonnaise
- ⅓ cup sour cream
- ¼ cup pickle brine
- 1 tablespoon dijon mustard
- 1-2 garlic cloves, minced
- ½ teaspoon black pepper
- 1 cup dill pickle spears, chopped, plus more for garnish
- ½ cup shredded carrots
- ¼ cup red onion, thinly sliced
- 2 tablespoons fresh dill, plus more for garnish
- 6-8 sliced cooked bacon, crumbled
Instructions
- Boil the pasta in salted water according to package directions for al dente. Transfer pasta to a colander, rinse with cold water, and drain well. Allow to cool completely.
- While pasta is boiling, prepare the dressing. In a large bowl, combine mayonnaise, sour cream, pickle juice, dijon mustard, garlic, and black pepper, whisking until smooth.
- Add the cooled pasta, chopped pickles, carrots, onion, and dill to the bowl of dressing and stir to coat. Cover and refrigerate for at least 1 hour and up to a day ahead.
- When ready to serve, stir in crumbled bacon. Garnish with more diced pickles and chopped dill, if desired.
Notes
- Make ahead: Can be prepped up to 24 hours in advance.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
