Description

This dill pickle salad with pasta is creamy, crunchy, and loaded with pickle flavor! It’s the perfect combo of cool pasta, chopped dill pickles, cheddar cheese, and a zesty pickle-infused dressing. A must-make for pickle lovers and an instant crowd favorite at any gathering.

Ingredients

8 oz pasta (small shapes like rotini, shells, or elbow macaroni)
1 cup chopped dill pickles
1/2 cup pickle juice (divided)
1/2 cup finely diced red onion
1 cup shredded sharp cheddar cheese
1/2 cup chopped celery (optional, for crunch)
1/2 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt
1 tablespoon Dijon mustard
2 tablespoons chopped fresh dill (or 2 tsp dried dill)
Salt and black pepper, to taste

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Instructions

Cook the pasta in salted water according to package instructions. Drain and toss with ¼ cup of the pickle juice. Let it cool completely.
In a large bowl, mix together the remaining ¼ cup pickle juice, mayo, sour cream (or yogurt), Dijon mustard, and dill. Stir until smooth.
Add the cooled pasta to the bowl along with chopped pickles, red onion, celery (if using), and shredded cheese.
Mix well to combine, then season with salt and pepper to taste.
Chill for at least 30 minutes before serving to let the flavors meld.
Garnish with extra dill or pickle slices, if you’d like!

Notes

Use refrigerated deli pickles for the best flavor.
Can be made a day ahead—it gets even better after sitting in the fridge!
Add diced ham or chopped hard-boiled eggs to make it more of a meal.