I enjoy the tangy pickle flavor balanced with creamy dressing.
I also like how it works perfectly for picnics, barbecues, or simple meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
16 ounces rotini pasta, cooked, drained, and cooled 2 cups whole dill pickles, diced (reserve juice) 1½ cups cheddar cheese, cubed (or Colby-jack cheese) 1 to 2 tablespoons fresh dill, chopped ½ cup mayonnaise ½ cup sour cream 1 tablespoon dried dill ½ teaspoon onion powder ½ teaspoon black pepper ½ teaspoon dried parsley 2 tablespoons dill pickle juice
Directions
I start by whisking together the mayonnaise, sour cream, dried dill, onion powder, black pepper, parsley, and pickle juice in a small bowl to make the dressing.
I add the cooled pasta to a large bowl along with the diced pickles, cheese, and fresh dill.
I pour the dressing over the mixture.
I stir everything together until well combined.
I cover the bowl and refrigerate it for at least one hour to let the flavors blend.
Before serving, I like to garnish with extra fresh dill and chopped pickles.
I sometimes include diced red onion for a sharper bite.
I can swap cheddar with mozzarella or pepper jack for a different taste.
For a lighter version, I use Greek yogurt instead of sour cream.
storage/reheating
I store the pasta salad in an airtight container in the refrigerator for up to 3 days.
I stir it before serving since the dressing can settle.
I do not reheat it because it is best served cold.
FAQs
Can I make this ahead of time?
Yes, I prepare it in advance and let it chill to improve the flavor.
What pasta works best?
I prefer rotini, but I can use any short pasta like penne or shells.
Can I use sweet pickles?
I prefer dill pickles, but I can use sweet pickles for a different flavor.
How do I keep it creamy?
I add a little extra mayo or sour cream if it dries out in the fridge.
Can I make it without cheese?
Yes, I simply leave out the cheese or replace it with a dairy-free option.
Conclusion
Dill Pasta Salad is a creamy, tangy, and flavorful dish that is easy to make and perfect for sharing. I like preparing it when I want a refreshing side that stands out with bold pickle flavor.
Creamy Dill Pasta Salad loaded with tangy pickles, cheddar cheese, and fresh dill in a rich, flavorful dressing. A refreshing side dish perfect for BBQs and potlucks.
Author:Emma
Prep Time:15 minutes
Total Time:1 hour 15 minutes
Yield:8 servings
Category:Salad, Side Dish
Method:Boiling, Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
16 ounces rotini pasta, cooked, drained, and cooled
2 cups dill pickles, diced (reserve juice)
1½ cups cheddar cheese, cubed (or Colby-Jack)
1–2 tablespoons fresh dill, chopped
For the Dressing: ½ cup mayonnaise
½ cup sour cream
1 tablespoon dried dill
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon dried parsley
2 tablespoons dill pickle juice
Instructions
In a small bowl, whisk together mayonnaise, sour cream, dried dill, onion powder, black pepper, parsley, and pickle juice until smooth.
In a large bowl, combine cooled pasta, diced pickles, cubed cheese, and fresh dill.
Pour the dressing over the pasta mixture and stir until everything is well coated.
Cover and refrigerate for at least 1 hour to let the flavors meld.
Before serving, garnish with extra fresh dill and chopped pickles if desired.
Notes
Make sure pasta is completely cooled to prevent cheese from melting.
Adjust pickle juice for more or less tanginess.
Best served chilled—perfect for meal prep or next-day flavor.
You can add cooked bacon bits or ham for a heartier version.
