Name: Tangy Dill Pickle Pasta Salad with Cheddar Cubes
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 lb pasta (rotini, elbow macaroni, or shells); 1 cup dill pickles (diced); 1 1/2 cups cheddar cheese cubes; 1/2 cup red onion (finely chopped); 1/2 cup mayonnaise; 1/4 cup sour cream or Greek yogurt; 1 tbsp Dijon mustard; 2 tbsp fresh dill (chopped); 2 tbsp apple cider vinegar or pickle juice; 1/2 tsp salt; 1/4 tsp black pepper

Tangy Dill Pickle Pasta Salad with Cheddar Cubes is one of my favorite refreshing twists on classic pasta salad. The zingy dill pickles bring a bright, tangy bite that pairs perfectly with creamy cheddar cubes and tender pasta. It’s a vibrant, crunchy salad that’s great for picnics, potlucks, or a quick side dish anytime I want something flavorful and easy.

Why You’ll Love This Recipe

I love how this pasta salad balances sharp, tangy flavors with creamy cheese and tender pasta. The dill pickles add an unexpected pop that livens up every bite, while the cheddar gives it a satisfying richness. It’s simple to make, holds up well in the fridge, and makes a fantastic make-ahead side that always gets compliments.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (rotini, elbow macaroni, or shells)
Dill pickles (diced)
Cheddar cheese cubes
Red onion (finely chopped)
Mayonnaise
Sour cream or Greek yogurt
Dijon mustard
Fresh dill (chopped)
Apple cider vinegar or pickle juice
Salt
Black pepper

directions

I cook the pasta according to package instructions until al dente, then drain and rinse under cold water to cool it down.
In a large bowl, I mix mayonnaise, sour cream or Greek yogurt, Dijon mustard, apple cider vinegar or pickle juice, chopped fresh dill, salt, and pepper to create the dressing.
I toss the cooled pasta with the diced dill pickles, cheddar cubes, and finely chopped red onion.
I pour the dressing over the pasta mixture and stir gently until everything is evenly coated.
I refrigerate the salad for at least 1 hour before serving to allow the flavors to meld and the salad to chill.

Servings and timing

This recipe serves about 6 people. It takes around 15 minutes to prep and cook the pasta, plus at least 1 hour chilling time. It’s perfect for make-ahead meals.

Variations

I sometimes add chopped celery or bell peppers for extra crunch. Swapping cheddar for pepper jack or smoked gouda changes up the flavor nicely. For a lighter version, I use all Greek yogurt in place of mayo and sour cream.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. This pasta salad is best served cold and doesn’t require reheating.

FAQs

Can I use frozen or jarred pickles?

I prefer fresh, crunchy dill pickles, but good-quality jarred pickles work fine if drained well.

What type of pasta holds up best?

Short, sturdy pasta shapes like rotini, shells, or elbow macaroni work best to hold the dressing and mix-ins.

Can I prepare this salad the night before?

Yes, it tastes even better after sitting overnight in the fridge as the flavors develop.

How do I keep the salad from getting soggy?

I drain the pickles well and rinse the pasta with cold water to remove excess starch before mixing.

Can I add protein to make it a meal?

Absolutely! Grilled chicken, ham cubes, or chickpeas are great additions to make it more filling.

Conclusion

Tangy Dill Pickle Pasta Salad with Cheddar Cubes is a deliciously bright and creamy dish that brings a fun twist to classic pasta salad. The tangy pickles and rich cheddar create a flavor combo I love, making it a standout side or light meal. It’s easy to prepare, stores well, and always disappears fast.