Dill Pickle Pasta Salad is the zippy, creamy, crunchy side dish you didn’t know you needed—but now won’t be able to live without! If you're the person who secretly drinks a little pickle juice straight from the jar (no judgment!), this pasta salad is your spirit snack.
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What makes this recipe irresistible
It’s all about the contrast—tender pasta, creamy dressing, sharp cheddar, and that bold, briny pop from chopped dill pickles. The pickle juice in the dressing gives it a next-level tang, and adding hard-boiled eggs takes it into deviled-egg-salad territory (aka flavor town).
It’s a little retro, a little modern, and 100% delicious. Plus, it tastes even better the next day—if it lasts that long!
It’s cool, briny, and ridiculously easy to make—just the thing for summer BBQs, potlucks, or weekday lunches when you want something bold, creamy and irresistible!!
Ingredients
Please refer to the printable recipe card below for the measurements for the dill pickle pasta salad.
Dill Pickle Pasta Salad
Equipment
- 1 Large mixing bowl
Ingredients
- 12 oz shell pasta or elbow macaroni or your favorite shape
- 1 ½ cups chopped dill pickles
- 1 cup diced cheddar cheese
- ½ cup finely diced red onion
- ¼ cup chopped fresh dill
- 4 hard-boiled eggs chopped
- ½ cup chopped celery
- 1 cup mayonnaise
- â…“ cup sour cream
- â…“ cup pickle juice
- 2 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Boil the pasta in salted water until al dente. Drain and rinse under cold water to stop the cooking. When cool refrigerate.
- While the pasta cooks, boil 6 eggs. Once cooled, peel and chop 4 of them. Slice the remaining 2 for that vintage salad topper vibe.
- Whisk together mayo, sour cream, pickle juice, Dijon mustard, salt, and pepper. Give it a little taste—add more pickle juice if you like it extra zippy.
- In a large bowl, mix the pasta, chopped eggs, pickles, cheese, onion, dill, and celery.
- Pour in â…” of the dressing and gently toss until everything’s coated in creamy dill magic. Cover and refrigerate for at least 1 hour. Longer is better—it gives those retro flavors time to mingle. (I always add the remaining dressing right before serving.)
- Just before serving, layer on the sliced eggs, a few pickle slices, a sprinkle of paprika, and some extra dill for garnish.
Notes
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Nutrition
Frequently asked questions (FAQ’s)
Absolutely! Rotini, bow-tie, penne or shells all work great—just go with a shape that holds onto the dressing.
Yes! In fact, it’s better after a few hours in the fridge. Make it the night before and let the flavors hang out and do their thing.
Sure... but then it’s a totally different vibe. This recipe really showcases the dill flavors.
Deb’s top tips
Chef's tip!! Soak diced red onion in a little pickle juice while prepping the rest—it softens the flavor and adds extra tang.
- If the salad seems a little dry after chilling, stir in the reserved salad dressing or a spoonful of mayo and a splash of pickle juice before serving.
Related recipes
If you’re loving this Dill Pickle Pasta Salad, don’t stop there—my BBQ Chicken Pasta Salad is another bold, flavor-packed favorite with smoky sauce, tender chicken, and plenty of crunch.
And if you’re in the mood for something a little more classic, my Italian Bow Tie Pasta Salad is loaded with fresh veggies, zesty dressing, and just the right amount of cheese.
Both are easy to make, crowd-friendly, and perfect for keeping your summer menu fresh and fun!
Wrapping it up
Whether you're serving this up at your next cookout or meal-prepping a week’s worth of lunches, Dill Pickle Pasta Salad brings the crunch, the creaminess, and that unmistakable pickle zing. It’s an easy win and a guaranteed conversation starter.
Go ahead—bookmark it, pin it, share it with your fellow pickle people!! And don’t forget to leave a review and let me know how you served it up!
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