Creamy Dill Pickle Pasta Salad
I was going through a pickle phase and really wanted to try it in a pasta salad, so I made dill pickle pasta salad.
It has diced crunchy dill pickles, sweet onions, cracked pepper, and mayo, and it turned out so good. It’s cold, tangy, and the perfect side for burgers, sandwiches, or anything off the grill.
Why You’ll Love This Recipe
- Loaded with pickles – Crunchy, tangy, and so good.
- Easy to make – No complicated steps.
- Pairs with anything – Serve it with burgers, sandwiches, or grilled chicken.
Ingredients For The Best Dill Pickle Pasta Salad
This pasta salad starts with macaroni, which holds onto the dressing. Chopped dill pickles add crunch, while a creamy dressing made with pickle juice, mayo, and a little mustard ties everything together.
What You’ll Need
- Large elbow macaroni – Holds the creamy dressing perfectly.
- Dill pickles – The star ingredient! Use your favorite crunchy variety.
- White onion – Finely diced for a little sharpness.
- Mayo – The only dressing you need! Full-fat, light, or even vegan mayo all work.
- Pickle brine (or pickle vinegar) – Gives it that extra tang.
- Fresh dill – Just a light touch, optional, if you're not a fan.
- Fresh parsley – Chopped, optional.
How to Make It (Step-by-Step Instructions)
Step 1: Cook the Pasta
Bring a large pot of heavily salted water to a rolling boil. Add the large elbow macaroni and cook until al dente. Drain, then add a few ice cubes to the pasta while it sits in the colander. Set aside to cool.
Step 2: Mix the Dressing
In a large bowl, whisk together mayo, pickle brine, finely diced white onion, and a small amount of fresh dill until smooth.
Step 3: Combine Everything
Add the cooled macaroni and chopped dill pickles to the bowl. Stir until everything is well coated in the creamy dressing.
Step 4: Serve & Store
Serve immediately or chill for at least 30 minutes for the best flavor. Store in the fridge for up to 3 days.
Top Tip
For the best flavor, let the pasta salad sit in the fridge for at least 30 minutes before serving. This gives the pickles and brine time to blend into the dressing!
Variations (Add-In Ideas)
- Grilled Chicken – Add chopped grilled or rotisserie chicken for extra protein.
- Cheese – Mix in shredded cheddar or crumbled feta.
- More Crunch – Stir in diced celery or extra chopped pickles.
- Spicy Kick – Toss in diced jalapeños or a pinch of red pepper flakes.
- Extra Tangy – Swap half of the mayo for sour cream or Greek yogurt.
Storage & Re-Serving
Storage:
- Store in an airtight glass container in the fridge for up to 3 days.
Re-Serving & Refreshing:
- The pasta may absorb some of the dressing over time. Before serving, stir in a little extra mayo and a splash of pickle brine to bring back the creaminess.
- Serve cold—no reheating needed.
What To Serve With This
Try these other recipes from the blog:
- Smash Burger Tacos
- Crispy Chicken Sandwich
- Popeyes Cajun Fries (Copycat Recipe)
If You Like This, Then You’ll Love
If you love dill pickle pasta salad, check out these recipes from the blog:
- Pickle Pico De Gallo
- Creamy Macaroni Salad
- Dill Pickle Chicken Salad
I love reading your comments, and I try to get to all of them! Have you made dill pickle pasta salad before? Let me know how you like to serve it!
Dill Pickle Pasta Salad
Ingredients
Equipment
Method
- Prep: Bring a large pot of heavily salted water to a rolling boil. Add 2 cups large elbow macaroni and cook until al dente. Drain, add a few ice cubes, and set aside in the colander to cool.
- In a large bowl, mix 1.5 cups mayo, ⅓ cup pickle brine, finely diced white onion, and cracked black pepper until smooth.
- Stir in the chopped dill pickles and fresh dill (if using).
- Add the cooled macaroni to the bowl and stir until fully coated in the dressing.
- Serve immediately or chill before serving. Store in the fridge for up to 3 days.
