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Easy Pickle Pasta Salad — Tangy Dill Summer Side with crunchy pickles and fresh dill.

Easy Pickle Pasta Salad

A tangy and creamy pasta salad loaded with dill pickles, perfect for summer gatherings or last minute invites.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta Base
  • 3 cups short pasta (rotini, shells, or elbows) Cooked and cooled
Salad Mix
  • 1 cup dill pickles, chopped Plus a splash of pickle juice
  • 1 cup cheddar cheese, cubed or shredded Use a mild cheese
  • 1/2 cup red onion or green onions, chopped Just enough for a little bite
  • 1/4 cup fresh dill If available for brighter flavor
  • 1/2 cup mayonnaise For creaminess
  • 1/4 cup sour cream or Greek yogurt For added creaminess
  • 1 tablespoon mustard A small squeeze helps with tang
  • 1 teaspoon salt Go easy on salt as pickles are salty
  • 1/2 teaspoon black pepper

Method
 

Preparation
  1. Cook the short pasta according to package instructions. Drain and rinse under cold water.
  2. Let the pasta cool completely. Spread it on a sheet pan for faster cooling if needed.
  3. In a large bowl, combine the chopped dill pickles, cheese, onions, and fresh dill.
  4. In a separate bowl, mix together the mayonnaise, sour cream, mustard, salt, and pepper.
Mixing
  1. Once the pasta is cool, add it to the bowl with the salad mix.
  2. Pour the dressing over the salad and mix well. Adjust seasoning with pickle juice as needed.
Chilling
  1. Cover and refrigerate for at least 1 hour before serving. Overnight is best for flavors to meld.

Notes

Store in an airtight container in the fridge for 3 to 4 days. Stir in extra mayo or pickle juice if the pasta gets dry. Do not freeze.