I love how easy and flavorful this salad is. It’s ready in just 15 minutes, making it perfect for last-minute get-togethers, BBQs, or potlucks. The combination of creamy dressing, sharp dill pickles, and cheddar cheese creates that ideal balance of tangy and savory. It’s a guaranteed hit whenever I need a no-fuss dish that still feels special.
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 rinsed in cool water)
2 cups whole dill pickles, diced (about 5 large pickles), plus reserved juice
I start by whisking together the dressing ingredients in a small mixing bowl: mayonnaise, sour cream, dried dill, onion powder, black pepper, dried parsley, and dill pickle juice.
In a large salad bowl, I combine the cooled rotini pasta, diced dill pickles, cubed cheese, fresh dill, and the prepared dressing.
I make sure the pasta is completely cooled before mixing—if it’s still warm, the cheese could start to melt.
I stir everything together until well combined, making sure the dressing coats every piece of pasta.
I cover the salad with plastic wrap and refrigerate it for at least one hour to let the flavors blend.
Right before serving, I garnish it with extra fresh dill and a few more chopped pickles for extra crunch and brightness.
Servings and timing
This recipe makes 8 servings and comes together in just 15 minutes. It’s ideal when I need something fast but still flavorful and satisfying.
Variations
Sometimes I add chopped red onion or celery for extra crunch, or swap the cheddar for Monterey Jack or pepper jack for a little kick. If I want it even tangier, I throw in a splash more pickle juice or some chopped banana peppers. For a lighter version, I use Greek yogurt in place of the sour cream or mayo.
Storage/Reheating
I store this pasta salad in an airtight container in the fridge for up to 3 days. The flavor actually improves after sitting overnight. Since it’s served cold, there’s no need to reheat—just give it a good stir before serving again.
FAQs
Can I make this pasta salad ahead of time?
Yes, I often make it a day ahead. It gives the dressing time to soak into the pasta and enhances the overall flavor.
What type of pasta works best?
Rotini works great because the spirals hold onto the dressing, but I’ve also used shells or penne with good results.
Can I use sweet pickles instead of dill?
This recipe is all about dill, but if I’m a fan of sweet and tangy, I can swap in sweet pickles for a different flavor profile.
How do I keep the pasta from getting soggy?
I make sure not to overcook the pasta and rinse it in cold water to stop the cooking process. It helps keep everything firm and fresh.
Is this dish vegetarian?
Yes, it’s completely vegetarian as written. If I want to add protein, grilled chicken or hard-boiled eggs are great add-ins.
Conclusion
Dill Pasta Salad is one of those recipes I can throw together in no time, and it always hits the mark. With its creamy, herb-packed dressing and that signature dill pickle punch, it’s a refreshing and satisfying side dish I love making again and again. Perfect for parties, picnics, or just a quick weekday lunch.
In a small mixing bowl, whisk together mayonnaise, sour cream, dried dill, onion powder, black pepper, dried parsley, and dill pickle juice to create the dressing.
In a large salad bowl, combine cooled pasta, diced dill pickles, cubed cheese, fresh dill, and the prepared dressing.
Stir until all ingredients are well mixed and evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to blend.
Garnish with additional fresh dill and chopped pickles before serving.
Notes
Make sure the pasta is completely cooled to prevent the cheese from melting.
You can adjust the amount of dill or pickle juice based on taste preference.
This salad is best served chilled and can be made a day in advance.
