Dill Pickle Pasta Salad: The Incredible Ultimate Recipe You’ll Love

Why You’ll Love This Recipe

Tasty combination of tangy pickles and creamy dressing with a hint of dill makes it addictive.
Crunchy texture from pickles, celery, and onions contrasts beautifully with the soft pasta.
Quick and easy to make in 25 minutes, plus a short chill time for full flavor.
Great for any occasion—serve it as a side dish or enjoy it on its own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz. rotini pasta
1 cup dill pickles, diced
½ cup diced red onion
½ cup diced celery
1 cup sour cream
½ cup mayonnaise
2 tbsp dill weed
1 tbsp apple cider vinegar
Salt and pepper, to taste
Optional: chopped fresh dill for garnish

Directions

Cook the Pasta: In a large pot of salted boiling water, cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Prepare the Vegetables: While the pasta cooks, dice the dill pickles, red onion, and celery into small pieces for easy mixing.
Mix the Dressing: In a large mixing bowl, combine sour cream, mayonnaise, dill weed, apple cider vinegar, salt, and pepper. Stir until smooth and well combined.
Combine Ingredients: Once the pasta is cool, add it to the bowl with the dressing. Then, fold in the diced pickles, red onion, and celery. Stir gently until the pasta and vegetables are evenly coated.
Chill the Salad: Cover the bowl with plastic wrap or transfer the salad to a sealed container. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Taste and Adjust: Taste the salad and adjust the seasoning, adding more salt, pepper, or dill weed if desired.
Serve: Give the salad a final stir, garnish with chopped fresh dill (optional), and serve.

Servings and timing

Serves: 6
Prep time: 15 minutes
Chill time: 30 minutes
Total time: 45 minutes

Variations

Vegan version: Use a vegan sour cream and mayonnaise alternative.
Add some heat: Throw in a few finely chopped jalapeños for a spicy kick.
Herb variation: Use fresh chopped parsley or tarragon instead of dill for a unique flavor.
Extra crunch: Add in some roasted sunflower seeds or toasted pecans for extra texture.
Cheese lover: Stir in some shredded cheddar cheese for added creaminess and flavor.

Storage/reheating

Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
Reheating: This salad is best served cold and doesn’t require reheating. If it gets too thick in the fridge, stir in a little more sour cream or mayo to loosen it up.
Freezing: Freezing isn’t recommended as the texture of the salad will change once thawed.

FAQs

1. Can I make this pasta salad ahead of time?

Yes, it’s even better after chilling for a few hours or overnight, as the flavors have time to blend.

2. What if I don’t like sour cream?

You can substitute it with Greek yogurt or just use more mayonnaise for a creamy texture.

3. Can I use other pasta shapes?

Absolutely! Penne, elbow macaroni, or farfalle would all work well in this recipe.

4. Can I make this recipe gluten-free?

Yes, simply use a gluten-free pasta of your choice.

5. How can I make it spicier?

Add a chopped jalapeño or a teaspoon of hot sauce to the dressing for some heat.

6. Can I add meat to this salad?

Yes, diced chicken would complement the flavors nicely.

7. What kind of pickles should I use?

Dill pickles are ideal for their tangy flavor, but you could use bread-and-butter pickles for a sweeter variation.

8. Can I add more veggies?

Feel free to add other veggies like bell peppers, cucumbers, or shredded carrots to the mix for variety.

9. Can I freeze this pasta salad?

Freezing is not recommended due to the creamy dressing, which could separate once thawed.

Conclusion

Dill Pickle Pasta Salad is the perfect side dish for any meal with its creamy, tangy, and crunchy flavor profile. Quick to make and customizable with your favorite ingredients, it’s guaranteed to be a crowd-pleaser at your next BBQ, picnic, or family gathering.