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–+ servings
a large white bowl filled with dill pickle and cheese past salad with a creamy dressing
5 from 8 votes

Dill Pickle Pasta Salad

This delicious, quick, and easy Dill Pickle Pasta Salad features crunchy pickles, cheddar cheese, extra dill, and a creamy and tangy dressing.
Author Diana
Servings 6 servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Equipment

Ingredients

  • 3 cups (12oz/340g) uncooked pasta any small shape
  • 1 cup sliced dill pickles reserve the pickle juice
  • ½ small yellow or white onion diced
  • 1 cup diced cheddar or Colby Jack cheese

For the Dressing:

  • ½ cup mayonnaise real mayo, full-fat, see note 1
  • ½ cup greek yogurt or sour cream
  • 2 tablespoons pickle juice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons fresh dill chopped, or 2 teaspoons dried dill, See note 3

Instructions

  • Cook pasta until al dente in salted water according to the package instructions. Usually 10-12 minutes. Drain and rinse under cold water to stop the cooking process.
  • As the pasta is being cooked, make the dressing: In a bowl, combine mayo with yogurt, pickle juice, onions, salt, pepper, and fresh dill.
  • In a large bowl, combine the cooked pasta with sliced pickles, onion, and cheddar cheese. Dress the salad with the dressing.
  • Serve right away or cover and chill in the fridge for an hour (it’s nicer chilled) then serve.

Notes

  1. Be sure to use full-fat mayo and yogurt or sour cream to make the dressing. I’d also avoid Miracle Whip or other similar salad dressings.
  2. Add other ingredients to the salad if you'd like! Chopped hard boiled eggs, other pickled veggies like banana peppers or capers, or fresh veggies like bell peppers or shredded carrots could be delicious. 
  3. Fresh herbs are best, but if you don't have fresh dill, use 2 teaspoons of dried dill instead. You'll need less of the dried herb to get the same amount of flavor. 
  4. To Store: Store any leftovers in the refrigerator in an airtight container for up to 3 days. Be sure not to allow this salad to sit out at room temperature or on a hot day for very long. It’s best to keep it refrigerated at all times. 
  5. To Make Ahead: Assemble the salad up to 2 days ahead of time, but only dress it with half of the creamy dressing. Save the other half in a separate container. Just before serving, stir in the rest of the dressing so that it will taste like you just made it!

Nutrition

Calories: 660kcal | Carbohydrates: 91g | Protein: 22g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 715mg | Potassium: 343mg | Fiber: 4g | Sugar: 4g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/dill-pickle-pasta-salad/