Julie Clark
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Dill Pickle Pasta Salad
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Pickles add a pop of tangy flavor to this picnic salad recipe. Dill Pickle Pasta Salad with a fresh dill, cool & creamy dressing.
Table of Contents
As far as pasta salad recipes go, traditional Italian pasta salad normally finds its way to our family summer picnic table as the perfect side dish. Orzo pasta salad is my favorite, but when I got a large amount of fresh dill last week at the grocery, I knew I needed to make dill pickle pasta salad.
It’s creamy, cool, has the crunch of dill pickles and goes perfectly with a bacon cheeseburger fresh off the grill.
About this Dill Pickle Pasta Salad Recipe:
- Flavor: Pasta salads are usually flavored with spices such as Italian dressing or vinaigrette. This mayo based pasta salad sauce uses dill pickle juice and lemon juice for that tangy dill pickle flavor. Unlike other pasta salads, this one has just a little bit of a spicy kick from the pepper jack cheese and the red pepper flakes.
- Texture: This is similar in texture to just about any other pasta salad. The noodles are soft and the dill pickles and peppers are crunchy. The cheese and sauce adds a creaminess and it all goes so well together.
How to Make Dill Pickle Pasta Salad
- Prepare the sauce. Combine all ingredients in a small bowl and whisk well. Pour into an airtight container and refrigerate until ready to use.
- Prepare the pasta. Bring 4 cups of salted water to a boil, then add in the pasta. Cook according to package directions. Drain and rinse under cold water. Refrigerate the cooked pasta while preparing pasta salad ingredients so that it cools down.
- Dice the orange bell pepper and the red onion. Cut the cheese into small cubes. Cut the pickles into small pieces as well.
- Combine the pasta, veggies, cheese, pickles and bacon bits in a large bowl. Pour in the sauce and stir to coat.
Recipe Variations
- Use any type of pasta you’d like. Bowtie pasta, macaroni or even gluten free pasta.
- This creamy pasta salad recipe has the best flavor when you use fresh herbs such as fresh dill weed. Yes, it already has the dill pickle flavor, but that fresh dill weed just adds a nice pop. You can also add fresh parsley.
- Switch up the fresh veggies. Add tomato or even olives if you’d like.
- Don’t like pepper jack cheese? Try sharp cheddar cheese or colby jack cheese.
Make it a meal.
This is one of the best pasta salads and makes a great summer meal picnics, potlucks and family reunions. Try serving with:
- grilled chicken
- fruit salad
- baked beans
- veggie tray with dill pickle dip
Storage Instructions
Store this cold salad in an the fridge for up to 3 days. It is best eaten within 24 hours of making the salad. You can make it in advance, but not more than 24 hours in advance.
You may also love our taco pasta salad and macaroni salad!
Dill Pickle Pasta Salad
Pickles add a pop of tangy flavor to this picnic salad recipe. Dill Pickle Pasta Salad with a fresh dill, cool & creamy dressing.
Servings 9
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Ingredients
For the dressing:
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons pickle juice
- 2 tablespoons lemon juice
- 1 tablespoon garlic paste
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ⅛ teaspoon red pepper flakes
For the salad:
- 1 pound cavatappi pasta (or other shape pasta)
- 1 orange bell pepper diced
- 1 red onion diced
- 8 ounces pepper jack cheese cut into cubes
- 4 dill pickles
- ½ cup real bacon bits
- 2 tablespoons fresh dill weed for garnishing
Instructions
- Prepare the sauce. Combine all ingredients in a small bowl and whisk well. Pour into an airtight container and refrigerate until ready to use.
- Prepare the pasta. Bring 4 cups of salted water to a boil, then add in the pasta. Boil pasta according to package directions until it is al dente. Do not overcook the pasta or the salad will be mushy. Drain and rinse under cold water. Refrigerate the cooked pasta while preparing pasta salad ingredients so that it cools down.
- Dice the orange bell pepper and the red onion. Cut the cheese into small cubes. Cut the pickles into small pieces as well.
- Combine the pasta, veggies, cheese, pickles and bacon bits in a large bowl. Pour in the sauce and toss to coat.
- Garnish with fresh dill.
- Refrigerate until serving.
- Store leftovers in the refrigerator.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 9 (large servings), with 1 serving being 1/9 of the pasta salad. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 514kcal | Carbohydrates: 42g | Protein: 17g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 918mg | Potassium: 245mg | Fiber: 2g | Sugar: 4g | Vitamin A: 773IU | Vitamin C: 20mg | Calcium: 237mg | Iron: 1mg
Frequently Asked Questions
How long is dill pickle pasta salad good for?
Store this cold salad in an the fridge for up to 3 days. However, it is best eaten within 24 hours.
Can you freeze dill pickle salad?
No. This is not a good salad to freeze.
Can I make this pasta salad in advance?
Dill pickle pasta salad is best eaten within 24 hours of making the salad. You can make it in advance, but not more than 24 hours in advance.
Other Favorite Salad Recipes
Salads are some of our favorite recipes to make! Whether they are loaded with meat, potatoes, veggies or a combination of all three, you’re sure to find a new one to love.
Would love to have recipes 😋