ByCorey Created Updated
This post may contain affiliate links. Read mydisclosure policy.
Now that the weather is starting to warm up, I’m feeling less enthusiastic about hot soups and casseroles. At the end of a warm day, a nice, chilled salad seems a lot more appealing. Naturally, I’ve got lots of cold salad recipes already. There’s my Tarragon Chicken Salad, my Best Potato Salad, and of course, my beloved coleslaw. But lately, I’ve been feeling in the mood for something…different. Something with a twist.
And here’s my twist: Dill Pickle Pasta Salad.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox+ sign up for all the latest recipes!
This starts out like a classic pasta salad, with cubed cheddar and a creamy, garlicky dressing. But then comes the twist: the juicy crunch and sour-salty flavor of a good dill pickle. In fact, for good measure, it’s got half a cup of the pickle juice thrown in, so that pickle-y flavor spreads throughout the whole dish. This is one pasta salad that’s definitely twisted. And I’m loving it!
Dill Pickle Pasta Salad
- Place cooked pasta in a large mixing bowl.
- Add in cheese, pickles, pickle juice, dill, mayo, sour cream, pepper and garlic salt, stir to combine.
- Cover and refrigerate for at least 2 hours.
Here are more pasta salads we love!
- Summer Bowtie Pasta Salad
- Taco Pasta Salad
- BBQ Chicken Pasta Salad
5 from 25 votes
click the stars to rate!
Dill Pickle Pasta Salad
Author Corey Valley
Are you ready for a twist on a family favorite? Here’s my twist: Dill Pickle Pasta Salad. It is serisouly the best pasta salad you will ever have!
Prep Time 15 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
- 1 lb elbow pasta salad cooked
- 8 oz cheddar cheese cubed
- 2 cups sliced dill pickles
- 1/2 cup dill pickle juice
- 3 Tablespoons fresh dill
- 1 cup mayo
- 1/2 cup sour cream
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic salt
Instructions
Place cooked pasta in a large mixing bowl.
Add in cheese, pickles, pickle juice, dill, mayo, sour cream, pepper and garlic salt, stir to combine.
Cover and refrigerate for at least 2 hours.
Video
Nutrition
Calories: 367kcal | Carbohydrates: 30g | Protein: 10g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 699mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 0.3mg | Calcium: 166mg | Iron: 0.8mg
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
Did You Make This Recipe?
Make sure to share it with me below!
@FamilyFreshMeals Leave A Comment @familyfresh
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Fantastic recipe! Plus you can get creative and add a handful of chopped boiled potatoes or carrots to enhance the flavors and add more texture, right? Excellent work.Reply
Have you tried this with sweet pickles??Reply
I haven’t Wendy.. but that does sound like a yummy idea!
Reply
I also added feta cheese and sundried tomato. I was a little hesitant about the pickles and pickle juice but wow….I was pleasantly surprised. Delish!!!!!Reply
Oh! Those sound like yummy additions Kathleen!
Reply
This looks delicious! I love pasta salad but haven’t had one with dill pickles before. Sounds so good! Cold salads are the best!Reply
We added bacon bits – yummers!
Reply
Will this work with Miracle Whip?
Reply
The flavor will be different if you use Miracle Whip, so I can’t say for sure Peg.
Reply
This is the best salad. Everyone loved it so much. The second tome I made it, I added a cup pf sweet gerkins on add ition to the two cups of sliced baby dills to the recipe and 1/4 tsp ceyenme pepper instead of garlic salt. It was also very good.
Reply
I kinda just made this! I changed it up by adding chopped onion, carrot, celery, and red bell pepper. I also made it with Veganase and vegan sour cream instead of dairy (yeah, took out the cheese too, sorry). Absolutely delish. I may not share this batch with the hubbins & kiddos, as it’s that good.I see you have nutritional content, which is great, but what is a serving size? It says 12 servings, but that’s not helpful without a suggested serving size. Is it a cup or half a cup?
Reply
I love the recipe! It’s definitely a change up to regular old macaroni salad or potato salad.Reply
It’s about 1/2 a cup
Reply
Can you make this recipe day before you serve it
Reply
You sure can! I think it tastes better the next day.
Reply
Thanks and the cheese also or put in the next day
Reply
hey there, i'm corey!
I'm so happy you're here!
This blog is full of my love of food, photography family and friends. Have fun looking around! I hope you find a couple yummy recipes to try.
Meet Corey
Printables + New Recipes
join the family!
Subscribe to get the latest recipes delivered straight to your inbox plus our free printable menu plan!
