Dill Pickle Creamy Pasta Salad Recipe

Dill pickle lovers unite with this tasty and easy Dill Pickle Pasta Salad with an easy five-ingredient dressing, dill pickles, cheddar cheese, and fresh dill.  This perfect side dish is great for potlucks, picnics, barbecues, and family reunions.

Course: pasta salad

Cuisine: American

Prep Time: 5minutes 

Cook Time: 10minutes 

Servings: 10 servings

Calories: 418kcal

Author: Beth Pierce


Salad Dressing

  • 1 cup mayonnaise
  • ½ cup sour cream
  • ¼ cup dill pickle juice from the pickle jar
  • ½ teaspoon onion powder
  • 2 tablespoon fresh chopped dill plus more for garnish


  • 1 lb. cellentani or corkscrew pasta
  • 2 cups diced baby dill pickles plus more for garnish
  • 1 ½ cups cubed sharp cheddar cheese
  • Kosher salt and fresh ground black pepper to taste


  • Bring a large pot of salted water to a boil.  Cook your pasta al dente according to the package directions. Drain in a colander and rinse with a little cold water to stop the cooking process and keep your pasta from sticking.  Drain well and add the pasta to a large bowl.
  • In a small bowl, stir together the mayonnaise, sour cream, pickle juice, onion powder, and fresh dill.
  • Stir the mayonnaise mixture, dill pickles, and cheddar cheese cubes into the pasta.
  • Season with kosher salt and fresh ground black pepper to taste. Garnish with chopped fresh dill.


  • This pasta salad can be made ahead of time, but wait until you are ready to serve to combine it with the dressing.
  • People always ask me if I should use Miracle Whip or real mayonnaise. I am partial to real mayo and especially fond of Dukes. However, I am sure that this salad would taste delicious with Miracle Whip as well.
  • Cut the cheese into small cubes. Other cheeses that work well with this include white cheddar, Pepper Jack, Monterey Jack, and Colby Jack Cheese.
  • I like the baby dill pickles for this salad, but any size dill pickle works as long as you cut them up.
  • Other seasonings to experiment with include garlic powder, paprika, cayenne, or even a little Cajun seasoning.
  • Make it a full meal by adding protein.  Think ham, chicken, or bacon
  • Other fresh veggies to add include cherry tomatoes, celery, bell peppers, and red onion.
  • Keep this salad covered and refrigerated until ready to serve.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. If it seems a little dry, add a little bit of mayo, sour cream, or a splash of pickle juice.


Calories: 418kcal | Carbohydrates: 36g | Protein: 11g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 603mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 314IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg


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