I love this recipe because it comes together in just 20 minutes and uses simple ingredients. The dill pickles give the pasta salad a bright, zesty flavor, while the creamy dressing makes every bite rich and satisfying.
It is also great for cookouts, lunches, potlucks, or easy weeknight sides. I like that it can be made ahead and chilled until serving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz rotini pasta 1/2 cup celery, chopped 1/2 cup white onion, chopped 1 cup dill pickles, chopped 1/2 cup mayonnaise 1/4 cup sour cream 1 tablespoon dill pickle juice 2 teaspoons apple cider vinegar 1 teaspoon ground mustard 1/2 teaspoon ground coriander 1/2 teaspoon kosher salt 1 tablespoon fresh dill, minced, plus more for garnish
Directions
I start by bringing a large pot of water to a boil. I cook the rotini pasta for about 9 minutes, or according to the package directions, until tender.
While the pasta cooks, I make the dressing. I mix mayonnaise, sour cream, fresh dill, ground mustard, coriander, salt, apple cider vinegar, and dill pickle juice in a small bowl until smooth.
Once the pasta is cooked, I drain it and add it to a large bowl with the chopped celery, onion, and dill pickles. I pour the dressing over the pasta and mix everything well until coated.
I finish the salad with extra fresh dill on top before serving.
I sometimes add shredded cheddar cheese for a richer flavor. I also like adding chopped hard-boiled eggs when I want the salad to feel more filling.
For extra crunch, I add more celery or a little chopped cucumber. For a stronger pickle flavor, I stir in an extra splash of dill pickle juice.
storage/reheating
I store this pasta salad in an airtight container in the refrigerator for up to 3 days.
I do not reheat it because I like serving it cold. Before serving leftovers, I stir it well and add a small spoonful of mayonnaise or pickle juice if it needs to be refreshed.
FAQs
Can I make Dill Pickle Pasta Salad ahead of time?
Yes, I like making it ahead because the flavors get even better after chilling.
Can I use a different pasta shape?
Yes, I can use shells, elbow macaroni, bowties, or penne instead of rotini.
Can I add more pickles?
Yes, I add more pickles when I want a stronger tangy flavor.
Should I rinse the pasta after cooking?
I like rinsing the pasta with cold water to cool it down quickly and keep the salad from becoming warm.
Can I make this recipe lighter?
Yes, I can use light mayonnaise or replace some of the mayonnaise with extra sour cream or Greek yogurt.
Conclusion
This Dill Pickle Pasta Salad is quick, creamy, and packed with tangy pickle flavor. I like serving it cold as an easy side dish for gatherings, lunches, or simple family meals.
Creamy, tangy, and loaded with crunchy pickles, this easy pasta salad is a quick side dish for BBQs, potlucks, and summer meals.
Author:Sarah
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:6 servings
Category:Side Dish
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
8 oz rotini pasta
1/2 cup celery, chopped
1/2 cup white onion, chopped
1 cup dill pickles, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon dill pickle juice
2 teaspoons apple cider vinegar
1 teaspoon ground mustard
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1 tablespoon fresh dill, minced, plus more for garnish
Instructions
Bring a large pot of water to a boil. Cook rotini pasta according to package directions, about 9 minutes. Drain and let cool slightly.
In a small bowl, mix mayonnaise, sour cream, dill, ground mustard, coriander, salt, apple cider vinegar, and dill pickle juice until smooth.
Add cooked pasta, celery, onion, and dill pickles to a large bowl. Pour dressing over the salad and mix well.
Garnish with extra fresh dill, if desired, and serve.
Notes
For the best flavor, chill the pasta salad for 30 minutes before serving. Add extra pickle juice for a tangier taste.
