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Looking for the best Dill Pickle Pasta Salad? This recipe is it. I tested this recipe with all kinds of pickles, mix-ins and pasta, and I can guarantee this is the freshest, most flavorful version of this recipe you will find. Plus, it’s loaded up with texture, which I think every great macaroni salad should be.
Something I learned during my time as an Assistant Food Editor at Cuisine at Home Magazine is that home cooks are always on the lookout for new side dish recipes. As a result, I’ve developed hundreds of side dish recipes for any season and any occasion.
But this macaroni salad with dill pickles just might be my favorite. It’s the side dish I make the most often and it’s the side dish my friends and family request time and time again (along with my Tomato Watermelon Salad).
What you can expect from this pasta salad with dill:
- a light, not gloopy dressing
- great herby dill flavor
- lots of crunchy texture to balance the creamy dressing and buttery cheese
- a great pickle-y tang
I intentionally keep the amount of mayo to a minimum. Plus, I thin it out with an equal amount of pickle brine. This combo creates something akin to a lightly creamy vinaigrette.
The harmony of savory, tangy and bright flavors make this salad absolutely noteworthy. Each bite is creamy, crunchy and crisp all at once. And finally, to drive home the pickle theme, don’t forget to add in a ton of fresh dill.
Ingredients in Dill Pickle Pasta Salad
- Pasta: Any small to medium pasta shape will work here. We like Cavatelli, but orzo, shells, or elbows all work well. Feel free to use whole-wheat pasta or any bean/lentil-based pasta.
- Mayonnaise: I love to use olive oil mayonnaise in this pasta salad. Just as delicious as regular mayo with a touch more flavor. Feel free to use whatever mayonnaise you like. To make this recipe vegan, use vegan mayonnaise and skip the Cheddar cheese.
- Fresh Pickles + Pickle Brine: It is SO important that you seek out fresh pickles sold in the refrigerated section (I use Gillo’s—they’re amazing). Fresh pickles have more flavor and a better texture than those sold in the pantry section.
- Celery: I think every great pasta salad needs some fresh veg, and celery is just the thing for this salad. It add crunch and brightness without imparting too much flavor.
- Sharp Cheddar Cheese: Aged sharp white Cheddar, such a Cabot, is absolutely delicious in this Dill Pasta Salad. We don’t recommend using regular Cheddar—there’s just something about the sharpness of aged white cheddar that pairs beautifully with the dill.
- Fresh Dill: If there was ever a recipe to really drive home a specific flavor profile, this is it. Load the salad up with even more dill flavor in the form of fresh dill. Feel free to add in whatever fresh herbs you like—chives would be dynamite. Use leftover dill to make my Dill Ranch Dressing or Sheet Pan Salmon BLTs.
How to Make This Dill Pickle Salad Recipe
- Cook the pasta to al dente by following the package instructions.
- Meanwhile, make the dill pickle dressing by whisking together the mayonnaise, dill pickle brine and fresh dill.
- Drain the pasta and immediately add the hot pasta to the bowl with the dressing. Toss to coat, stirring frequently, until the pasta has cooled and the dressing has thickened/partially been absorbed. I promise the dressing will thicken!
- Add the diced dill pickles, celery and Cheddar and toss to combine. Season to taste with tons of black pepper and additional pickle brine to taste.
Dill Pickle Salad Tips
- If you aren’t using refrigerated pickles, add the pickle brine incrementally to avoid over-seasoning the pasta salad. Start with ¼ cup then add my tablespoon until you reach your desired saltiness and texture.
- If you already have baby dills on hand, you can use those. Just be sure to season with the pickle brine slowly as it will likely be saltier than fresh refrigerated pickles.
- I prefer fresh dill over dried dill, but in a pinch you can use dried. Start with 2 teaspoons and adjust to taste from there.
Storing Macaroni Pickle Salad
This salad can easily be made ahead and stored in the refrigerator in an airtight container. Stored this way, it should last up to 4 days. Do not freeze this salad.
What to Serve it With
Sandwiches
Salmon BLT Sandwiches
Grilling & BBQ
Chimichurri Chicken
Dinner
Steak Bites
Pork
Pork Chop Brine
Dill Pickle Pasta Salad Recipe
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Ingredients
- 8 ounces small-shaped dry pasta, such as cavatelli (2 cups)
- ½ cup olive oil mayonnaise
- ½ cup pickle brine
- 2 tablespoons chopped fresh dill
- 1 cup chopped fresh pickle spears*
- 1 cup thinly sliced celery
- 4 ounces diced aged white Cheddar
- Cracked black pepper
Instructions
- Bring a large pot of water to a boil. Season with 2 tablespoons kosher salt, add pasta and cook until al dente according to package directions.
- Meanwhile, in a large bowl whisk together mayonnaise, pickle brine and dill.
- Drain pasta then immediately add cooked pasta to bowl with dressing; toss to combine then let rest 5 minutes.
- Add pickles, celery, and Cheddar; toss to combine then season with black pepper and additional dill or brine to taste.
Equipment
Notes
Nutrition
I added some sliced black olives for contrast visually
Love that idea Sabré!
I’ve had my eye in this recipe since you posted it last spring…I finally made it today and it’s everything you promised…simple, savory, tangy, bright, crisp, creamy and crunchy…I plan on serving it with French dip sandwiches…your recipe, as always, is spot on…a great year round side to accompany a variety of dishes…thanks Lauren!!!
Hi Kelly! I’m so glad you enjoyed this pasta salad! 🙂 it’s so bright and tasty!
If you’re a pickle lover, make this! So good!!!
Yay! I’m so glad you enjoyed this one Erin!
Um…delicious!! Our new favorite pasta salad. Thank you!
My husband and I absolutely love this salad. We make it often and get rave reviews when we serve it to others. If you enjoy pickles, it is a must have salad!!