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Dill Pickle Pasta Salad

Print Recipe
4.67 from 3 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Yield 5 cups
Category Salad/Side dish
Cuisine American


A pasta salad that celebrates the tangy and salty flavor of pickles!


  • 8 ounces small-shaped dry pasta, such as cavatelli (2 cups)
  • ½ cup olive oil mayonnaise
  • ½ cup pickle brine
  • 1 cup chopped fresh pickle spears*
  • 1 cup thinly sliced celery
  • 4 ounces diced aged white Cheddar
  • 2 tablespoons chopped fresh dill
  • Cracked black pepper


  • Bring a large pot of water to a boil. Saeson 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.


  • Make it vegan: use vegan mayo and skip the cheese.
  • As the pasta salad cools and sets, the dressing will thicken. Adjust with additional pickle juice to mayo to preference. Same goes with taste. All pickles and brines are different, so season to taste with additional pickle brine and black pepper to taste.
  • The type of pickle you use matters! We recommend using fresh pickles sold in the refrigerated section of the grocery store. Aside from being fresh, they’ve also got a better flavor. If you’re not using fresh pickles, add the pickle brine in 2 tablespoon increments as it will likely be saltier.


Serving: 1/2 cupCalories: 214kcalCarbohydrates: 17gProtein: 6gFat: 13gSaturated Fat: 3gCholesterol: 16mgSodium: 550mgFiber: 1.5gSugar: 1g
Keywords Dill Pickle Pasta Salad, Pickle Pasta Salad
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