Fill Pickle Pasta Salad

There’s something about a big bowl of pickle pasta salad that instantly brightens the table.

Think tender twirls of pasta coated in a creamy, tangy dressing, flecked with vibrant green pickles and crisp veggies that add crunch to every bite.

It’s a cool, invigorating side dish that comes together surprisingly fast—perfect when you need something delicious in under 30 minutes.

This salad is made for busy weeknights, potlucks, and anyone who loves bold, zippy flavors without a lot of fuss. I first threw it together on a hectic afternoon before a backyard get-together, when I realized I’d forgotten to plan a side.

A few pantry staples, a jar of pickles, and suddenly I’d a bowl everyone hovered around, asking for “just one more scoop.”

It’s ideal for make-ahead lunches, easy entertaining, or those last-minute “bring a dish” invitations. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, tangy dill flavor in every creamy, crunchy bite
• Comes together quickly with simple ingredients and minimal prep work
• Travels well, making it perfect for picnics, potlucks, and barbecues
• Stays delicious made ahead, actually improving as the flavors meld
• Adapts easily with protein add-ins or lighter dressing swaps

Ingredients

• 12 ounces pasta shells, small — cook just to al dente so they hold up in the salad
• 1 tablespoon salt, for pasta water — seasons the pasta from the inside out
• 1 cup dill pickles, chopped — use tangy dill, not sweet pickles
• 1/2 cup dill pickle juice, divided — half for pasta, half for dressing
• 1/2 cup red onion, finely diced — mince small so the flavor doesn’t overpower
• 1 cup cheddar cheese, small cubes — choose a sharp block cheese for best flavor
• 1/2 cup celery, finely chopped — adds crunch and freshness
• 3/4 cup mayonnaise, full-fat — use a brand you like since it’s the base of the dressing
• 1/4 cup sour cream — adds tang and creaminess to balance the mayo
• 1 tablespoon Dijon mustard — gives a little bite and depth to the dressing
• 1 teaspoon garlic powder — distributes garlic flavor evenly
• 1/2 teaspoon onion powder — boosts savory onion notes
• 1/2 teaspoon kosher salt, or to taste — adjust after mixing the salad
• 1/2 teaspoon black pepper, freshly ground — adds gentle heat and aroma
• 2 tablespoons fresh dill, chopped — key to that bright dill pickle flavor
• 1 tablespoon fresh parsley, chopped (optional) — for color and a mild herbal note

Step-by-Step Method

Bring a large pot of water to a rolling boil, then add the tablespoon of salt. Stir in the small pasta shells and cook according to package directions until al dente.

Don’t overcook, as the pasta will soften more in the dressing. Drain in a colander and briefly rinse under cold water to stop the cooking.

Season and Cool the Pasta

Transfer the warm, drained pasta to a large mixing bowl. Pour 1/4 cup of dill pickle juice over the pasta. Toss gently to coat every shell so it absorbs the tangy flavor as it cools.

Spread the pasta out slightly in the bowl to help it cool to room temperature before adding the remaining ingredients.

Chop the Mix-Ins

Prepare the mix-ins while the pasta cools. Chop the dill pickles into small pieces so they distribute evenly. Finely dice the red onion and finely chop the celery for crunch.

Cut the cheddar cheese into small cubes. Chop the fresh dill and parsley, if using. Keep everything in small, bite-sized pieces.

Whisk the Dressing

In a small bowl, combine the mayonnaise, sour cream, remaining 1/4 cup dill pickle juice, and Dijon mustard. Add the garlic powder, onion powder, kosher salt, and freshly ground black pepper.

Whisk until the mixture is smooth and fully emulsified. Taste and adjust seasoning if needed before adding to the salad.

Combine Pasta and Add-Ins

Ensure the pasta has cooled to room temperature so the cheese doesn’t melt. Add the chopped pickles, red onion, celery, cheddar cheese, dill, and parsley to the bowl with the pasta.

Gently toss with a large spoon or spatula until the ingredients are evenly distributed throughout the shells.

Fold in the Dressing

Pour the prepared dressing over the pasta mixture. Use a rubber spatula to fold everything together, scraping the sides and bottom of the bowl to coat all ingredients thoroughly.

Mix gently to avoid breaking the pasta or squashing the cheese. Taste the salad and adjust with more salt, pepper, or pickle juice as desired.

Chill and Finish Before Serving

Cover the bowl tightly and refrigerate the pasta salad for at least 30 minutes to let the flavors meld and the dressing thicken. Before serving, stir the salad again.

If it seems dry, add a splash of pickle juice or a spoonful of mayonnaise. Garnish with extra chopped dill or diced pickles for a fresh, bright finish.

Ingredient Swaps

• Use any short pasta shape (rotini, macaroni, bowties) in place of shells; use whatever’s on sale or already in your pantry.
• Swap cheddar for Colby Jack, pepper jack, or mozzarella; use block cheese and cube it yourself to save money.
• For a lighter or higher-protein dressing, replace up to half the mayonnaise with plain Greek yogurt.
• Make it vegetarian-friendly with the base recipe, or add budget proteins like chopped hard-boiled eggs, diced ham, or canned chicken.
• No fresh herbs? Use 1–2 teaspoons dried dill and 1 teaspoon dried parsley instead, adjusting to taste.

You Must Know

– Swap – For a lighter version, replace ¼–½ cup of the mayonnaise with equal Greek yogurt and add ¼ teaspoon extra garlic powder; yogurt’s tang is sharper, so the extra seasoning helps keep the flavor balanced after 30 minutes of chilling.

Serving Tips

• Serve in a large chilled bowl, topped with extra chopped dill and pickle slices.
• Pair with grilled burgers, hot dogs, or barbecue chicken at summer cookouts.
• Spoon into lettuce cups for a lighter, crunchy handheld side.
• Pack in mason jars for picnics or grab-and-go lunches.
• Serve alongside fried chicken and corn on the cob for a classic comfort meal.

Storage & Make-Ahead

This pickle pasta salad keeps well in the fridge for 3–4 days in an airtight container.

It’s ideal to make 1 day ahead so flavors deepen; simply stir and add a splash of pickle juice or mayo before serving.

Avoid freezing, as the mayo-based dressing can separate and the pasta turns mushy.

Reheating

Reheat small portions briefly in the microwave at 50% power, stirring often.

For larger amounts, warm covered in a low oven or gently on the stovetop, adding a splash of pickle juice.

Potlucks and Church Suppers

I love that it’s humble but bright—creamy shells, sharp cheddar, cool celery, and that tangy dill punch that cuts right through all the rich comfort food.

It travels well, scoops easily, and tastes just as good at room temperature, which makes it a potluck workhorse.

Final Thoughts

Give this pickle pasta salad a try the next time you’re craving something creamy, tangy, and a little bit different.

Don’t be afraid to tweak it with your favorite cheese, extra pickles, or added protein to make it your own.

Frequently Asked Questions

Can I Make This Pasta Salad Gluten-Free, and Which Pasta Shapes Work Best?

Yes, you can—just swap in gluten-free pasta. I like sturdy shapes like rotini or shells; they catch the dressing beautifully. Rinse gently, chill well, and you’ll still get that briny, creamy magic.

How Can I Adjust the Recipe for Low-Sodium or Heart-Healthy Diets?

You can absolutely make it heart-friendlier: I’d use no-salt-added pickles, whole‑wheat pasta, halve the cheese, swap half the mayo for Greek yogurt, and season with herbs, lemon, and pepper instead of extra salt.

Is This Recipe Safe for Pregnant People Considering Deli Meats or Unpasteurized Ingredients?

Yes, it’s generally safe if you skip deli meats and use pasteurized mayo, sour cream, and cheese. When I was pregnant, I double‑checked every label and kept salads well‑chilled, never lingering on a buffet.

What Are Some Kid-Friendly Variations if My Children Dislike Pickles or Raw Onions?

You can swap pickles for sweet corn, peas, or halved grapes, and use mild shredded cheese. I’d quickly sauté the onions or skip them, then stir in a little ranch—my kids suddenly eat seconds.

How Do I Scale This Recipe Accurately for Very Large Events or Catering?

I scale it by weight: I multiply every ingredient by servings needed ÷ 6, then batch in 4–5× rounds. I label tubs, keep dressing separate, and mix just before serving so it stays silky.