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Dill Pickle Pasta Salad with creamy tangy dressing shell pasta diced dill pickles cheddar cheese cubes and fresh dill in a white bowl

Dill Pickle Pasta Salad

A creamy, tangy pasta salad packed with diced dill pickles, sharp cheddar, and fresh dill in a bold pickle brine dressing. Best made ahead and perfect for cookouts, potlucks, and meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Lunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rotini or cavatappi pasta
  • 1/2 cup pickle brine for soaking hot pasta
  • 1 1/2 cups dill pickles, diced small
  • 1 1/2 cups sharp cheddar cheese, shredded or cubed
  • 1/4 cup red onion, finely diced
  • 3 tbsp fresh dill, chopped
  • 1 cup mayonnaise dressing
  • 1/2 cup sour cream dressing
  • 3 tbsp pickle brine dressing
  • 1 tbsp yellow mustard dressing
  • 1 tsp garlic powder dressing
  • 1 tsp onion powder dressing
  • 1/2 tsp dried dill dressing
  • 1/2 tsp salt dressing
  • 1/4 tsp black pepper dressing

Equipment

  • Large Pot
  • Large mixing bowl
  • Whisk

Method
 

  1. Cook pasta to al dente, drain, and toss immediately with pickle brine while hot.
  2. Cool the pasta completely before adding any dressing.
  3. Whisk all dressing ingredients together until smooth.
  4. Combine cooled pasta, pickles, cheese, red onion, and fresh dill in a large bowl.
  5. Toss with dressing, adjust seasoning, and refrigerate at least 1 hour before serving.

Notes

  • Toss hot pasta with pickle brine immediately after draining for maximum flavor.
  • Cool pasta fully before adding the mayo dressing.
  • Reserve some dressing to stir in before serving if the salad looks dry.
  • Use full-fat sour cream for the best dressing consistency.