This easy Dill Pickle Pasta Salad is a great side dish for BBQs, potlucks, and get-togethers. Of tangy dill pickles, pasta, and a creamy, flavorful dressing.
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Easy Pasta Salad
For fans of cold pasta and pickles, this is the perfect recipe that combines both things together! A delicious pasta salad that pairs amazingly well with other summer side dishes like these cajun chicken skewers or coconut glazed corn ribs.
It’s really easy to make, comes together quickly, and can be made ahead. So it’s a great option for BBQs, picnics, gatherings, or even potlucks.
What Is Dill Pickle Pasta Salad?
Dill pickle pasta salad is a side dish made with pasta, dill pickles, and a creamy, tangy dressing. I like to add some chili oil and chopped banana peppers for a bit of a spicy twist. It gives the pasta salad some extra heat, and the crunch from the peppers works really well with the dill pickles.
The only cooking required is to boil the pasta. And while that’s happening, you just need to chop up the pickles and peppers.
This pasta salad is also easy to customize. Simply add on vegetables or protein to your liking!
Ingredients For Pickle Pasta Salad
(For full ingredient measurements, please proceed to the recipe card below.)
- Pasta: Short pastas are the go-to for pasta salads because it holds onto the dressing really well, while also giving the perfect mix of pasta and toppings with every bite. You can try fusilli, rotini, macaroni, or even shells. I used protein fusilli pasta.
- Mayonnaise: For the creamy base of the dressing.
- Sour cream: Makes the dressing a bit more creamy with a touch of tang. And it complements the pickles.
- Dill pickles: The key ingredient that provides a tangy and slightly salty flavor with a nice crunch. Chop it up into small pieces so that it distributes easily and you can get it in every bite.
- Pickle juice: Don’t throw it away! We’re using up the pickle juice as well by incorporating it into the dressing. It helps give a bit of acidity, and also thins out the dressing a bit so it won’t be so heavy.
- Peppers: I like to add chopped banana peppers for a hint of heat and more crunch. You can adjust the amount up to your preference. Jalapeno peppers are great substitutes.
- Seasonings: Garlic powder and black pepper. Adds flavor that melds really easily into the dressing.
- Chili oil: I love to add chili oil to pastas for that spicy kick, and I find that it goes really well with this pickle pasta salad too.
- Fresh dill: Optional, but a little fresh dill gives that herb aroma that’s perfect for summer.
How To Make Easy Dill Pickle Pasta Salad
1. Bring a large pot of generously salted water to a boil. Cook the fusilli until al dente according to the package directions. Drain and rinse under cold running water until completely cooled. Drain well.
2. In a large mixing bowl, whisk together the mayonnaise, sour cream, pickle juice, garlic powder, black pepper, salt and chili oil until smooth and creamy.
3. Add the cooled pasta, chopped pickles, chopped banana peppers, and fresh dill (if using). Gently toss until every piece of pasta is evenly coated with the dressing.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to develop.
5. Give the pasta salad a gentle stir before serving. If the dressing has thickened after chilling, stir in 1-2 tablespoons of pickle juice until it reaches your desired consistency. Optional, garnish with extra chopped pickles and fresh dill.
Variations
- Vegetables: Dice up more veggies for added crunch! Like cucumber, celery, bell pepper, and cherry tomato.
- Chicken: Add on some chopped or shredded chicken to the pasta salad for a fuller meal. Just lightly season it with salt and pepper before you pan-fry or air fry. Keep the seasonings simple so that it doesn’t overwhelm the pickle flavor. If you have any leftover roast chicken, you can also shred it up and add it in.
- Bacon: I love pairing up crispy bacon with pasta (like in this Beef Bacon Aglio E Olio). Cook the bacon until crispy then chop it into small pieces. Mix it into the pasta salad right before serving so that it maintains the crispy texture.
- Potato chips: If you’d like more crunch and saltiness, you can also crush up some potato chips and toss it into the pasta salad right before serving.
- Cheese: Cheese also pairs well with the dill pickle flavors. You can try adding cubed or shredded cheddar, Monterey Jack or mozzarella.
Notes For Easy Pickle Pasta Salad
- Let it chill in the fridge before serving: Make sure to chill the pasta salad in the fridge for at least an hour before serving as it helps the flavors to come together.
- Chili oil: Here’s my homemade garlic chili oil recipe, or you can also try this easy microwave 5-minute chili oil version.
Make Ahead & Storage
Make ahead: You can make ahead this pickle pasta salad even a day before serving and keep in the fridge. The dressing might get slightly thick, so you can add a little pickle juice to loosen it up.
Storage: Store any leftover pasta in an airtight container in the fridge for up to 3 days.
What To Serve With Dill Pickle Pasta Salad
- Spicy Crispy Chicken Burger (Chicken Sandwich)
- Spicy Crispy Mushroom Burger (Vegan-friendly)
- Crispy Chicken Tenders (Raising Cane’s Inspired)
- Air Fryer Cajun Chicken Skewers With Garlic Butter
- Malaysian Chicken Satay (With Peanut Sauce)
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Dill Pickle Pasta Salad
Ingredients
- 1 box (17.6 oz) fusilli pasta I used protein fusilli pasta
- 1 cup mayonnaise
- 1 cup sour cream
- 1 1/2 cups dill pickles finely chopped
- 1/2 cup banana peppers or jalapeno peppers (finely chopped)
- 1/4 cup pickle juice
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- chili oil adjust to taste
- 2 tbsp fresh dill finely chopped (optional)
- extra chopped pickles for garnish
Instructions
- Bring a large pot of generously salted water to a boil. Cook the fusilli until al dente according to the package directions. Drain and rinse under cold running water until completely cooled. Drain well.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, pickle juice, garlic powder, black pepper, salt and chili oil until smooth and creamy.
- Add the cooled pasta, chopped pickles, chopped banana peppers, and fresh dill (if using). Gently toss until every piece of pasta is evenly coated with the dressing.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to develop.
- Give the pasta salad a gentle stir before serving. If the dressing has thickened after chilling, stir in 1-2 tablespoons of pickle juice until it reaches your desired consistency. Optional, garnish with extra chopped pickles and fresh dill.
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