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This Dill Pickle Pasta Salad is creamy, tangy, and full of bold pickle flavor with sharp cheddar, red onion, and plenty of fresh dill. It’s a perfect side dish for potlucks, summer BBQs, or easy weekday lunches, and it comes together in under 30 minutes. You can even make it vegetarian by using dairy-free cheese and plant-based yogurt for a fully vegan twist.
This creamy pasta salad has become a family favorite in my house. It’s cool and refreshing, with the kind of crunch you only get from good-quality pickles and crisp red onion. The dressing is a combo of Greek yogurt and mayo, which gives it that classic creamy pasta salad vibe, but with a little protein boost and less heaviness.
I like to use Barilla’s red lentil pasta here to keep things gluten-free and add some extra nutrients, but you can use any short pasta you love instead. Oh, and don’t skip the pickle juice, it’s the secret weapon that ties it all together.
You may also like my Cilantro Lime Pasta Salad, Mediterranean Pasta Salad, or this colorful Southwest Pasta Salad next.
Recipe Overview
Before You Get Started
A few helpful tips before you dive in:
- Run the pasta and peas under cold water after cooking. This stops the cooking process and helps the salad stay fresh and crisp.
- Use good-quality dill pickles. The flavor really shines through, so grab the crunchy ones you love.
- Want to prep ahead? Make the dressing and chop the veggies a day in advance, then mix everything together before serving.
- If your pickles are extra salty, taste the dressing before adding salt. You may not need any at all.
Common Questions
Absolutely! While I use gluten-free red lentil pasta for the added protein, any short-cut pasta like rotini, fusilli, or elbow macaroni will work just fine.
If it sits too long, the pasta can absorb the dressing. Stir in a splash of pickle juice or a spoonful of yogurt before serving to freshen it up.
You can use other veggies like corn or chopped blanched broccoli.
Ingredients Needed and notes
Below are the ingredients you’ll need to make Dill Pickle Pasta Salad. The full quantities can be found in the recipe card further down the post.
- Protein pasta: I like using Barilla’s gluten-free red lentil rotini, but any short-cut pasta like rotini, fusilli, or elbows will work.
- Frozen garden peas: No need to thaw them; they cook perfectly with the pasta in the last minute.
- Dill pickles: Go for crunchy dill pickles – the cold section kind, if possible. You want that bold, briny bite, not a mushy texture.
- Small red onion: Can be swapped with white sweet onions.
- Yellow Cheddar cheese: Shredded. Colby Jack or regular sharp cheddar also works great.
- Mayonnaise: Use your favorite kind; avocado mayo or vegan mayo both work well if needed.
- Plain Greek yogurt: You can use all Greek yogurt for a lighter option, or swap in a vegan yogurt if you need it dairy-free.
- Fresh dill: Finely chopped for the best flavor. I prefer fresh over dried for the best flavor.
- Dill pickle juice: Straight from the jar! Adds extra tang and keeps the salad bright and punchy.
- Kosher salt and black pepper
How to Make Dill Pickle Pasta Salad
Here’s your step-by-step guide to making it come out just right every time:
1️⃣ Cook the Pasta and Peas
Boil the pasta in salted water until al dente, following the package instructions. Add the frozen peas during the last minute of cooking.
✏️ Do not overcook the pasta so you don’t end up with mushy pasta.
2️⃣ Cool and Combine the Base
Drain the pasta and peas, then rinse under cold water to stop the cooking. Add them to a large mixing bowl with the chopped dill pickles, red onion, and shredded cheddar cheese.
✏️ Rinsing helps the pasta cool quickly so it doesn’t melt the cheese or wilt the dill.
3️⃣ Whisk the Dill Pickle Dressing
In a small bowl, mix together the mayonnaise, Greek yogurt, pickle juice, chopped fresh dill, and a little salt and pepper.
✏️ Fresh dill tastes best here. But if you do not have fresh dill, you may use dried dill.
4️⃣ Toss and Serve
Pour the dressing over the pasta mixture and toss until everything is well coated. Serve immediately or chill before serving.
✏️ I like to chill it a bit to allow the flavors to meld. Then I give it a final toss and serve.
Variations & Tips
→ Use dairy-free yogurt, vegan mayo, and plant-based cheese to make it completely vegan.
→ Swap the cheddar for Colby Jack, Monterey Jack, or crumbled feta.
→ Add cooked chicken, tuna, or hard-boiled eggs to make it an even fuller meal.
→ Spoon it into lettuce cups or wraps for an easy lunch option.
Storage & Make-Ahead Tips
- Fridge: Keep leftovers in an airtight container for up to 4 days.
- Freezer: You can freeze it for up to 3 months, just thaw overnight in the fridge before serving.
- Reheating: I do not recommend reheating. This pasta salad is best served cold.
Dill Pickle Pasta Salad
Ingredients
- 12 ounces protein pasta, I use Barilla Gluten Free Red Lentil Rotini
- 1 cup frozen garden peas
- 1 cup dill pickles, diced
- 1 small red onion, finely diced
- ½ cup red cheddar cheese, shredded
Dressing:
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 3 tablespoons finely chopped fresh dill, or more
- ¼ cup dill pickle juice
- Kosher salt and black pepper, to taste
Instructions
- Boil the 12 ounces protein pasta in salted water until al dente, following the package directions. Add the 1 cup frozen garden peas during the last minute of cooking.
- Drain and rinse under cold water to stop the cooking process, then transfer to a large mixing bowl. Add the diced 1 cup dill pickles, 1 small red onion (diced), and ½ cup red cheddar cheese.
- In a separate bowl, whisk together the ½ cup mayonnaise, ½ cup plain Greek yogurt, 3 tablespoons finely chopped fresh dill, ¼ cup dill pickle juice, and Kosher salt and black pepper.
- Pour the dressing over the pasta mixture and toss until everything is well coated. Serve immediately or chill until ready to eat.
Notes
- Use crunchy dill pickles from the cold section for the best flavor and texture.
- Add the peas during the last minute of boiling the pasta so they don’t overcook.
- Rinse the pasta and peas with cold water to stop the cooking and cool them down quickly.
- Taste before adding salt – the cheese and pickles may add enough on their own.
- Let it chill before serving for even better flavor.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- To Serve: Enjoy cold or bring to room temp. You can also reheat if you like it warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Pasta Salad
This creamy, tangy pasta salad pairs wonderfully with chicken-focused mains and wraps. They balance the pickle and cheese nicely without competing for flavor. Try these picks:
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- Caprese Pasta Salad
- Mexican Pasta Salad
- Greek Pasta Salad
- Spinach And Avocado Pasta
- Taco Pasta Salad
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