Dill Pickle Pasta Salad Recipe

by Alli

Dill Pickle Pasta Salad is a unique and flavorful twist on traditional pasta salad. This recipe combines the tangy and salty taste of dill pickles with the creaminess of pasta salad. It’s a perfect side dish for any summer barbecue or potluck.

I love that the dill pickles don’t overtake this pasta salad. It’s the perfect amount of pickles! 

This dish is simple to make and requires only a few ingredients. The pasta is cooked and then mixed with diced pickles, onions, and a creamy dressing.

The result is a refreshing and savory dish that is sure to be a crowd-pleaser. Whether served as a side dish or a main course, Dill Pickle Pasta Salad is a delicious and easy-to-make recipe that everyone will love.

Dill Pickle Pasta Salad in blue bowl garnished with sliced hardboiled eggs


For the salad

The ingredients needed to make Dill Pickle Pasta Salad are simple and easy to find. Here are the ingredients you will need for the salad:

  • Dried Fusilli Pasta (corkscrew pasta)
  • Hard-Boiled Eggs – you’ll need four
  • thick-cut bacon
  • mayonnaise – I prefer Duke but use your favorite brand. 
  • sour cream
  • minced garlic – I use minced garlic in the jar. You can mince two fresh garlic cloves if desired.
  • salt and pepper
  • pickle juice  – from the jar of dill pickles
  • dill pickle slices OR dill pickle spears, chopped
  • chopped celery
  • cherry tomatoes, halved
  • thinly sliced onion – You can use red onion but my preference is a Vidalia onion because I like the taste of a sweet onion. 
  • chopped, fresh dill

The mayonnaise and sour cream create a creamy base for the dressing, while the dill pickle juice adds a tangy flavor. The minced garlic, salt, and pepper provide a subtle kick of flavor to the dressing.

Dill Pickle Dressing in a red bowl

Overall, the ingredients for Dill Pickle Pasta Salad are simple and easy to find. The combination of pasta, dill pickles, sweet onion, and fresh dill creates a delicious and refreshing salad. 

Instructions (you can find the full printable recipe card at the end of this post)

Cooking the pasta

  1. I always boil the eggs first. Then I bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse with cold water to stop the cooking process.
  2. Peel and chop the cooled hard-boiled eggs. Set aside. 
  3. Chop the bacon into one-inch pieces. In a skillet, cook over medium-high heat until crisp. Drain on paper towels. 

Making the dressing

  1. In a large bowl, whisk together the mayonnaise, sour cream, garlic, salt, pepper, and pickle juice.

Assembling the salad

  1. Add the pasta, pickles, chopped eggs, bacon, chopped celery, halved cherry tomatoes, thinly sliced onion, and fresh dill to the dressing.
  2. Toss until well-coated.
  3. Cover and refrigerate for at least 30-40 minutes to allow the flavors to meld together. 
  4. Before serving, give the pasta salad a good stir and adjust the seasoning as needed.

This Dill Pickle Pasta Salad is a refreshing and tangy dish that’s perfect for picnics, potlucks, or any summer gathering. The creamy dressing is made with a combination of mayonnaise, sour cream, pickle juice, and minced garlic which pairs perfectly with the pasta, dill pickles, onion, celery, and fresh dill.

The dish is easy to make and can be prepared up to two days in advance, making it a great option for busy weeknights or meal prep.

close up photo of dill pickle pasta salad ingredients

Tips and Variations

Tips for making the best dill pickle pasta salad

When making dill pickle pasta salad, there are a few tips to keep in mind to ensure that it turns out perfectly:

First, it is important to cook the pasta about one minute past al dente, which means that it is cooked through but not overcooked. Overcooked pasta can become mushy and not hold up well in the salad. Undercooked pasta will harden as it cools. 

Second, it is important to rinse the pasta under cold water after cooking to stop the cooking process and cool it down quickly. This will prevent the pasta from becoming mushy and clumping together.

Third, it is important to use good quality mayonnaise in the dressing. That’s why I use Duke’s. It’s my favorite. Using low-fat or reduced-fat mayonnaise can result in a dressing that is too thin and does not coat the pasta well.

Fourth, it is important to let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and for the salad to become more flavorful.

Variations to try

There are many ways to customize dill pickle pasta salad to suit your tastes. Here are a few variations to try:

  • Add different protein: Try adding some diced cooked chicken, or ham instead of bacon to the salad for some extra protein and flavor.
  • Change up the pasta: Instead of using elbow macaroni, try using rotini, penne, or bowtie pasta for a different texture.
  • Add some veggies: Try adding some diced bell peppers and cucumbers to the salad for some extra crunch and color.
  • Use different pickles: Instead of using dill pickles, try using sweet pickles, bread, and butter pickles, or spicy pickles for a different flavor profile.
  • Add some heat: Try adding some diced jalapeños or red pepper flakes to the salad for some extra heat.

With these tips and variations, you can create a delicious and customizable dill pickle pasta salad that is sure to be a hit at your next gathering.

More of My Delicious Recipes

Yield: 10 servings

Dill Pickle Pasta Salad

dill pickle pasta salad in a blue bowl

Dill Pickle Pasta Salad is a flavorful twist on traditional pasta salad. This recipe combines the tangy and salty taste of dill pickles with the creaminess of pasta salad. It's a perfect side dish for any summer barbecue or potluck.

Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 30 minutes
Total Time 57 minutes


  • 12 oz. dried rotini OR fusilli pasta
  • 4 eggs, hard-boiled, cooled and chopped
  • 6 slices thick-cut bacon, cut into 1-inch pieces
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon minced garlic (or two garlic cloves, minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 Tablespoons dill pickle juice (from the jar of pickles)
  • 1-1/4 cup dill pickle slices
  • 1 cup chopped celery
  • 1 cup cherry tomatoes, halved
  • 1/2 cup thinly sliced sweet onion OR red onion
  • 1/2 cup fresh dill, chopped


  1. Add pasta to a large pot of boiling water. Give it a stir. Cook according to package directions. I cook mine for 12 minutes. Drain and rinse with cold water.
  2. In a large bowl whisk together the mayonnaise, sour cream, minced garlic, salt, pepper, and pickle juice. Add pasta, pickles, chopped eggs, bacon, celery, tomatoes, sliced onions, and fresh dill. Stir to coat.
  3. Cover and chill for 30 minutes or up to two days.


Spiral or corkscrew pasta is the best to use when making pasta salad. All of the dressing and flavor adheres to the pasta instead of settling to the bottom. Plus, spiral pasta like rotini or fusilli is easy to eat with a fork.

I used chopped dill pickle spears in this recipe. You can also use dill pickle slices but I like to chop them up a little if I use the slices.

Pasta Salad can be stored in the refrigerator in an airtight container for up to three days.

Nutrition Information



Serving Size


Amount Per Serving Calories 357Total Fat 24gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 17gCholesterol 98mgSodium 1157mgCarbohydrates 25gFiber 2gSugar 5gProtein 10g

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