Dill Pickle Pasta Salad had me at “pickles.” Picture this: it’s hot as heck, you’re grilling outdoors, and plain old potato salad just isn’t cutting it. Ever had that craving for something tangy that knocks your taste buds sideways in a good way? That’s where this pasta salad rolls in. If you’ve already scoped out my absolute favorite chicken pasta salad recipe or maybe the zesty crab pasta salad recipe, you’ll totally vibe with this one. Let’s figure out how to make lunch (or heck, dinner if you want) less boring, shall we?
How to Make Dill Pickle Pasta Salad
Alright, listen. Making this salad is honestly a walk in the park compared to, say, wrangling a stubborn blender. Start with the pasta. You can use elbows, shells, rotini… whatever you’ve got lurking in the cabinet will work. Boil it until just cooked, but try not to get lost on your phone and overcook it, trust me.
Once you drain the pasta, rinse it with cold water. (And yes, you really should rinse it this time. No one’s judging.) Chop up some crunchy dill pickles and toss them in a big bowl with the pasta. Next add a heap of shredded cheese. Sharp cheddar is ideal, but I’ve thrown in Colby Jack when that’s all I had. It’s really about what makes you happy.
Now, the good stuff: in a separate bowl, mix up a dressing using mayo, pickle juice (seriously, do NOT skip this), a bit of mustard, and some fresh or dried dill. Toss everything together, give it a taste, add more pickle juice if you need a kick, and stick it in the fridge for a bit. Flavor bombs coming your way pretty soon.
Tips + Variations
You ever get halfway through a recipe and think, “Wait, could I switch this up?” Totally. Here’s what I’ve learned, usually the hard way. For the cheese, shredded works but cubes are… kind of better? If you’re a fan of a bit of bite, throw in some chopped red onion or even pepperoncini.
People get weird about the mayo amount, but really, just eyeball it and add more if it seems dry. Want more crunch? Dice up some celery. As for protein, you could toss in leftover grilled chicken or even a scoop of tuna—yeah, don’t knock it till you try it. Actually, the best thing about this salad is it’s never the exact same thing twice.
Don’t forget, you could use Greek rigatoni pasta salad with shrimp as inspo if you like seafood. And, if you’re feeling wild, add a squirt of ranch in the dressing. Is it traditional? Nope. Will anyone complain? Not if they know what’s good for them.
This pasta salad was the only thing my picky cousin went back for seconds on. That almost never happens. Seriously, it’s a crowd-pleaser!
