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blue bowl full of Dill Pickle Pasta Salad
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5 from 5 votes

Dill Pickle Pasta Salad recipe

Dill Pickle Pasta Salad - Creamy macaroni salad loaded with tons of pickles in a creamy, tangy dill dressing. A perfect side dish for Summer cookouts and BBQ's.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: how to make pickle pasta salad, pasta salad recipe, pickle pasta salad
Servings: 10 servings
Calories: 301kcal
Author: Amanda Finks


  • 1/2 lb. dry macaroni pasta (about 3 cups dry)
  • 1 cup roughly chopped dill pickles
  • 1 cup shredded cheddar cheese
  • 1 cup peas
  • 1/2 cup diced red onion
  • 1 cup mayonnaise
  • 1/2 cup dill pickle juice (the juice from the pickle jar)
  • 1 tablespoon yellow mustard
  • 1 teaspoon dried dill weed
  • 1/8 teaspoon ground black pepper


  • Cook the pasta to al dente, according to it's package directions. Run the cooked and drained pasta under cold water for 1 minute to cool completely.
  • Add the cooked and cooled pasta to a large bowl. Add the chopped pickles, cheddar cheese, peas, and red onion.
  • In a medium bowl, add the mayonnaise, pickle juice, mustard, dill weed, and black pepper. Whisk until well combined.
  • Pour the dressing over the pasta. Stir well. It will look like there is way too much dressing, but the pasta will soak it up.
  • Cover and refrigerate the pasta salad for a minimum of two hours to let the pasta absorb the dressing.



If the pasta salad seems a little dry after it has chilled, add a little more pickle juice to loosen it up.


Serving: 1/10th of the recipe | Calories: 301kcal | Carbohydrates: 20g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 616mg | Potassium: 123mg | Fiber: 1g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 0.8mg