Dill Pickle Pasta Salad

If you’re into pickles like I am, you will agree that this is the best pasta salad ever. It’s packed with dill pickle flavor. Not just in the dressing. And not just from the pickle slices. Even the pasta tastes dill-y. Sorry, but yeah, it’s dill-icious. I had to say it. Because I absolutely love this dill pickle pasta salad.

Dill Pickle Pasta Salad

Oh My It’s So Good!

What would I change about this dill pickle pasta salad? Well, I’d not make such a small batch next time, that’s for sure. I’d double it at the very least. I loved this so much. It’s so different than the usual pasta salad. It’d make for a great dish to take to a get-together for sure. Everyone will be pleasantly surprised when they take those first bites!

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

This recipe is also another lesson in why you never, ever toss the juice left in your pickle jars once the pickles are gone. Save it. Always. I even ask my neighbors to save theirs for me. If I’m in a bind or just need more, I just order a big ole of jug of it online!

Also try my Tuscan pasta salad.

Dill Pickle Pasta Salad
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5 from 1 vote

Dill Pickle Pasta Salad

If you’re into pickles like I am, you will agree that this is the best pasta salad ever. It’s packed with dill pickle flavor.
Course Side Dish
Cuisine American
Keyword dill, salad
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 6
Calories 396kcal

Ingredients

For the salad

  • ½ pound medium shells pasta medium sized, not the jumbos
  • ¾ cup dill pickle chips
  • cup cheddar cheese diced
  • 3 tablespoons white onion finely diced
  • 2 tablespoons fresh dill or 1 heaping teaspoon dried, to taste
  • ½ cup pickle juice from the jar (never toss out pickle jar juice!)

For the dressing

Instructions

For the dressing

  • Place all ingredients in a small bowl and whisk until smooth.

For the salad

  • Cook the pasta to al dente per the package instructions. Rinse and drain and transfer to a large bowl.
  • Add the pickle juice to the pasta and toss gently to coat. Let sit for 5 minutes then drain (but do not rinse!).
  • Add in the dressing and stir gently to coat.
  • Place in fridge for at least 1 hour before serving. I prefer to let the salad come to near room temperature before serving so that the dressing is not quite as thick.

Nutrition

Calories: 396kcal | Carbohydrates: 32g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 753mg | Potassium: 145mg | Fiber: 2g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg

Nutritional values are approximate.