If there are two things I’ll never say no to, it’s pickles and pasta salad. So naturally, combining the two was only a matter of time! This easy Dill Pickle Pasta Salad is tangy, creamy, and loaded with the crunchy, salty goodness pickle lovers dream of (plus crumbled bacon and sharp cheddar because I couldn’t resist). Next time you’re headed to a BBQ and need something tasty (but cheap!) to share, bring this pickle pasta salad and make everyone happy for just a few bucks!
I looooove a bowl of cold pasta salad in the summertime. Our classic pasta salad is fresh and flavorful with just a hint of tang, but this one is unapologetically for pickle people like me. I’ve included a double hit of dill pickle with chopped pickles for crunch and pickle juice whisked right into the dressing. Then you’ve got the cheddar, bacon, and red onion tagging along to keep things interesting. I highly recommend making this dill pickle pasta salad recipe a few hours ahead of time to allow the dill pickle flavors to really pull through. 😋
Use what you’ve got! Any short pasta shape will work in this recipe for dill pickle pasta salad: macaroni, shells, rotini, or penne are all great substitutions. And while I really like how the sharp cheddar adds a nice contrast against the tangy pickle dressing, if you only have mild cheddar, that’s fine too. I bet Colby or Monterey Jack would also be good options, so use whatever cheese you already have on hand.
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Gather all of your ingredients and cook 8 oz. bowtie pasta according to the package directions. Once cooked, drain and rinse the pasta under cold water until completely cooled.
Make the dressing: Add ¼ cup dill pickle juice, ¼ cup mayonnaise, ¼ cup Greek yogurt, 1 tsp Dijon mustard, ½ tsp garlic powder, ⅛ tsp cayenne, ⅛ tsp black pepper, 1 Tbsp fresh dill, and ¼ tsp salt to a small bowl. Whisk to combine.
Make the pasta salad: Now add the cooked and cooled pasta, 1 cup chopped dill pickles, ½ cup diced red onion, 1 cup diced sharp cheddar, and ½ cup cooked and crumbled bacon to a large bowl and toss to combine.
Pour over the homemade dressing and mix well.
Chill and serve: Chill your dill pickle pasta salad in the fridge for 1-2 hours before serving to allow the flavors to meld together. Garnish with extra fresh dill, if desired, and serve!
Wondering what else would be delicious in this dill pasta salad? I’ve got plenty of mix-in ideas (perfect for using up odds and ends in your fridge!), so go ahead and get creative:
I think this pickle pasta salad tastes even better the next day, once the flavors have had time to meld. Just prep it the night before, cover it, and pop it in the fridge overnight. I like to make it the night before a BBQ or potluck, then just give it a good stir before serving!
This easy pickle pasta salad is the kind of side you’ll want to serve with everything while the weather is still warm! Try it with our dry rubbed grilled drumsticks and thighs, and juicy homemade hamburgers at your next BBQ. Or make it a hearty midweek lunch combo with a mushroom patty melt or any sandwich/wrap you love!
Store leftover dill pickle pasta salad covered in the fridge for 3–4 days. For food safety, don’t leave it out at room temperature for more than 2 hours, or 1 hour if it’s really hot outside (over 90°F). Before serving leftovers, give the salad a good stir, and if it looks a little dry, I’d mix in a spoonful of mayo to freshen it up.
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