Introduction

This Simple Dill Pickle Pasta Salad is a refreshing and tangy twist on a classic pasta dish. With crunchy pickles, creamy dressing, and a hint of fresh dill, it’s perfect for potlucks, picnics, or a quick side dish any time of year.

This image shows a close-up view of a plate filled with rotini pasta salad. The pasta spirals are pale yellow and coated evenly with a creamy white dressing. Scattered throughout the salad are small pieces of light green celery and translucent white onion bits, adding texture and slight color contrast. There are also tiny bits of fresh green dill herbs mixed in and some light orange chunks that appear to be cheese or smoked seafood. The food is on a white plate placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (16 oz) rotini noodles
2 cups chopped small dill pickles
8 oz colby jack cheese, diced
1 small white onion, minced
1/3 cup brine from dill pickles
1 cup mayonnaise
1/2 cup sour cream
1/3 cup dill pickle liquid
2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
1/4 tsp salt
1/4 tsp ground black pepper

Instructions

Step 1: Prepare the Mise en Place. Dice the colby jack cheese into 1/4-inch cubes and place in a bowl. Mince the white onion finely into about 1/4-inch pieces. Chop the dill pickles into roughly 1/2-inch pieces. Measure out the fresh dill (or prepare dried dill) and set all prepped ingredients within reach.
Step 2: Cook and Brine the Pasta. Bring a large pot of salted water to a boil and cook the rotini noodles according to package directions until al dente. Drain and rinse briefly with cool water. While still warm, transfer noodles to a large bowl and pour in 1/3 cup dill pickle brine, stirring gently to distribute the flavor.
Step 3: Make the Creamy Dressing. In a separate bowl, combine mayonnaise, sour cream, and 1/3 cup pickle liquid. Whisk until smooth. Add chopped dill, salt, and black pepper, stirring to mix thoroughly.
Step 4: Combine All Components. Drain any excess liquid from the pasta if needed. Add the chopped pickles, diced cheese, and minced onion to the pasta. Toss gently to combine. Pour the dressing over everything and fold together until evenly coated.
Step 5: Chill and Serve. Cover and refrigerate the salad for at least 1-2 hours to allow flavors to meld. Serve chilled. The salad also tastes great the next day.

Tips & Variations

Use full-fat sour cream for a richer, creamier dressing.
If you prefer less tang, adjust the amount of pickle brine to taste.
Feel free to swap colby jack for cheddar or mozzarella for a different cheese flavor.
Adding a handful of chopped fresh parsley can brighten the salad even more.
For extra crunch, sprinkle some toasted sunflower seeds or chopped nuts on top before serving.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle toss and add a splash of pickle brine or mayonnaise if it seems dry. It’s best enjoyed chilled but can be brought to room temperature if preferred.

How to Serve

A white deep dish filled with spiral pasta mixed with sliced green cucumbers and celery, all coated in a creamy white sauce speckled with small green dill pieces, with a few sprigs of fresh dill scattered on top; the dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta shape like penne, fusilli, or farfalle works well in this salad. Just cook according to package instructions.

Can I make this salad vegan?

To make a vegan version, substitute mayonnaise and sour cream with plant-based alternatives and choose a vegan cheese or omit it altogether. Use the same pickle brine and dill for flavor.

Simple Dill Pickle Pasta Salad Recipe

Print Recipe

★★★★★

4.6 from 124 reviews

This Simple Dill Pickle Pasta Salad is a tangy, creamy, and refreshing dish perfect for potlucks, picnics, or a light meal. Featuring rotini pasta brined in dill pickle juice, combined with crunchy dill pickles, creamy colby jack cheese, and a flavorful dill-infused sour cream and mayonnaise dressing, this salad bursts with bold flavors and satisfying textures.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Yield: 8 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pasta and Pickles

1 box (16 oz) rotini noodles
2 cups chopped small dill pickles
1/3 cup brine from dill pickles

Dressing

1 cup mayonnaise
1/2 cup sour cream (preferably full-fat)
1/3 cup dill pickle liquid
2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
1/4 tsp salt
1/4 tsp ground black pepper

Additional Ingredients

8 oz colby jack cheese, diced into 1/4-inch cubes
1 small white onion, minced finely (about 1/4-inch pieces)

Instructions

Prepare the Mise en Place: Dice the colby jack cheese into 1/4-inch cubes, mince the white onion finely, and chop the dill pickles into roughly 1/2-inch pieces. Measure and chop the fresh dill or prepare the dried dill so everything is ready for assembly.
Cook and Brine the Pasta: Bring a large pot of salted water to a boil. Cook the rotini noodles according to package directions until al dente. Drain and rinse briefly under cold water to stop cooking. While still warm, transfer the pasta to a large mixing bowl and stir in 1/3 cup dill pickle brine to allow the pasta to absorb tangy flavors as it cools.
Make the Creamy Dressing: In a separate bowl, whisk together mayonnaise, sour cream, and 1/3 cup dill pickle liquid until smooth. Stir in chopped fresh dill (or dried dill), salt, and ground black pepper until evenly combined. Using full-fat sour cream enhances creaminess and texture.
Combine All Components: Drain any excess liquid pooled at the bottom of the pasta bowl. Add the chopped dill pickles, diced cheese, and minced onion to the brined pasta. Gently toss to distribute ingredients evenly. Pour the dressing over the mixture and fold everything together until pasta and ingredients are fully coated. Ensure no dry pockets remain.
Chill and Serve: Cover the salad and refrigerate for at least 1 to 2 hours. This resting time melds flavors and thickens the dressing’s coating. The salad can be prepared a day ahead and tastes even better as the flavors deepen with time.

Notes

Use full-fat sour cream for a creamier and richer dressing texture.
Chilling the salad for several hours or overnight improves flavor melding and results in a tastier salad.
If you prefer a stronger dill flavor, increase fresh dill by 1 tablespoon or use all fresh dill instead of dried.
Drain any excess pickle brine from the pasta once cooled if too much liquid remains to avoid a soggy salad.
This salad keeps well refrigerated for up to 2 days; stir gently before serving.

Keywords: dill pickle pasta salad, creamy pasta salad, rotini salad, picnic recipes, summer salads, dill recipes, colby jack cheese salad