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Creamy dill pickle pasta salad with rotini noodles, chunks of dill pickles, and fresh herbs in a white serving bowl

Dill Pickle Pasta Salad

A tangy, creamy pasta salad loaded with dill pickles, fresh herbs, and crunchy vegetables that's perfect for potlucks and summer gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 12 oz rotini or elbow pasta
  • 1 cup dill pickles diced
  • 1/2 cup red onion finely diced
  • 1 cup celery diced
  • 1/2 cup fresh dill chopped
  • 3/4 cup mayonnaise
  • 1/4 cup pickle juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup green onions sliced

Method
 

  1. Cook pasta according to package directions until al dente, then drain and rinse with cold water until completely cooled.
  2. In a large mixing bowl, whisk together mayonnaise, pickle juice, Dijon mustard, garlic powder, salt, and black pepper until smooth.
  3. Add the cooled pasta to the dressing and toss to coat evenly.
  4. Fold in the diced pickles, red onion, celery, and fresh dill until well distributed.
  5. Taste and adjust seasoning with additional salt, pepper, or pickle juice as needed.
  6. Cover and refrigerate for at least 1 hour to allow flavors to meld.
  7. Before serving, give the salad a good stir and garnish with sliced green onions.
  8. Serve chilled and store leftovers in the refrigerator for up to 3 days.

Notes

For extra tang, add an additional 1-2 tablespoons of pickle juice. This salad tastes even better the next day as the flavors develop. Try adding cubed cheddar cheese or hard-boiled eggs for extra protein.