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Dill Pickle Pasta Salad

It's tangy and creamy!

the pioneer woman's dill pickle pasta salad recipe
Caitlin Bensel

It's not a party until this dill pickle pasta salad shows up! Pickle lovers, rejoice—this flavor-packed side dish is everything you love about the best pasta salads, with a tangy, pickle-packed twist. It's the perfect partner for a barbecue sandwich or Ree Drummond's Sweet and Smoky Ribs!

What's in pickle pasta salad?

All the great things you love about pickles team up to give pickle pasta salad its amazing flavor. Diced pickles and fresh dill go into the salad, and the creamy, potato salad–style dressing gets a big kick from pickle juice. For a little extra flavor, tasty cubes of diced sharp cheddar cheese get stirred in, providing the perfect balance for the vinegar-y pickles.

What pickles are best for pickle pasta salad?

The best pickles for this salad are totally a matter of personal preference. Pickle chips are faster to dice, but spears are just fine! Classic dill are great, but bread and butter pickles or sweet and spicy pickles give this pasta salad another layer of flavor!

Can pickle pasta salad be made ahead of time?

Yes! The pasta salad will soak up some of the dressing as it rests overnight, so take it out of the fridge about half an hour before serving and add a splash or two of pickle juice. Give it a good stir, and top with more fresh dill just before serving.

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Yields: 10 - 12 servings
Prep Time: 0 hours 15 mins
Total Time: 1 hour 15 mins
For the Dressing:
1 c.


1/2 c.

sour cream 

1/4 c.

pickle juice (from the jar)

1/2 tsp.

ground black pepper

1/2 tsp.


For the Pasta Salad:
1 lb.

dried corkscrew pasta

2 1/2 c.

diced dill pickles, plus more for garnish

2 c.

diced cheddar cheese 

2 tbsp.

fresh dill, plus more for garnish

  1. For the dressing: Stir together mayonnaise, sour cream, pickle juice, black pepper, and salt in a small bowl until smooth, set aside.
  2. For the salad: Cook the pasta according to the package directions; drain, rinse with cold water to cool the pasta, and drain again. Let stand 5 minutes.
  3. Add the cooled pasta, pickles, cheese, and dill to a large bowl; add the dressing, and stir to coat. Refrigerate at least 1 hour and up to a day ahead. Garnish with more diced pickles and fresh dill, if you like.

Substitute grated cheddar cheese (wide pieces, not finely shredded), and save time on dicing! 

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