This Dill Pickle Pasta Salad is the cold, creamy, tangy pasta salad of your dreams—aka the perfect way to win over every dill pickle lover at your next summer picnic.
Why You’ll Love It
If you’re a card-carrying pickle fanatic (because, same), this tangy dill pickle pasta salad recipe might just become your new favorite summer salad.
It combines all the nostalgic vibes of a classic macaroni salad with a serious dill pickle glow-up. Think crunchy dill pickles, chopped fresh dill, creamy dressing spiked with sweet pickle relish and dijon mustard.
The tender pasta coated in a dreamy mixture that’s equal parts punchy and satisfying. It’s everything we love about a cold pasta salad while still being bright, bold, and ridiculously addictive.
But the best part? Cubes of Roth Creamy Havarti cheese tucked in for extra flavor and cheesy richness. Because you know this girl LOVES pairing cheese with pickles!
And like most of my recipes, this one is also super versatile. Sub in rotini pasta, bow tie, or even a fun short-cut shape for the fusilli. Want more tang? Add more pickle brine or a little greek yogurt for zip. Not into mayo? Check out my ingredients and substitutions section below!
It’s easy to prep ahead (just chill in an airtight container), and honestly, it might be even better the next day once the flavors have had time to cadillac.
Whether you’re headed to a cookout or just meal-prepping for the week, this creamy dill dressing-coated pasta mixture is the ultimate cold salad situation.
It's seriously got enough crunch, creaminess, and zing to satisfy pickle fans and pasta salad purists alike. Now let's get to it!
Ingredients & Substitutions
Here's what you'll need to make the simple recipe for this tangy dill pickle pasta salad. Don't forget to check out the full printable recipe card at the bottom of this post for exact measurements.
- Fusilli noodles: Any sort pasta shape will work—rotini, bow tie, or macaroni are all great choices. Just make sure to cook the pasta al dente in salted water and rinse it with cold water after.
- Mayonnaise: Duke's mayo gives the best flavor, but light mayo, olive oil based mayo, sour cream, miracle whip or greek yogurt can be subbed in if you prefer. You could also leave out the mayo and just use your favorite italian dressing if you aren't a mayo fan.
- Dijon mustard: Adds that subtle zip but yellow mustard also works.
- Garlic: Fresh garlic is best, but garlic paste or a pinch of garlic powder works too.
- Apple cider vinegar: Adds acidity and brightness. White vinegar or even a squeeze of lemon juice are decent backups.
- Fresh dill: This herb really does add a lot of flavor. Don't skip it!!
- Sweet pickle relish: Balances the tangy dill pickles and adds a hint of sweetness. YOu could also just chop up sweet pickles if that's all you have.
- Roth Creamy Havarti cheese: This is by far my favorite cheese to pair with pickles. But if you couldn't find it, I'd recommend subbing it for sharp cheddar cheese, colby jack, or even cubed string cheese if you're using up what you've got.
- Chopped dill pickles: Dill pickle fans, go wild. You can use your favorite brand but I recommend using Grillo's or Clauson's which can be found in the refrigerated section of your local grocery store. If you can't find these fancy pickles, you can use regular dill pickles, baby dills, or even leftover homemade pickles if that's what you're working with.
- Dill Pickle juice: A splash of pickle juice (or dill pickle brine straight from the jar) helps loosen the creamy dressing and amps up the dill pickle flavor.
- Kosher salt & black pepper: Season to taste, always and forever, amen.
- Optional Additions: Feel free to add finely chopped red onion, yellow onion, white onion or even some onion powder if you love onion flavors.
How to Make It
This dill pickle pasta salad recipe comes together in a few simple steps. Just make sure to give it a good stir and chill before serving this dill pickle lovers pasta salad.
COOK PASTA: Boil the fusilli according to the package directions in salted water until al dente. Drain, rinse with cold water, and set aside to cool.
MAKE THE DRESSING: No need to use seperate bowls. Just grab a large mixing bowl, whisk together the mayo, Dijon mustard, grated garlic, apple cider vinegar, fresh dill, sweet pickle relish, sugar, kosher salt, and black pepper.
COMBINE PASTA & PICKLES: Then add the cooled cooked pasta and chopped dill pickles to the large bowl with the dressing ingredients. Fold everything together until well coated.
ADD CHEESE & PICKLE JUICE: Stir in the cubed Havarti cheese and pour in the remaining pickle juice. Give everything a good stir. Taste and adjust seasoning if needed.
CHILL & SERVE: Transfer to a serving bowl or an airtight container and chill until ready to serve. Garnish with extra dill or more chopped pickles if you’re feeling fancy.
SAVE: Leftover dill pickle pasta salad will keep in the fridge for 3–4 days. It might need a splash of extra pickle juice to loosen up the next day!
What to Pair With It
This creamy pasta salad goes with just about anything off the grill! Serve it next to juicy burgers, BBQ chicken thighs, pulled pork, or even grilled veggie skewers. It’s also a perfect side dish for picnics, potlucks, and beach days - as long as you keep it on ice!! Because who doesn’t want creamy pasta and crunchy dill pickles in one bowl?
And if you're a pickle lover, too, check out some of these tasty pickle dishes:
- Creamy Garlic Dill Pickle Pizza
- Easy Dill Pickle Potato Salad Recipe
- The Perfect Dill Pickle Grilled Cheese Sandwich Recipe
- Easy Fried Pickle Dip Recipe with White Cheddar
- Dill Pickle Cream Cheese
Or check out some of these delicious pasta salad recipes!
Recipe
The Best Creamy Dill Pickle Pasta Salad Recipe
Equipment
Ingredients
- 1 lb Fusilli Noodles
- 1 cup Mayo Duke’s is best!
- 1 teaspoon Dijon Mustard
- 1 large Garlic Clove grated
- 2 tablespoons Apple Cider Vinegar
- 3 tablespoons Fresh Dill roughly chopped and packed
- 1 teaspoon White Sugar
- 3 tablespoons Sweet Pickle Relish
- 1 8oz block Havarti cheese such as Roth - cut into cubes
- 2 cups Dill Pickles chopped
- 2 tablespoons pickle juice or more, to taste
- Kosher salt to taste
- Fresh cracked black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the fusilli according to the package directions until al dente. Drain, rinse with cold water, and set aside to cool completely.
- In a large mixing bowl, whisk together the mayo, Dijon mustard, grated garlic, apple cider vinegar, chopped dill, sweet pickle relish, sugar, two generous pinches of kosher salt, and several cracks of black pepper until smooth.
- Add the cooled pasta and chopped dill pickles to the bowl with the dressing. Gently fold everything together until the noodles are well coated.
- Pour in the pickle juice to loosen the dressing. Start with 2 tablespoons and add more if needed, depending on your pasta shape and how creamy you like it.
- Stir in the cubed Roth Havarti cheese. Taste and adjust with additional salt and black pepper, if necessary.
- Cover and refrigerate until ready to serve—or enjoy immediately if you're impatient (no judgment!).
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