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Dill Pickle Pasta Salad

Dill Pickle Salad served in a wooden bowl with fresh dill, pickles, and cheddar cheese.

Dill Pickle Pasta Salad is a traditional pasta salad with the addition of fresh garden dill, cheddar cheese, cucumbers, and dill pickles. This creamy summer pasta salad is served cold as a side dish for potlucks, and summer parties.

Cold pasta salads are a summer tradition. I serve this creamy salad with pasta for Memorial Day, graduation parties, and it’s part of our 4th of July menu. You’ll love the fresh combination of pickles and dill in an easy summer salad. I’ve included tips on how to make this salad in advance for a party or dinner.

Toss the classic pasta salad ingredients together in a bowl with pickles, cold pasta, dill, and cheddar cheese.


Summertime in the Midwest is my favorite season. It’s finally warm enough outside to get together with friends and family and host a barbecue party. Of course, everyone I’ve ever known continues to grill outside in the winter snow, but hey, that’s Wisconsin! The summer is a busy time of year because it’s packed with graduation parties, birthday parties, summer holidays like July 4th, Memorial Day, Labor Day, Father’s Day, and Mother’s Day. Plus, everyone heads “up north” or to the lakehouse to their summer cottage to enjoy life on the lake.

If you’re searching for summer 4th of July sides such as a quick recipe to share with family, then you’ll love this creamy cucumber cheddar pickle salad. The fresh garden flavors with a touch of acidic vinegar flavor are outrageous together and make so much sense.

A delicious pasta salad close up. Dill Pickle Pasta Salad is a summer potluck recipe that can feed a crowd for a party.


Dill Pickle Pasta Salad is a delicious summer side dish. It has all the classic pasta salad ingredients like mayonnaise, sour cream, dijon mustard, and fresh dill herb. The pasta is cooked on the stove top and rinsed under cold water. It’s tossed together in a mixing bowl with added cheddar cheese, parmesan cheese, dill pickles, and dill pickle juice.

Pasta salad is a quick potluck recipe to prepare on short notice and it serves as a side dish to grilled chicken, steak, burgers, Crock Pot Glazed Ham, brats, and ribs. I’ll make this salad and serve it with this fresh berry Glazed Fruit Salad, Cherry Fluff Salad, Strawberry Pretzel Salad, and Instant Pot Mashed Potatoes.

Pickle salad ingredients in a mixing bowl. Sour cream, mayo, sliced dill pickles, cucumbers, mustard, diced sharp cheddar cheese, cold pasta, and green onions.


How do you make pickle salad in advance? In general, pasta salad can be made in advance. However, I like to cook the pasta, rinse it under cold water, then drain it and store it in an air-tight container in the refrigerator separated from the other pasta salad ingredients. This is because pasta continues to soak up liquid like a sponge that it’s sitting in.

If you’ve ever had leftover pasta salad from a party, then you know that the texture is different the second day. To prevent the pasta salad from getting dry, simply toss everything together except the pasta noodles. Before serving it, toss the noodles in and give it a good stir. If you’re eating leftover pasta or if you accidentally mixed the pasta salad together and notice that it’s dry, simply stir in more milk or pickle juice. This will moisten the salad back to its original consistency. The same concept is applied to my Italian Pasta Salad, and Blt Pasta Salad.

If you’re looking to put a twist on classic pasta salad, serve this Dill Pickle Pasta Salad. It’s delicious served cold as a summer side dish. The fresh dill and pickle flavors do not compete with the traditional pasta salad ingredients and they complement each other well together.

Serve this cold noodle salad with this fresh berry Glazed Fruit Salad, Cherry Fluff Salad, Strawberry Pretzel Salad, and Instant Pot Mashed Potatoes.

Dill Pickle Pasta Salad

Dill Pickle Pasta Salad is a traditional pasta salad with the addition of fresh garden dill, cheddar cheese, cucumbers, and dill pickles tossed in a creamy mayo and sour cream mustard base. This creamy summer pasta salad is served cold as a side dish for potlucks, and summer parties. 
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Course: Pasta, Side Dish
Cuisine: American
Keyword: Dill Pickle, Pasta Salad, Potluck
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Servings: 16 servings
Calories: 305kcal


  • 16 ounces elbow pasta noodles
  • 24 ounces (2+ cups) dill pickles, sliced
  • 1 cucumber, diced
  • 2 1/2 tablespoons chopped fresh dill
  • 8 ounces sharp cheddar cheese, cubed
  • 1/2 cup shredded parmesan cheese
  • 7 green onion stalks, diced
  • 4 tablespoons dill pickle juice
  • 3/4 cup sour cream
  • 1 cup mayonnaise
  • 1/2 tablespoon Dijon mustard
  • 1/2 cup milk or half & half
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes


  • Fill large pot with water and 1/2 tablespoon olive oil then place on stove top over medium-high heat.
    Cook pasta according to directions ( I cooked mine for 9-11 minutes ) then rinse under cold water and allow water to drain.
    Meanwhile, add the diced cucumber, green onions, cheddar cheese, and grated parmesan cheese to a large bowl.
    Slice dill pickles and add to the bowl.
    Stir in 1 cup mayonnaise, 3/4 cup sour cream, 4 tbsp pickle juice, 1/2 tbsp mustard, 1/2 cup milk/cream, 1/2 tsp pepper, and 1/4 tsp red pepper flakes. 
    Once pasta has drained, add it to the bowl.
    Toss dill pickle pasta salad together until combined well.


MAKING IN ADVANCE – Cook pasta, rinse under cold water, drain. Store in an air-tight container separate from the other ingredients. The noodles will absorb the sauce if stored together.
SERVING AS LEFTOVERS – Simple stir in additional milk or pickle juice until desired consistency. 


Calories:305kcal | Carbohydrates:24g | Protein:9g | Fat:18g | Saturated Fat:6g | Cholesterol:29mg | Sodium:675mg | Potassium:187mg | Fiber:1g | Sugar:2g | Vitamin A:415IU | Vitamin C:2.1mg | Calcium:191mg | Iron:0.8mg
Dill Pickle Pasta Salad - Fresh Dill and pickle potluck salad with pasta


  • Avatar for Swankyrecipes
    05/28/2019 at 3:34 pm

    WOW this looks incredible. Thanks so much for sharing. Do you think this kind of recipe would be okay in the fridge for a few days?

    • Avatar for Swankyrecipes
      Jessica Knott
      06/17/2019 at 6:38 pm

      Hi Miranda. I’d wait to add in the sauce ingredients. That said, if you do make this ahead, you’ll need to add more milk when ready to serve. The pasta will absorb most of the sauce liquid by day 2.

  • Avatar for Swankyrecipes
    06/04/2022 at 8:25 pm

    Nice recipe.
    Easy to adjust…needed a bit more mustard for my taste.

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