Quick & Easy Dill Pickle Pasta Salad

Name: Quick and Easy Dill Pickle Pasta Salad
Prep time: 15 min
Cook time: 30 min
Ingredients: 8 ounces pasta (cooked al dente); 2 cups sliced dill pickles; 1 cup cubed cheddar cheese; 1 cup mayonnaise; ½ cup sour cream or greek yogurt; ½ cup pickle juice; 4 tbsp chopped fresh dill weed; ¼ tsp garlic powder; ¼ tsp onion powder; Salt and pepper to taste; 6 slices cooked bacon (chopped)

If you’re looking for the perfect summer side, this quick and easy dill pickle pasta salad is packed with bold flavor, creamy dressing, and plenty of crunch.

It’s a go-to recipe in our farmhouse kitchen, especially when we’ve got a fresh batch of refrigerator dill pickles on hand. With crispy bacon, sharp cheddar, and a tangy pickle juice dressing, it’s everything you love about a good pasta salad—only better.

And if you enjoy this one, you’ll also love our classic tuna pasta salad for another make-ahead favorite.

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A bowl of creamy pasta salad with chopped vegetables, topped with two pickle spears and a sprig of fresh dill.

Why You’ll Love This Recipe

Full of homestyle flavor: With crispy bacon, sharp cheddar, and garden-fresh dill, this salad brings all the comforting flavors of a farmhouse kitchen, just like my homestyle classic potato salad.
Perfect for pickle lovers: If you’re the kind of person who snacks on pickles straight from the jar, this recipe was made for you. Be sure to try our refrigerator dill pickles if you haven’t already!
Cool, creamy, and satisfying: The tangy dressing made with mayo, sour cream, and pickle juice gives it that rich, down-home creaminess we all crave.
Feeds a crowd: Whether you’re hosting a backyard cookout or bringing a dish to the church picnic, this one’s always a hit. Pair it with a jug of homemade peach lemonade for a true farmhouse feast.
Simple, pantry-friendly ingredients: No fancy ingredients here, just good, honest food made from what you’ve likely got on hand.
Make-ahead friendly: Tastes even better after sitting in the fridge, so it’s perfect for prepping the night before a busy day.
A little garden goodness: The fresh dill adds a bright, herby touch that makes it feel like something straight from your summer garden. If you’re planning your next harvest, don’t miss my post on how to plan a canning garden.

A bowl of creamy pasta salad with dill, chopped vegetables, and macaroni sits on a white surface near a board with pickle slices, a glass of pickles, and a green checkered cloth. Fresh dill is placed nearby.

Ingredients

Pasta: cooked al dente, use whatever type of pasta you have on hand, elbow, shells, or rotini work great
Dill pickles: chopped, as big or small as you would like
Cheese: cheddar cheese, cubed
Mayonnaise
Sour cream: I also like to use plain greek yogurt
Pickle juice
Dill weed: fresh from the garden, or dried works in a pinch, just be sure to use a little more for that dill flavor!
Spices: garlic powder, onion powder
Salt and pepper: to taste
Bacon: cooked crispy and chopped

A bowl of creamy macaroni salad with diced vegetables, garnished with two pickle spears and a sprig of fresh dill on top.

Recipe Tips

Cook pasta just until al dente: Slightly firm pasta holds up better in creamy salads and won’t turn mushy after chilling, just like in my creamy tuna pasta salad.

Cool pasta completely: Rinse it with cold water after draining to stop the cooking and help the dressing cling better.

Use real dill pickles: Skip the sweet ones—classic homemade dill or garlic dill pickles give that perfect tangy bite. If you haven’t made your own yet, try our refrigerator dill pickles recipe!

Don’t skip the pickle juice: It’s the secret to that bold, briny flavor in the creamy dressing.

Chop ingredients evenly: Cutting the pickles, cheese, and bacon into similar bite-sized pieces ensures every forkful is balanced.

Let it chill: The flavor deepens after 30 minutes (or longer) in the fridge. Great for making ahead!

Wait to add bacon (if needed): For extra-crispy bacon, stir it in just before serving to keep it from softening.

Use fresh dill: It gives a burst of flavor that dried dill just can’t match, worth it every time.

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A bowl of creamy pasta salad with spiral noodles, chopped vegetables, sun-dried tomatoes, and fresh dill garnish on top.

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook elbow pasta according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
Make the dressing: In a mason jar, mix together the mayonnaise, sour cream, pickle juice, fresh dill, garlic powder, onion powder, salt, and pepper until smooth and creamy.
Assemble the salad: Add the cooled pasta, sliced dill pickles, cubed cheddar cheese, and chopped bacon to a large bowl and pour over the dressing. Gently stir until everything is well coated.
Chill and serve: Cover and refrigerate for at least 30 minutes to let the flavors meld. Stir again before serving and garnish with a little extra fresh dill, if desired.

FAQ

Yes! In fact, it tastes even better after a few hours in the fridge. Just give it a good stir before serving and add a little extra mayo or sour cream if it seems dry.

Store leftovers in an airtight container in the fridge for up to 3 days. It’s best enjoyed within the first 24–48 hours while the bacon stays crisp.

Absolutely. Greek yogurt adds a bit more tang and protein while still keeping the dressing creamy.

Classic dill pickles or garlic dill pickles are best. Stay away from sweet pickles—they’ll throw off the savory balance.

Fresh dill really makes the flavor pop, but if you’re in a pinch, you can use dried dill—start with about 1 tablespoon, taste, and adjust.

Pasta tends to soak up the dressing as it sits. Stir in a spoonful of mayo or sour cream before serving to freshen it up.

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Similar Recipes

Equipment

large pot
Colander
Large mixing bowl
Whisk

Ingredients

8 ounces pasta cooked al dente
2 cups sliced dill pickles
1 cup cubed cheddar cheese
1 cup mayonnaise
½ cup sour cream or greek yogurt
½ cup pickle juice
4 tbsp chopped fresh dill weed
¼ tsp garlic powder
¼ tsp onion powder
Salt and pepper to taste
6 slices cooked bacon chopped

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook the elbow pasta until just al dente. Drain and rinse under cold water to cool completely.
Make the dressing: In a mason jar, whisk together the mayonnaise, sour cream, pickle juice, fresh dill, garlic powder, onion powder, salt, and pepper until creamy and smooth.
Combine everything: Add the cooled pasta, sliced pickles, cubed cheddar, and chopped bacon to the bowl. Gently toss everything together until well coated.
Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve: Stir before serving and garnish with extra fresh dill, if desired.

Notes

Add celery or red onion for crunch.
Swap sour cream for Greek yogurt to lighten it up.
Stir in the bacon just before serving if you want it extra crisp.
Best enjoyed within 2–3 days.

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Why You’ll Love This Recipe

Ingredients