Dill Pickle Pasta Salad

an overhead bowl of rotini pasta salad with celery and dill pickle.

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4.95 from 18 votes

Everything you love about a dill pickle, in a creamy pasta salad!

Course Pasta, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 299kcal

Author Tracy

Equipment

Large pot
large bowl
small bowl

Ingredients

8 oz rotini pasta
1/2 cup celery chopped
1/2 cup white onion chopped
1 cup dill pickles chopped, 6-8 spears

Dressing

1/2 cup mayonnaise 4.6 oz
1/4 cup sour cream 2 oz
1 tablespoon dill pickle juice
2 teaspoons apple cider vinegar
1 teaspoon ground mustard
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1 tablespoon fresh dill minced, + more for garnish

Instructions

Cook Pasta: Add a large pot of water to a stovetop and heat on high to bring to a boil. Cook pasta for 9 minutes, or whatever the time listed for that particular pasta is. For fresh pasta, it is only 2 minutes.
Make Dressing: Add mayo, sour cream, dill, mustard, coriander, salt, vinegar, and dill pickle juice to a small bowl and mix well.
Assemble Salad: Once the pasta is done, add it to a large bowl with chopped celery, onion, and dill pickles. Add dressing and then mix well.
Finish with more fresh dill if desired, and enjoy!

Video

[adthrive-in-post-video-player video-id="doKWuMiE" upload-date="2024-04-24T15:40:57.000Z" name="Dill Pickle Pasta Salad.mp4" description="One for the pickle lovers! Our Dill Pickle Pasta Salad takes everything you love about dill pickles and turns it into a creamy pasta salad that any dill fan will love!" player-type="default" override-embed="default"]

Notes

Nutritional value is approximately per 1 cup

Storage

Store in the fridge for up to 5 days.

Substitutions

Pasta - Rotini is our favorite for this because of the crannies for dressing, but another with a lot of nooks and crannies like fusilli or farfalle.

Sour Cream and Mayo - You can adjust the ratio of the two, but be sure to have at least 1/4 cup of sour cream for the thickness to match the liquids being added.

Onion - White or yellow is the best.

Apple Cider Vinegar - This is our favorite for this because it's the mildest and slightly sweet, but if in a pinch, you can use white vinegar, too.

Make Ahead

You can absolutely make this pasta salad ahead, but as with all mayo-based salads, be sure you don't dress too early. Cook the pasta and mix it with the celery, onion, and dill pickles and set aside and make the dressing and set it aside, but assemble before serving. The pasta will absorb the mayo which means it won't be as creamy and dreamy as if assembled fresh.

Make Extra Dressing

While this salad will last in the fridge for up to 5 days, to refresh it the following days, make a little extra dressing to store in the fridge to freshen it up. It's not necessary, it's still delicious up to 5 days out, but it's not as creamy. So if you want to keep it same-day creamy, have a little extra dressing to mix in.

Nutrition