Dill Pickle Pasta Salad

published Jul 8, 2022
summer
Dill Pickle Pasta Salad Recipe

A mayo and sour cream-based pasta salad with dill pickles, onions, and fresh dill.

Serves8 to 10

Prep15 minutes

Cook15 minutes

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A photo of pasta salad made with a spiral pasta in a pale pink bowl with a wooden spoon on the side.
Credit: Perry Santanachote

Everything about this dill pickle pasta salad is fast, easy, and flavorful. The noodles are even soaked in pickle brine before being tossed with the dressing to amp up the tangy pickle flavor. It’s a batch big enough to feed a hungry crowd, yet there never seems to be any leftovers no matter how many people you’re feeding.

When Making Pasta Salad, Do You Rinse the Pasta?

Yes, rinse your pasta when using it for pasta salad. The blast of cold water will stop the cooking process immediately and remove excess starch clinging to the surface of the pasta, which can make your noodles stick together and leave your pasta salad with a gummy texture.

Credit: Perry Santanachote

What’s the Best Pasta for Pasta Salad?

Stick with dried pasta instead of fresh. It’ll hold up well when tossed with dressing. Shorter shapes also make the salad easy to serve and eat. These types have nooks and crannies that provide little pockets for dressing and seasonings.

How Long Does Pasta Salad Last in the Fridge?

This pasta salad can be stored in an airtight container in the refrigerator for up to three days. However, I recommend serving the pasta salad the same day you make it, when it’s at its best. Over time, the pasta can dry out and the dressing won’t taste as creamy.

Dill Pickle Pasta Salad Recipe

A mayo and sour cream-based pasta salad with dill pickles, onions, and fresh dill.

Prep time 15 minutes

Cook time 15 minutes

Serves 8 to 10

Nutritional Info

Ingredients

  • 3 1/2 teaspoons

    kosher salt, divided

  • 1 pound

    dry rotini or fusilli pasta

  • 3

    large dill pickles, plus 1/2 cup brine

  • 1/2

    medium white onion

  • 1 small bunch

    fresh dill

  • 1/2 cup

    mayonnaise

  • 1/2 cup

    sour cream

  • 1/2 teaspoon

    ground black pepper

Instructions

  1. Bring 1 gallon of water and 3 tablespoons of kosher salt to a boil in a large pot. Add 1 pound of dry rotini pasta and cook according to package instructions but add 2 minutes to the al dente timing, about 12 minutes all together.

  2. While the pasta is cooking, quarter 3 large dill pickles, slice off and discard the seedy centers, and cut pickles into 1/4-inch pieces (about 2 cups). Finely dice 1/2 medium white onion (about 1 cup). Pick the fronds from 1 small bunch fresh dill until you have 1/4 cup.

  3. Combine the pickles and onion in a large mixing bowl with 1/2 cup mayonnaise, 1/2 cup sour cream, dill, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Mix well.

  4. Drain the pasta through a strainer, rinse, and drain well. Pour 1/2 cup of pickle brine over the noodles in the strainer and toss to coat; let sit for 5 minutes.

  5. Add the briny pasta to the large bowl with all the other ingredients and toss to thoroughly coat the noodles. Serve immediately or cover and refrigerate until ready.

Recipe Notes

Make Ahead: The dressing can be made 1 day in advance and kept covered in the refrigerator.

Storing: Pasta salad is best enjoyed the same day you make it, but will keep in the refrigerator for up to 3 days.