Dill Pickle Pasta Salad features ditalini pasta, cubed cheese, a creamy dressing, and plenty of dill pickles! While some may turn up their nose at the thought of pickle pasta salad, all it takes is one bite and they’ll be hooked!
I always wanted to love this pasta salad when my mom would make it growing up, but she put chopped onion in it, which I am still not a fan of today.
However, the onion adds some much needed flavor to this recipe, so I decided to leave it in 😉
This recipe works because it’s:
- A fun combination of flavors. The dill pickles combined with the cheese and pasta makes for a savory pasta salad that will appeal to kids and adults.
- Easy to throw together. You likely have a jar of pickles and some cheese in your fridge right now, so use them in this salad!
- Perfect for potlucks. Double the recipe and you’ll have enough to feed a crowd.
Cook 8 ounces of ditalini pasta according to package directions (aim for al dente). Drain and rinse under cold water to cool. Add drained pasta to a large mixing bowl.
While the pasta is cooking, cook 12 ounces of frozen peas according to the package directions. Drain and rinse under cold water to cool.
Gently mix 3/4 cup mayonnaise and 2 tablespoons of pickle juice in a small bowl.
Mix pasta, peas, 1 cup cubed Colby Jack cheese, 1 cup sliced pickles, 1/2 cup chopped onion, and the dressing until well combined.
Season generously with salt and pepper and garnish with fresh dill, if desired.
Chill for at least 1 hour before serving.
Recipe Tips and Substitutions
You can use any small pasta you’d like in this recipe like shell, elbow macaroni, or radiatore. I use ditalini because that’s what I grew up with.
If you’d really like to punch up the dill pickle flavor, you can add a few more tablespoons to the mayonnaise mixture or add up to 1/2 cup of pickle juice to the pasta after you rinse it.
Try adding crumbled bacon or steak strips to the pasta to make this more of a main dish salad.
You can add a packet of dry ranch seasoning to the dressing to give the pasta salad even more flavor.
If you’re out of certain ingredients, try these substitutes:
More Like This
Looking for more delicious pasta salads? You’ll love these!
- Hawaiian Mac Salad
- Pesto Pizza Pasta Salad
- Chicken Caesar Salad with Pasta
- Tuna Rotini Pasta Salad
- Italian Pasta Salad
You can, but the textures will definitely change in the freezer. The sour cream will separate and become grainy, the cheesy will become crumbly, and the pasta may be mushy. So freeze at your own risk!
The key to keeping this salad from being watery is to cook the pasta al dente so it’s not soggy and mushy, as well as drain it properly. You’ll also want to make sure your dressing isn’t too wet after you add the pickle juice. If it is too liquid-y, just add some more mayo to thicken it up.
I hope your family loves this dill pickle pasta salad! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
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Dill Pickle Ditalini Pasta Salad
- 8 ounces ditalini pasta, about 2 cups dry pasta
- 12 ounces frozen peas
- ¾ cup mayonnaise
- 2 Tablespoons pickle juice
- 1 cup cubed Colby Jack cheese
- 1 cup sliced dill pickles, about 4 spears
- ½ cup chopped onions
- Salt and pepper, generous amounts
- Cook ditalini pasta according to package directions (aim for al dente). Drain and rinse under cold water to cool. Add drained pasta to a large mixing bowl.
- While the pasta is cooking, cook the peas according to the package directions. Drain and rinse under cold water to cool.
- Gently mix mayonnaise and pickle juice in a small bowl.
- Mix pasta, peas, cubed Colby Jack cheese, sliced pickles, chopped onions, and the dressing until well combined. Season generously with salt and pepper and garnish with fresh dill, if desired.
- Chill for at least 1 hour before serving.