Bright crunch meets silky dressing in this creamy dill pickle pasta salad. Tangy pickle bites and tender rotini come together in minutes, giving you a picnic-ready dish the whole table will love.
Table of contents
Creamy Dill Pickle Pasta Salad
Tangy, crunchy, and quick, this creamy dill pickle pasta salad brightens any summer table.
Ingredients
- 3 cups rotini pasta, uncooked
- 2/3 cup mayonnaise
- 1/3 cup chopped dill pickles
- 1 tablespoon yellow mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon celery salt
- 1 pinch garlic powder
- Extra chopped dill pickles, for garnish
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini until al dente, about 8 minutes.
- Drain pasta and rinse under cold water to stop cooking; set aside.
- In a bowl, whisk mayonnaise, pickles, mustard, vinegar, sugar, salt, pepper, celery salt, and garlic powder until smooth.
- Combine cooled pasta with dressing, stirring until every noodle is coated.
- Cover and chill at least 60 minutes for flavors to meld.
- Garnish with extra pickle pieces before serving.
Notes
• Swap half the mayo with Greek yogurt for a lighter salad.
• Add cooked, crumbled bacon for a smoky twist.
• Make ahead: Salad keeps well, covered, in the fridge for up to 3 days.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 390Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 19mgSodium: 720mgCarbohydrates: 42gNet Carbohydrates: 40gFiber: 2gSugar: 1gSugar Alcohols: 0gProtein: 7g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Gather these simple items before you start:
- 3 cups rotini pasta (uncooked)
- 2/3 cup mayonnaise
- 1/3 cup dill pickles, chopped (plus extra for garnish)
- 1 tablespoon yellow mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon celery salt
- Pinch garlic powder
- Large saucepan or stockpot
- Colander
- Mixing bowl & whisk
- Serving bowl
Detailed Cooking Instructions
Time needed: 23 minutes
Quick cold pasta salad with a creamy dill pickle dressing.
- Prep ingredients
Measure and chop everything so the salad comes together fast.
- Cook pasta
Boil rotini in salted water for 8 minutes until al dente.
- Cool pasta
Drain and rinse under cold water until the noodles are chilled.
- Whisk dressing
Combine mayo, pickles, mustard, vinegar, sugar, salt, pepper, celery salt, and garlic powder until smooth.
- Toss salad
Stir dressing into cooled pasta until every shell is coated.
- Chill & serve
Cover and refrigerate for at least 1 hour, then garnish with extra pickles.
Tips & Tricks
- Make ahead: The salad tastes even better the next day, so prep it up to 24 hours early.
- Lighten it up: Replace half the mayo with plain Greek yogurt for a tangy, higher-protein option.
- Add crunch: Stir in diced celery or crispy bacon bits for extra texture without changing the creamy dill dressing vibe.
- Fridge life: Store leftovers in an airtight container for up to 3 days; stir in a splash of pickle juice if it thickens.
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Frequently Asked Questions
Can I make dill pickle pasta salad without mayo?
Yes. Swap the mayonnaise with plain Greek yogurt or a dairy-free vegan mayo for a lighter, creamy texture.
Keep the salad covered and chilled; it stays fresh for about three days. Stir before serving and add a drizzle of pickle juice if it thickens.
Short shapes with ridges, like rotini or fusilli, hold creamy dressing well. Macaroni shells are another good choice for dill macaroni salad fans.
Absolutely. Prepare the salad the night before, then give it a quick stir and garnish with fresh pickle chunks right before serving.
Variations & Add-Ins
- Bacon Cheddar Boost: Fold in ½ cup crisp bacon bits and ½ cup shredded sharp cheddar for a bacon creamy dill pickle pasta salad twist that adds more protein.
- Low-Carb Variation: Swap the rotini for steamed cauliflower florets or keto-friendly shirataki noodles to cut carbs while keeping the creamy dill dressing.
- Vegan Swap: Use plant-based mayo and Dijon mustard, then top with sliced cherry tomatoes for a dairy-free alternative that’s still tangy.
- Spicy Version: Stir in 2 tablespoons diced jalapeños and a pinch of red pepper flakes for heat lovers wanting a bold, pickle-forward kick.
- Gluten-Free Option: Choose gluten-free rotini and double-check your mustard is gluten-free to create a gluten-free version without changing flavor.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | No | Use gluten-free rotini for a gluten-free option. |
| Dairy-Free | Yes | Mayo and pickles are dairy-free; verify labels. |
| Vegan | No | Replace mayo with vegan mayo for a vegan swap. |
| Keto | No | Is it keto friendly? Swap pasta for cauliflower or shirataki noodles. |
| Nut-Free | Yes | No nuts used; safe as written. |
Storage, Freezing & Reheating
- Fridge: Keeps 3 days in a sealed container; stir before serving to refresh the dressing—answering “how long does it last.”
- Freezer: Mayo-based salads don’t freeze well; texture separates, so freezing is not recommended.
- Thawing: If you freeze against advice, thaw overnight in the fridge and re-stir, but expect a looser dressing.
- Reheat: This dish is best cold; to “reheat leftovers,” let the salad sit at room temp 15 minutes or microwave 20 seconds just to take the chill off—do not overheat.
- Make-Ahead: Prep up to 24 hours early; add an extra spoon of mayo or a splash of pickle juice before serving to keep it creamy.
Save This Recipe for Later
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