Go Back
A close-up, appetizing view of a beige bowl filled with creamy dill pickle pasta salad. The dish features rotini pasta coated in a white dressing, mixed with chunks of green pickles (or cucumbers) and cubed yellow cheese, all garnished with fresh sprigs of green dill.

Dill Pickle Pasta Salad

Creamy pasta salad featuring crunchy dill pickles and yellow peppers. This tangy side dish is a refreshing addition to any summer BBQ.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 25 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 16 ounces rotini pasta cooked and cooled
  • 1 cup dill pickles finely chopped
  • ½ cup yellow bell pepper diced small
  • ¼ cup fresh dill finely minced
  • 1 cup mayonnaise full fat preferred
  • ½ cup sour cream adds tang
  • ¼ cup pickle juice from the jar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Equipment

  • 1 Large pot For boiling pasta
  • 1 Large bowl For mixing everything
  • 1 Whisk For smooth dressing

Method
 

  1. Boil the rotini pasta in salted water until tender but firm.
  2. Drain the pasta and rinse under cold water to cool it quickly.
  3. Whisk the mayonnaise, sour cream, and pickle juice in a large bowl.
  4. Fold in the pickles, peppers, and dill until the vegetables are distributed.
  5. Add the cooled pasta to the bowl and stir until coated.
  6. Refrigerate for one hour to allow the creamy dressing to set.

Notes

Rinse the pasta in cold water to stop the cooking process immediately. Add a splash of extra pickle juice if the salad thickens too much while chilling.