Creamy mayo, crunchy dill pickles, sharp cheddar, and pasta—this Dill Pickle Macaroni Salad is the ultimate crowd-pleaser!
Okay, true story. A couple summers back, I was that person who forgot to bring something to the family BBQ. You know, the one who promises to bring a dish and then completely blanks? That was me. So, in a total panic, I raided my fridge and pantry. What did I have? Pickles, some leftover pasta, a block of cheddar cheese, and the usual mayo and sour cream. Desperate times, right?
I threw them all together, crossed my fingers, and hoped for the best. And you know what? It was amazing. Everyone raved about it. Even my uncle, who’s one of those “not a fan of pasta salads” people. Now, every time there’s a cookout or potluck, I have to bring this Dill Pickle Macaroni Salad, or I’ll never hear the end of it. No pressure!
Why You’ll Love This Dill Pickle Macaroni Salad Recipe?
Here’s why this recipe is basically your new BFF at gatherings:
- It’s ridiculously easy. Like, “I’m still in pajamas” easy.
- The flavor combo is insane—in a good way. Tangy, creamy, cheesy… all the hits!
- You can make it ahead of time (hello, stress-free hosting).
- People will ask for the recipe. Just be ready.
Ingredient Notes:
I’m not gonna bore you with a lecture on every single ingredient. But here’s why I chose these—and how you can tweak them if you’re feeling adventurous.
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Cork Screw Pasta (Cellentani or Rotini): These twisty guys grab onto the dressing like a pro. Elbows work too, but corkscrews make me smile.
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Baby Dill Pickles: The more pickles, the better! I go for crunchy ones—preferably the ones you sneak straight from the jar when nobody’s watching.
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Sharp Cheddar Cheese: Cubed. Not shredded. You want those little bursts of cheesy goodness in every bite. Trust me.
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Mayo & Sour Cream Combo: You could use all mayo, but sour cream adds a bit of tang that plays well with the pickle vibe.
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Pickle Brine: This is the secret weapon. Don’t skip it. It gives that extra pickle punch.
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Fresh Dill & Onion Powder: Fresh dill makes this pop, but if you’re out, dried dill works in a pinch.
How To Make Dill Pickle Macaroni Salad?
Step 1: Cook Your Pasta
Boil up a big pot of salted water. Toss in your pasta and cook until al dente. Don’t overcook it—no one wants mushy noodles here. Drain it, rinse under cold water (just a quick rinse!), and shake it like you mean it. You don’t want extra water hanging around.
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Step 2: Make the Dressing
Grab a bowl. Stir together the mayo, sour cream, pickle juice (yes, from the jar!), onion powder, and fresh dill. Give it a little taste test—maybe a little more dill if you’re a super fan?
Step 3: Assemble the Salad
In a big ol’ mixing bowl, combine the pasta, diced pickles, and cheddar cubes. Pour that creamy dressing over the top and give it a good toss. Not too aggressive—just enough to coat everything nicely.
Step 4: Season and Garnish
A little salt, a little pepper… taste as you go. Then, sprinkle on more fresh dill because, well, why not? It looks fancy and makes you feel like a pro.
Storage Options:
Pop any leftovers in an airtight container. It’ll keep in the fridge for 3-4 days. Pro tip: If it thickens up in the fridge, add a splash of pickle brine or a spoonful of mayo to loosen it up before serving. You’re welcome.
Variations and Substitutions:
- Pasta Swap: Any short pasta works, but corkscrews are the MVP.
- Add-Ins: Chopped celery, red onion, or even crispy bacon (I highly recommend).
- Cheese Choices: Go wild—pepper jack if you want a kick, mozzarella for mild vibes.
- Dressing Light: Sub in Greek yogurt for sour cream if you want to lighten it up.
- Protein Boost: Add grilled chicken or ham cubes and call it a meal.
What to Serve with Dill Pickle Macaroni Salad?
This guy’s a potluck hero, but it also plays well with:
- Grilled burgers and hot dogs
- BBQ chicken (especially smoky ones)
- A cold beer or lemonade (you pick!)
- A big green salad on the side
Frequently Asked Questions:
Can I make it the night before?
Oh, for sure! It’s even better the next day once the flavors meld together.
What’s the best pasta to use?
Anything that holds onto the dressing—corkscrew pasta, rotini, penne. Elbows in a pinch.
How do I keep it from drying out?
A splash of pickle juice or a bit more mayo does the trick. Give it a quick toss before serving.
So… are you team pickle? If you are (and even if you’re not sure yet), give this Dill Pickle Macaroni Salad a try. It’s easy, crowd-pleasing, and honestly kinda addictive. I’d love to hear if you try it—did your family love it? Did you tweak it? Did someone fight over the last scoop? Tell me everything in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Dill Pickle Macaroni Salad
Ingredients
For the Salad Dressing:
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup dill pickle brine from the pickle jar
- ½ teaspoon onion powder
- 2 tablespoons freshly chopped dill plus additional for garnish
For the Pasta Salad:
- 1 pound cellentani pasta or other short pasta such as rotini or elbow macaroni
- 2 cups finely diced baby dill pickles plus additional for garnish
- 1½ cups cubed sharp cheddar cheese
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente, typically 8 to 10 minutes. Once cooked, drain the pasta in a colander and briefly rinse it under cold water to halt the cooking process. Drain thoroughly and transfer the pasta to a large mixing bowl.
Prepare the Dressing:
- In a medium-sized bowl, combine the mayonnaise, sour cream, dill pickle brine, onion powder, and freshly chopped dill. Whisk the ingredients together until the dressing is smooth and fully combined.
Assemble the Salad:
- Add the cooled pasta to the bowl containing the dressing. Add the finely diced baby dill pickles and the cubed sharp cheddar cheese. Using a spatula or wooden spoon, gently fold the mixture until all ingredients are evenly coated in the dressing.
Season and Garnish:
- Taste the salad and adjust seasoning with kosher salt and freshly ground black pepper as desired. Garnish the completed salad with additional freshly chopped dill and extra diced pickles for presentation, if preferred.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
