How to Make Dill Pickle Pasta Salad

This pickle pasta salad is creamy and full of tangy flavor!

There’s a new salad on the scene, and like quick cucumber salad and cowboy caviar, we have TikTok to thank for the recipe. Erikka Furseth shared this tangy dill pickle pasta salad on her @pastasaladgirl account and fans were immediately intrigued. I love pasta salad and I love pickles, so this was all the enticement I needed to test this viral recipe!

Dill Pickle Pasta Salad Recipe

measured out ingredients in small bowls and containers on on a cutting boardNancy Mock for Taste of Home

Use good quality pickles since their flavor and crunch are front and center in this salad. In her video, Erikka uses Milwaukee’s Kosher Dill Pickles. This recipe makes 12 servings.


  • 16 ounces medium pasta shells
  • 2/3 cup pickle juice, divided
  • 2 cups chopped dill pickles
  • 1 cup diced onion
  • 8 ounces Monterey Jack cheese (or other mild cheese), cut into small cubes
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon dried dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: fresh dill fronds

Tools You’ll Need

  • Kitchen Knife: A good knife will make quick work of the necessary chopping.
  • Large Mixing Bowl: Choose a bowl big enough to mix all the ingredients.
  • Silicone Spatula: The soft edges make it easy to gently mix the ingredients and dressing.


Step 1: Prepare the pasta

Cook the pasta in salted water according to the package directions until the pasta is al dente. Drain the pasta, then rinse it several times in cold water until it’s completely cool.

Step 2: Combine the ingredients

pasta salad in a large glass bowl, view from aboveNancy Mock for Taste of Home

Pour the cool pasta into a large mixing bowl, then add in 1/3 cup of the pickle juice, the chopped dill pickles, diced onion and cubed cheese. Use a silicone spatula to gently toss everything together.

Step 3: Make the dressing

making Dill Pickle Pasta SaladNancy Mock for Taste of Home

Combine the remaining pickle juice, mayonnaise, sour cream, dill, salt and pepper in a small bowl, using a whisk to thoroughly mix the ingredients.

Step 4: Dress the salad

dill pickle pasta salad in a large glass bowl, view from aboveNancy Mock for Taste of Home

Pour the dressing over the ingredients in the bowl, and use the silicone spatula to fold and stir the salad until everything is completely coated in the dressing. Garnish the top with fresh dill, if you’d like.

Chill the salad for at least 30 minutes before serving.

Tips for Making Pickle Pasta Salad

What kind of pickles should I use in this salad?

Any variety of dill pickles can be used! Whole pickles will have the most crunch after chopping, though. Garlic dill pickles taste great in this salad, as do spicy dill pickles (I like Sucker Punch Spicy Garlic Dills). Dice the pickles into 1/2-inch-sized pieces.

Can I make dill pickle pasta salad the night before?

Yes! This pickle pasta salad holds up well in the fridge and is a great choice for a make-ahead dish. The flavor continues to develop as the salad chills, and the pasta absorbs some of the dressing, but still stays very creamy.

What should I serve with this salad?

It would be delicious served alongside fried chicken, with burgers or with other backyard barbecue recipes. This is definitely a salad worth making for potlucks and gatherings, with a flavor that everyone will love. One TikTok viewer calls it a salad that “screams Midwest,” but we loved it over here in New England, too!

How long does this pasta salad last in the fridge?

You can keep dill pickle pasta salad tightly sealed in the fridge for up to 5 days. Give it a good stir before serving.

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Nancy Mock
Discovering restaurants, tasting bakery treats, finding inspiration in new flavors and regional specialties—no wonder Nancy loves being a Taste of Home Community Cook and a food and travel writer. She and her family live in Vermont and enjoy all things food, as well as the beautiful outdoors, game nights, Avengers movies and plenty of maple syrup. Find Nancy’s writing and recipes at her website: Hungry Enough To Eat Six.