Dill Pickle Pasta Salad – crunchy baby dill pickles, creamy dressing, Cheddar cheese and pasta soaked in pickle juice for a bright, tangy flavor.
There are countless pasta salad variations, but Dill Pickle Pasta Salad stands out for its bold, tangy profile. It pairs beautifully with grilled meats or can be enjoyed on its own as a refreshing, flavorful side. Tender cooked pasta is combined with diced Cheddar, sliced baby dill pickles, optional baby corn, and finely chopped shallots or onions, all coated in a creamy dill dressing that includes a splash of pickle juice to infuse the pasta and tie the flavors together.
Amish Macaroni Salad
Use any small dry pasta you prefer—macaroni, bowties, shells, or similar shapes work well. For heartier versions, stir in cubed chicken, ham, or chopped hard‑boiled eggs. If you’re sensitive to raw onion or garlic, simply omit them.
The dressing here combines mayonnaise and Greek yogurt with Dijon mustard, herbs and spices. If you prefer, substitute sour cream for the Greek yogurt and adjust the mustard or mayo to taste.
This salad benefits from resting: chilling it overnight allows the flavors to meld and intensify, making it an excellent make‑ahead option for potlucks, BBQs, and gatherings.
Dill Pickle Pasta Salad brings together crunchy pickles, creamy dressing, cheddar and pasta infused with pickle juice for a tangy, satisfying dish.
Salad
American
-
1/2
lb
(250 g) dry pasta -
1/2
cup
Cheddar cheese,
diced -
3/4
cup
baby dill pickles,
sliced -
3
Tbsp
shallots or green onions or white onion,
diced -
8
baby corns,
sliced (optional) - DRESSING:
-
1/2
cup
mayonnaise -
1/2
Tbsp
Dijon mustard -
1/4
cup
Greek yogurt or sour cream -
2
Tbsp
pickle juice -
1/2
tsp
garlic powder -
salt,
black pepper -
1 1/2
Tbsp
fresh dill
(or 2/3 Tbsp dry dill) -
a pinch of cayenne pepper,
or to taste (optional)
-
Cook the pasta in salted water according to package directions. Rinse briefly under cold water to stop the cooking, then drain well.
-
In a large bowl, whisk together mayonnaise, Dijon mustard, Greek yogurt (or sour cream), pickle juice, garlic powder, a pinch of salt, black pepper, fresh dill and cayenne if using.
-
Add the cooled pasta, diced Cheddar, sliced dill pickles, diced shallots or onions and sliced baby corn. Toss gently to coat everything in the dressing.
-
Cover and chill for at least 2 hours to allow the flavors to meld; overnight refrigeration yields the best flavor. Serve chilled.