How to Make the Best Pickle Pasta Salad with Onion Relish
This creamy dill pickle pasta salad is a tangy, herb-infused dish featuring rotini pasta, crunchy dill pickles, fresh dill, and a luscious dressing made with mayonnaise, sour cream, and Dijon mustard. The bold pickle flavor pairs perfectly with crisp vegetables like red onion and celery, creating a refreshing yet hearty salad that’s ideal for potlucks, cookouts, or weekday lunches. Easy to prepare in under 30 minutes (plus chill time), this make-ahead salad only gets better as the flavors blend overnight.
Ingredients
- 12 oz (340 g) rotini or bow-tie pasta
- 1 cup dill pickle slices, chopped
- ¼ cup dill pickle juice
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tbsp Dijon mustard
- 1 small red onion, finely diced
- 2 tbsp fresh dill, chopped (or 2 tsp dried dill)
- 1 celery stalk, finely diced
- Salt and freshly ground black pepper, to taste
Instructions
Combine cooked and cooled pasta with chopped dill pickles in a large bowl.
Whisk together pickle juice, mayonnaise, sour cream, Dijon mustard, and chopped dill until smooth.
Add the dressing to the pasta and pickles, then stir in diced red onion and celery until evenly coated.
Taste and adjust seasoning with salt and pepper as needed.
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Give the salad a quick stir before serving and garnish with a sprinkle of extra dill, if desired.
Notes
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Pasta shape matters: Rotini or bow-tie pasta holds the creamy dressing well, but penne or fusilli are also great choices.
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Pickle juice tip: Use the juice straight from your favorite jar of dill pickles—the bolder, the better.
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Make it your own: Add sliced black olives, diced cheese, chopped hard-boiled eggs, or even grilled chicken for extra protein.
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Dairy-free version: Substitute with plant-based mayo and sour cream to make this recipe vegan-friendly.
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Storage advice: Store in an airtight container for up to 4 days. Stir before serving to redistribute the dressing.