Dill Pickle Pasta Salad Recipe

Jump to Recipe

An overhead shot of a serving bowl of dill pickle pasta salad, garnished with chopped fresh dill.

What you’ll love about dill pickle pasta salad

There’s more than just cheese and pickles in this recipe. I’ve added crispy bacon and sliced celery to add umami and crunch.
Fresh dill really brings out the flavor of the dill pickles and adds a pop of freshness to this already delicious salad.
You can easily prep this recipe ahead of time. Set aside a little bit of dressing when you’re making the salad, and add the rest just before serving to ensure your salad is extra fresh.
There’s an intense depth of flavor in the sauce thanks to the apple, fennel and white wine that are simmered to perfection.

Here’s what you’ll need to make it

Large stockpot

Buy Now →

Chef’s knife

Buy Now →

Measuring Spoons

Buy Now →

How to make dill pickle pasta salad

Prep your mix-ins. Slice, chop and shred all of your salad ingredients. If you need to cook your bacon, I recommend doing it on the stove in a large saucepan.

Slice the bacon into thin strips and sauté until the fat has rendered and the bacon is dark in color. Use a slotted spoon to transfer the bacon pieces to a paper-towel-lined plate.

Cook the pasta. Boil the pasta in a large pot of salted water. Follow the package directions for al dente to make sure you get the perfect cook. Drain the pasta and rinse with cold water until it’s cool to the touch.

Normally, we don’t rinse pasta after cooking, but this added step is necessary for pasta salads and helps to prevent your pasta from getting soggy.

If you’re not assembling your salad immediately, I recommend drizzling and tossing it with some olive oil to prevent it from sticking together. I do this right in the colander and then transfer it to a large mixing bowl with a lid until I’m ready to assemble.

Make the dressing. In a mixing bowl, whisk the mayonnaise with pickle juice, mustard and water until smooth. Stir in salt & pepper, and adjust the seasoning to your taste, if needed.

Assemble the salad. In a large mixing bowl (probably the one you put your pasta in), combine all of your salad ingredients and add in the dressing. Stir until the salad is evenly coated in the dressing. Garnish with a sprinkle of fresh dill before serving.

Close up of rotini pasta with dill, bacon, celery sliced and cheddar cheese cubes.

FAQs and tips for making dill pickle pasta salad

How do you keep pasta salad from getting soggy?

The dressing of the salad will absorb into the pasta making it a bit softer as it sits. Making sure you cook the pasta to al dente will ensure that your pasta salad does not get soggy. You can also wait to toss the salad with dressing just before serving.

How long does pasta salad last in the fridge?

Pasta salad, when stored in an air tight container, will last about 4-5 days in the refrigerator. This will, of course, depend on the freshness of the ingredients used in the salad. Always use your best judgment for consuming any leftovers.

Should I make pasta salad the night before?

While it isn’t necessary, you can make pasta salad ahead of time. Store in the fridge until ready to serve. I recommend reserving some of the dressing to add just before serving as the pasta will absorb some of the dressing as it rests.

An overhead shot of a serving bowl of pasta salad.

More great pasta salad recipes you should try