Creamy Dill Pickle Pasta Salad That's Perfect for Potlucks

A refreshing and tangy Dill Pickle Pasta Salad that's perfect for summer gatherings and potlucks.

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Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings: 6 servings

Course: Salad

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

8 oz Dry Pasta (elbow macaroni) cooked until al dente
3/4 cup Dill Pickles diced
3/4 cup Cheddar Cheese finely cubed
2.5 oz Sliced Black Olives drained

For the Dressing

1/2 cup Mayonnaise
1 Tbsp Pickle Juice
2 Tbsp Milk
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Dry Dill
Pinch Cayenne Pepper adjust to taste

Equipment

Large pot
Medium Bowl
Mixing bowl
Spatula

Method

Step‑by‑Step Instructions

Cook the Pasta: Boil salted water, add pasta, and cook for 7-8 minutes until al dente. Drain and rinse with cold water.
Prepare the Dressing: In a bowl, whisk together mayonnaise, pickle juice, milk, salt, pepper, garlic powder, onion powder, dry dill, and cayenne pepper. Refrigerate for 10-15 minutes.
Chop the Vegetables and Cheese: Dice dill pickles and cube cheddar cheese.
Combine Ingredients: In a large bowl, combine pasta, pickles, cheese, and olives. Pour dressing over and mix gently.
Adjust Seasoning and Chill: Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes.
Serve and Enjoy: Stir the salad before serving and enjoy alongside grilled meats or sandwiches.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 1mgCalcium: 200mgIron: 1mg

Notes

Ideal to prepare a day in advance. Store leftovers in an airtight container for up to 3-4 days.

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