Short Description
Classic Dill Pickle Macaroni Salad is a creamy, tangy, and refreshing pasta salad loaded with crunchy dill pickles, tender macaroni, and a flavorful dressing. This easy-to-make dish is perfect for summer barbecues, potlucks, or as a delicious side for any meal.
Why You’ll Love This Recipe
- Packed with the bold, tangy flavor of dill pickles
- Creamy and refreshing, perfect for warm weather
- Easy to make with simple pantry ingredients
- Great for meal prep and leftovers
- A unique twist on traditional macaroni salad
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Elbow macaroni
- Dill pickles (chopped)
- Cheddar cheese (cubed or shredded)
- Red onion (finely chopped)
- Celery (chopped)
- Fresh dill (chopped)
- Mayonnaise
- Sour cream
- Dill pickle juice
- Dijon mustard
- Garlic powder
- Salt and black pepper
Directions

- Cook the Pasta: Boil the elbow macaroni according to the package instructions. Drain and rinse with cold water to stop cooking.
- Prepare the Dressing: In a mixing bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, garlic powder, salt, and black pepper.
- Assemble the Salad: In a large bowl, combine the cooled pasta, chopped pickles, cheddar cheese, red onion, celery, and fresh dill.
- Mix Everything: Pour the dressing over the salad and toss until everything is evenly coated.
- Chill and Serve: Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve cold and enjoy!
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chilling Time: 1 hour
- Total Time: About 1 hour 25 minutes
Variations
- Greek Yogurt Swap: Substitute sour cream with Greek yogurt for a lighter version.
- Extra Crunch: Add diced bell peppers or carrots for more texture.
- Spicy Twist: Mix in a few chopped pickled jalapeños for some heat.
- Protein Boost: Stir in diced cooked chicken or ham for a heartier salad.
- Vegan Option: Use dairy-free mayo and omit the cheese.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Serving Tip: Stir before serving, as the dressing may settle.
- Freezing: Not recommended, as the mayo-based dressing may separate.
FAQs
Can I make this salad ahead of time?
Yes! It tastes even better after chilling for a few hours, making it a great make-ahead dish.
What type of pickles should I use?
Use classic dill pickles for the best flavor, but you can also try garlic or spicy pickles.
Can I use a different pasta shape?
Absolutely! Shells, rotini, or bowtie pasta all work well.
How do I make the dressing tangier?
Add an extra splash of pickle juice or a teaspoon of vinegar for more tang.
Is this salad gluten-free?
Use gluten-free pasta to make this recipe gluten-free.
Can I use sweet pickles instead?
Yes, but the flavor will be slightly different and less tangy.
What cheese works best?
Cheddar is classic, but Colby Jack or Pepper Jack add great flavor.
How long should I chill it before serving?
At least 1 hour, but overnight is even better for maximum flavor.
Can I add eggs to this salad?
Yes! Chopped hard-boiled eggs add extra protein and texture.
How do I prevent the pasta from absorbing too much dressing?
Toss the cooked pasta in a little pickle juice or olive oil before mixing to help prevent absorption.
Conclusion
Classic Dill Pickle Macaroni Salad is the perfect side dish for any occasion, bringing together creamy, tangy, and crunchy flavors in every bite. Whether you’re serving it at a summer picnic, a potluck, or alongside grilled meats, this refreshing salad is sure to be a hit!
PrintClassic Dill Pickle Macaroni Salad
This Classic Dill Pickle Macaroni Salad is a flavorful twist on a traditional pasta salad, combining tender macaroni with crunchy dill pickles, fresh herbs, and a creamy, tangy dressing. The perfect side dish for cookouts, potlucks, or meal prep!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Ingredients
Salad:
- 2 cups elbow macaroni, cooked and cooled
- ¾ cup dill pickles, chopped
- ½ cup celery, finely diced
- ¼ cup red onion, finely diced
- ¼ cup fresh dill, chopped
- ½ cup shredded cheddar cheese (optional)
Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp dill pickle juice
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
Instructions
- Cook the macaroni: Boil the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Let cool completely.
- Prepare the dressing: In a small bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth.
- Mix the salad: In a large bowl, combine the cooled macaroni, chopped pickles, celery, red onion, and fresh dill. Add the shredded cheddar if using.
- Combine and chill: Pour the dressing over the salad and mix well. Cover and refrigerate for at least 1 hour to let the flavors meld.
- Serve and enjoy! Give the salad a final stir before serving. Garnish with extra fresh dill or chopped pickles if desired.
Notes
- For extra tang, add 1 tbsp of pickle relish or a splash more pickle juice.
- Store in an airtight container in the fridge for up to 3 days.
- Make it a meal by adding diced ham, cooked bacon, or hard-boiled eggs!