A creamy, tangy, and refreshing pasta salad packed with dill pickles, fresh dill, and a zesty dressing — perfect for picnics, barbecues, or as a make-ahead side dish.
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: ~1 hour 20 minutes
Servings: 6–8
Ingredients
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Macaroni pasta – 2 cups
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Mayonnaise – ½ cup
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Sour cream – ¼ cup
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Pickle juice – ¼ cup
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Dill pickles – 1 cup, chopped
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Red onion – ¼ cup, diced
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Fresh dill – ¼ cup, chopped
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Salt & black pepper – to taste
Instructions
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Cook the pasta:
Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until tender. Drain well and let cool completely to prevent the dressing from becoming watery. -
Make the dressing:
In a large mixing bowl, whisk together mayonnaise, sour cream, and pickle juice until smooth and creamy. -
Combine:
Add the cooled macaroni, chopped pickles, red onion, and fresh dill to the bowl. Gently toss until all ingredients are evenly coated with the dressing. -
Season:
Taste and season with salt and pepper as needed (remember, the pickles and juice already add saltiness). -
Chill:
Cover and refrigerate for at least 1 hour to allow flavors to meld. -
Serve:
Stir well before serving. Garnish with extra fresh dill or pickle slices for presentation.
Quick Notes & Pro Tips
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Cool the pasta completely: This is key for keeping the dressing creamy instead of watery.
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Pickle juice matters: Use juice from your favorite dill pickles — it gives the dressing its zesty kick.
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Make it heartier: Add diced ham, shredded cheese, or even chopped hard-boiled eggs for extra protein.
Why You’ll Love It
This isn’t your typical macaroni salad — it’s creamy, tangy, and bursting with dill flavor. It’s a crowd-pleaser for BBQs, potlucks, or weekday lunches.
Variations & Serving Suggestions
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Add-ins: Try peas, shredded carrots, or celery for extra crunch.
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Make it spicy: Stir in a spoonful of diced pickled jalapeños or a splash of hot sauce.
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Pair it with: Grilled burgers, BBQ chicken, or sandwiches.
Storage & Make-Ahead
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Refrigerate: Store in an airtight container for up to 3 days.
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Make-ahead: Prepare the day before — it tastes even better after sitting overnight.
FAQs
Q: Can I use a different pasta shape?
A: Yes! Shells, rotini, or penne work well for this salad.
Q: Can I use Greek yogurt instead of sour cream?
A: Absolutely — it adds a bit of tang and cuts the richness slightly.
Q: What if I want it creamier?
A: Add an extra 2–3 tablespoons of mayonnaise or sour cream.
Personal Note
This is one of those recipes I always bring to summer cookouts — it disappears fast! The combo of fresh dill, pickle crunch, and creamy dressing makes it irresistible.