Dill Pickle Pasta Salad

Introduction

Say hello to your new favorite potluck side dish—Dill Pickle Pasta Salad! This zesty, creamy, and delightfully crunchy salad is a bold twist on the traditional pasta salad, and let me tell you, it’s a pickle lover’s dream come true. Right after the first bite, the salty tang of dill pickles hits your taste buds, followed by the richness of cheddar cheese, the herby freshness of dill, and that satisfying crunch of toasted panko. It’s the perfect dish to serve at barbecues, family gatherings, or just when you need something exciting to perk up your weekday lunch.

We’re combining tender radiatore pasta, sharp white cheddar, crisp pickles, and a creamy dill-packed ranch dressing for a side dish that everyone will rave about. And don’t even think about skipping that golden toasted panko topping—it adds the perfect crunchy finish.

If you love refreshing, garden-inspired flavors, you’ll also want to check out this Beet Garden Salad with Goat Cheese and this bright and tangy Tomato Feta Salad. They’re all perfect additions to your summer spread.

Why You’ll Love This Recipe

Key Benefits

• Quick and easy to make—ready in about 25 minutes
• Budget-friendly ingredients
• Perfect for feeding a crowd at BBQs or picnics
• Make-ahead friendly and great served cold
• Pickle lovers will be obsessed

Taste & Texture

This salad is packed with bold, briny flavor thanks to plenty of dill pickles and fresh herbs. The dressing is creamy with just the right amount of tang from pickle juice and lemon, while the toasted panko topping adds an irresistible crunch. You’ll get soft pasta, chewy cheese, and crisp pickles all in one bite.

Dietary Attributes

• Vegetarian
• Can be made gluten-free with GF pasta and breadcrumbs
• High in protein if you add bacon or use high-protein pasta

Ingredients & Substitutions

Ingredient List

For the Salad:

• 1 box radiatore pasta (or any short pasta)
• 2 tbsp olive oil (plus more for boiling)
• ¾ cup diced dill pickle spears
• ¾ cup shredded white cheddar cheese
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped fresh dill

For the Ranch Dressing:

• ¾ cup Greek yogurt
• ¼ cup Mexican crema
• 2 tbsp pickle juice
• 1 tbsp ranch seasoning (or more to taste)
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice

For the Panko Topping:

• 1 tbsp olive oil
• ¾ cup panko breadcrumbs
• ¼ cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh dill
• Zest of 1 lemon

Optional:

• Crumbled cooked bacon
• Extra toasted panko on top

Notes on Quality

Fresh herbs really shine here, so if you can get fresh dill and parsley, go for it. Greek yogurt adds a rich creaminess, while the Mexican crema gives the dressing a slight tang that blends beautifully with the pickle juice. Radiatore pasta has those great ridges that hold onto the dressing well, but shells or rotini work too.

Possible Substitutions

• Pasta: Use gluten-free pasta or chickpea pasta for dietary needs
• Greek yogurt: Substitute sour cream if you prefer a more classic ranch flavor
• Mexican crema: Replace with buttermilk or a bit more yogurt plus lemon juice
• Pickles: Bread and butter pickles for a sweeter twist
• Cheese: Swap cheddar for Monterey Jack or feta

Step-by-Step Instructions

• Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Add a little olive oil to the water to prevent sticking.
• Drain pasta and rinse under cold water. Transfer to a sheet pan and toss with 2 tbsp olive oil. Spread out to cool.
• In a small bowl, whisk together the ranch dressing ingredients: Greek yogurt, crema, pickle juice, lemon juice, ranch seasoning, and dill. Set aside.

• In a skillet, heat 1 tbsp olive oil over medium heat. Add panko breadcrumbs and stir occasionally for 3-5 minutes until golden brown. Remove from heat and stir in lemon zest, parsley, and dill.
• In a large mixing bowl, combine cooled pasta, diced pickles, cheddar cheese, parsley, dill, and the prepared ranch dressing. Toss until everything is well coated.
• Top with the toasted panko mixture and optional crumbled bacon. Serve immediately or chill before serving.

Expert Tips & Tricks

Best Practices

• Let the pasta cool completely before mixing to prevent melting the cheese or thinning the dressing
• Use freshly grated cheese for the best flavor and texture
• Add the panko topping right before serving for maximum crunch

Common Mistakes

• Don’t overcook the pasta—it should be al dente so it holds up well in the salad
• Don’t skip rinsing the pasta—this stops the cooking and keeps it from becoming mushy
• Avoid using sweet pickles unless that’s your vibe—they’ll change the flavor profile entirely

Time-Saving Tips

• Toast the panko a day ahead and store it in an airtight container
• Use pre-shredded cheese and pre-chopped pickles to save prep time
• Make the dressing up to 3 days in advance and store in the fridge

Serving Suggestions

Pairings

This Dill Pickle Pasta Salad pairs wonderfully with:

• Grilled chicken, burgers, or sausages
• A juicy Tomato Feta Salad
• Classic BBQ fare like ribs or pulled pork
• Fresh fruit skewers or a Beet Garden Salad with Goat Cheese

Presentation Ideas

Serve in a large, shallow platter for a beautiful rustic presentation. Sprinkle the panko on right before serving, and garnish with extra herbs and thin slices of pickle for a pop of green.

Beverage Pairings

• Iced cucumber water or lemonade for a refreshing non-alcoholic option
• Crisp white wine like Sauvignon Blanc or Pinot Grigio
• A light summer beer or a citrusy cocktail like a gin and tonic

Storage & Reheating

Leftover Storage

Store leftover pasta salad in an airtight container in the fridge for up to 4 days. Keep the panko topping separate to maintain its crunch.

Reheating Methods

No reheating needed—this salad is best enjoyed cold or at room temperature. If the dressing thickens in the fridge, stir in a splash of pickle juice or lemon juice before serving.

Frequently Asked Questions

Substitutions & Adjustments

Can I use another type of pasta?
Yes, rotini, fusilli, shells, or bow ties all work well.

Can I make it dairy-free?
Use a dairy-free yogurt and vegan cheese alternative.

What if I don’t have Mexican crema?
Use a mix of Greek yogurt and a bit more lemon juice or buttermilk.

Troubleshooting

Why is my pasta salad dry the next day?
Pasta can soak up the dressing. Add a spoonful of yogurt, pickle juice, or lemon juice to refresh it.

My panko isn’t crispy—what went wrong?
Make sure you toast it long enough and store it separately if prepping ahead.

Variations & Customizations

Dietary Adaptations

• Gluten-free: Use gluten-free pasta and breadcrumbs
• Vegetarian: This recipe is naturally vegetarian
• High-protein: Add chickpeas or grilled chicken

Flavor Twists

• Add chopped red onion or scallions for extra zip
• Stir in cooked chopped eggs for a tangy egg-salad feel
• Use spicy pickles or hot sauce for heat lovers

Seasonal/Holiday Versions

• Add fresh corn in the summer
• Mix in roasted red peppers for a festive touch
• Serve alongside grilled meats for Memorial Day or July 4th gatherings

Conclusion

This Dill Pickle Pasta Salad is tangy, creamy, crunchy, and bursting with flavor. It’s an easy side dish that stands out at any gathering and is sure to become a favorite for pickle lovers. Whether you’re hosting a summer cookout or just meal prepping for the week, this pasta salad brings bold flavors and serious satisfaction. Try it out, and don’t forget to leave a comment or share your version with me—I love seeing what you all create.

Follow along for more fun and fresh recipe ideas on Pinterest, and don’t forget to pin this one for your next cookout.

Resources

Related Recipes

• Beet Garden Salad with Goat Cheese
• Tomato Feta Salad

Recommended Tools

• Large mixing bowl
• Non-stick skillet for toasting panko
• Microplane for zesting lemon

Tutorials

• How to Toast Panko for Crunchy Toppings
• Homemade Ranch Dressing Basics
• Tips for Cooking Perfect Pasta Every Time

Let me know in the comments how it turned out or if you made any fun swaps. Happy cooking!

Print