Dill Pickle Macaroni Salad Recipe

This is the picnic salad that somehow steals the show from the burgers every single time. Dill pickle macaroni salad is cold, crunchy, and creamy in all the right ways—the pasta is tender but bouncy, the brine is punchy without being overwhelming, and there’s this happy little choir of fresh dill, cheddar, and onion doing the most in the background. It’s a make-ahead hero and the kind of dish you “taste” with a fork from the fridge half a dozen times, like a raccoon in yoga pants.

My husband is the human version of a dill pickle spear—salty, loyal, and suspiciously cheerful at cookouts. He eats this straight from the container standing at the counter, which is apparently legal in our house. The kiddo calls the cubed cheddar “treasure” and digs for it like it’s a sandbox. We brought this to a neighborhood potluck once and someone asked if I’d “just pick up the same salads next time.” No, Linda. I chopped this with my ancient cutting board and questionable knife skills and it’s now a family staple because it tastes like summer and leftovers.

Kitchen Talk

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I learned the hard way that pickles are wet little agents of chaos. Pat them dry before mixing, or the dressing gets watery and you’ll stare into the bowl like, “Did I do this?” Also, hot pasta + mayo equals weird. Chill your noodles fast—colander, cold water, a few shakes, then into the fridge while you chop. I like to sneak some pickle juice into the dressing for a tangy zing; it’s the secret handshake of this salad.

Cheddar-wise, the block kind you cube yourself tastes way better than pre-shredded. If you’re trying to lighten it up, swap in some Greek yogurt for part of the mayo—it stays creamy and you still get that backbone of richness. Red onion is beautiful here, but if you’re onion-sensitive, a quick soak in cold water takes the bite down. One time I tried sweet relish in a pinch and it turned the whole bowl into dessert. Do not recommend—unless that’s your vibe, in which case, rock on.

Shopping Tips

– Grains/Pasta: Grab small elbows or tiny shells with ridges so the dressing and dill can cling. Sturdy shapes hold up best after a night in the fridge.
– Vegetables: Crisp celery and a small red onion add crunch and color—pick firm, heavy celery and an onion with shiny, tight skin.
– Fresh Herbs: Fresh dill makes the whole salad pop; look for feathery, bright fronds. Dried dill works in a pinch—just start light.
– Cheese: Sharp cheddar from a block cubes cleaner and tastes richer than pre-shredded. Medium cheddar works if that’s what you’ve got.
– Fats & Oils: Use a good mayonnaise (full-fat clings better). You can cut it with Greek yogurt if you want it a little lighter and tangier.
– Spices: Garlic powder, onion powder, black pepper, and a pinch of celery seed are quiet heroes—check your pantry before you buy more.

Prep Ahead Ideas

– Chop pickles, celery, and red onion the day before and wrap in paper towels to keep extra moisture off. Store in separate containers so the onion doesn’t perfume everything.
– Cook the pasta ahead, rinse to cool, and toss with a tiny bit of oil so it doesn’t clump. Keep it in a sealed container.
– Whisk the dressing in a jar and stash it in the fridge; shake before using. Morning-of, toss everything with half the dressing, then add more right before serving if the pasta’s absorbed it.

✔Time-Saving Tricks

– Pulse pickles and celery in a food processor with quick bursts for fast, even chopping—don’t go mushy.
– Chill the pasta quickly using an ice bath in the colander; it stops carryover cooking cold.
– Cube the cheese while the pasta cooks, then wipe the board and go right into herbs to save dishes.
– Don’t rush the chill time; 30–60 minutes in the fridge lets flavors settle and the dressing set up.

✔Common Mistakes

– Overcooking the pasta: mush city. Aim for tender with a little bounce so it doesn’t collapse under the dressing.
– Watery salad: wet pickles or hot pasta will thin everything out. Pat-dry pickles and chill pasta completely. If it still gets loose, fold in extra cheese or a spoon of mayo to thicken.
– Too onion-y: I’ve done it. Fix by stirring in a pinch of sugar and more dill, or add a handful more pasta if you have it.
– Flat flavor: salt the pasta water generously and keep some pickle juice handy to brighten at the end.

What to Serve It With

– Grilled burgers or veggie burgers and a platter of juicy tomato slices.
– BBQ chicken, ribs, or pulled pork sandwiches.
– Hot dogs or brats with charred peppers and onions.
– A simple green salad or watermelon wedges for that summer plate balance.

✔Tips & Mistakes

– Salt your pasta water like the ocean; it’s your one big chance to season the noodles.
– Keep your chop small and even so you get a little bit of everything in every bite.
– Make it a smidge tangier than you think—chilling mutes flavors.
– Fold gently with a big spatula so you don’t break the pasta or smash the cheese.
– Reserve a splash of pickle juice for a last-minute wake-up call right before serving.

✔Storage Tips

Fridge it, tightly covered, for 3–4 days. It’s fantastic cold straight from the container, and yes, I’ve eaten it for breakfast with coffee—no regrets. If it seems dry after a day, loosen with a spoonful of mayo or a splash of pickle juice and a fresh sprinkle of dill. Don’t freeze it; dairy-ish dressings and pasta don’t love the deep chill.

✔Variations and Substitutions

– Swap half the mayo with Greek yogurt for a tangier, lighter vibe.
– Add thawed peas, diced ham, or crispy bacon if you want more heft.
– Gluten-free pasta works—choose one that’s rice- or corn-based and don’t overcook.
– Spice it up with chopped jalapeños or a dash of hot sauce.
– No fresh dill? Use dried dill sparingly and add a squeeze of lemon to brighten.
– Cheddar alternatives: Colby Jack or pepper jack are both fun detours.

Frequently Asked Questions

Dill Pickle Macaroni Salad Recipe

Creamy, tangy macaroni salad packed with crunchy dill pickles, celery, and cheddar. A perfect make-ahead side for picnics and potlucks.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 12 oz elbow macaroni uncooked
• ▢ 0.75 cup mayonnaise
• ▢ 0.33 cup sour cream
• ▢ 0.25 cup pickle brine from the jar
• ▢ 1.5 tbsp Dijon mustard
• ▢ 0.5 tsp granulated sugar
• ▢ 0.5 tsp garlic powder
• ▢ 0.5 tsp onion powder
• ▢ 0.5 tsp kosher salt
• ▢ 0.5 tsp ground black pepper
• ▢ 1.25 cup chopped dill pickles drained, small dice
• ▢ 0.75 cup diced celery
• ▢ 0.5 cup minced red onion
• ▢ 0.75 cup cheddar cheese, small cubes
• ▢ 2 tbsp fresh dill, chopped
• ▢ 0.25 tsp smoked paprika optional, for garnish

Instructions

Preparation Steps

• Boil the macaroni in salted water until al dente, 7–9 minutes. Drain and rinse under cool water.
• Whisk mayonnaise, sour cream, pickle brine, Dijon, sugar, garlic powder, onion powder, salt, and pepper in a large bowl.
• Stir in the chopped pickles, celery, red onion, cheddar, and fresh dill.
• Fold in the cooled macaroni until everything is coated and creamy. Taste and adjust seasoning.
• Chill 20–30 minutes to let flavors meld. Dust with paprika before serving.

Notes

Stir in chopped hard-boiled eggs or crisp bacon for a heartier salad. For extra tang, swap half the sour cream with plain Greek yogurt. Make it ahead—flavors improve as it rests; store covered in the fridge up to 3 days.

This recipe is an original creation inspired by classic Dill Pickle Macaroni Salad Recipe flavors. All ingredient ratios and instructions are independently developed.