This creamy pasta salad is one of those quick, family-friendly recipes that always comes to the rescue. It takes just 20 minutes from start to finish, and it’s perfect for potlucks, BBQs, or a simple weeknight side. I love how the sharp cheddar and tangy pickles balance out the rich dressing—every bite is bold and comforting.
Ingredients
- Small pasta – I usually go with mini shells or cavatappi since they hold the dressing so well, but really any short pasta works.
- Dill pickles – The star here! Don’t forget to save the juice—it makes the dressing pop.
- Cheddar cheese – Sharp cheddar is best because it stands up to the pickles. Mild gets lost in the mix.
- Fresh dill – Adds freshness. Dried dill works in a pinch, but fresh makes a big difference.
- Dressing mix – Mayo and sour cream are the base, but you can swap half the mayo for Greek yogurt if you want it lighter.
- If you like more pasta salad recipes, try my Caesar pasta salad, summer pasta salad and bacon ranch pasta salad next.
📋 You can find the full ingredient list in the Recipe Card below the article.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
How To Make Creamy Pasta Salad
- Cook the pasta until al dente, then drain and rinse under cold water.
- Whisk together the mayo, sour cream, pickle juice, mustard, and seasonings to make the dressing.
- In a big bowl, combine the pasta, pickles, cheese, onion, and dill.
- Pour the dressing over everything and toss until well coated.
- Chill the salad in the fridge for at least 1 hour so the flavors can come together.
Let It Chill Before Serving
The flavors get so much better after at least an hour in the fridge.
Tips
- Chill time makes a huge difference—don’t skip it or the flavors won’t blend.
- Save some extra pickle juice to loosen the salad if it thickens after chilling.
- Sharp cheddar is the way to go for flavor that stands out.
- Switch up the pasta shape depending on what’s in the pantry—rotini and shells are top picks.
- A little cayenne or diced jalapeño gives it a nice kick if you like spice.
- Toss in diced celery or bell peppers if you want extra crunch.
- This salad is meal prep friendly—it keeps well in the fridge for 3 days.
- Use Greek yogurt for part of the mayo if you want a lighter version.
- Crispy bacon bits can make this salad extra fun for a crowd.
- Make sure your pasta is fully cooled before mixing or the dressing will slide off.
Storing Leftover Pasta Salad
Keep covered in the fridge for up to 3 days.
More Pasta Recipes
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Creamy Pasta Salad with Cheese and Pickles
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
For the Salad
- 16 ounces small pasta, you can use mini serpentini, cavatappi, small shells
- 1 cup sliced dill pickles, reserve the juice for dressing
- 4 ounces sharp cheddar cheese, diced
- ⅓ cup red onion, diced
- ¼ cup fresh dill
For the Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- ¼ cup dill pickle juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- ½ teaspoon dried parsley
- ⅛ teaspoon cayenne or chili powder, optional
INSTRUCTIONS
- Cook the pasta according to package directions until al dente. Drain, then rinse under cold water to cool.
- In a small bowl or jar, whisk together the dressing ingredients.
- Add the pasta, pickles, cheese, onion, and dill to a large bowl.
- Pour the dressing over the salad and toss until everything is well coated.
- Cover and refrigerate for at least 1 hour before serving to let the flavors develop.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Comments
No Comments