Classic Dill Pickle Macaroni Salad

Classic Dill Pickle Macaroni Salad is a cool, creamy side dish that delivers tangy, crunchy, and herby flavors all in one bowl. It features tender macaroni, crisp dill pickles, and a smooth, mayo-based dressing that’s packed with zesty goodness. This salad is perfect for potlucks, barbecues, or when I’m just craving something savory and refreshing.

Why You’ll Love This Recipe

I love how this salad combines creamy texture with a bold dill flavor. The pickles add just the right amount of crunch and tang, while the dressing ties everything together beautifully. It’s make-ahead friendly, super customizable, and always a crowd favorite. If I’m looking for something that stands out from the usual pasta salads, this one hits the mark.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni
• Dill pickles, chopped
• Pickle juice (from the jar)
• Mayonnaise
• Sour cream (optional, for extra creaminess)
• Dijon mustard
• Fresh dill, chopped
• Red onion or green onion, finely diced
• Celery (optional, for extra crunch)
• Salt and pepper to taste

directions

1. I cook the elbow macaroni according to package instructions, then drain and rinse with cold water to stop the cooking and cool it down.

2. In a large bowl, I whisk together mayonnaise, sour cream (if using), Dijon mustard, and a splash of pickle juice until smooth.

3. I stir in the chopped pickles, onion, celery, and fresh dill.

4. I fold in the cooled macaroni and toss everything until well coated in the dressing.

5. I season with salt and pepper to taste, then cover and refrigerate for at least 1 hour to let the flavors meld.

6. Before serving, I give it a quick stir and add a little more mayo or pickle juice if needed to loosen it up.

Servings and timing

This recipe serves 6 to 8 people as a side dish. Prep time is about 15 minutes, plus an hour of chill time, so it’s ready in 1 hour and 15 minutes total.

Variations

I sometimes add chopped hard-boiled eggs for a protein boost or a handful of shredded cheddar for a cheesy touch. If I want a lighter version, I use Greek yogurt in place of some of the mayo. Adding diced chicken crumbles turns it into a more filling option. I’ve even mixed in a spoonful of relish for extra tang.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. Since it’s a cold salad, there’s no reheating needed. If it thickens too much, I stir in a bit of extra pickle juice or mayo before serving.

FAQs

Can I make this macaroni salad ahead of time?

Yes, I actually prefer making it a day ahead. The flavors get better as it chills in the fridge.

What kind of pickles should I use?

I go with classic dill pickles, but garlic dill or kosher dills work great too. I avoid sweet pickles for this recipe since I want that briny tang.

Can I use other types of pasta?

Absolutely. Shells, rotini, or bowties all work well—anything with a shape that holds onto the dressing.

Is this recipe good for picnics?

Yes, as long as I keep it chilled in a cooler. It’s ideal for outdoor gatherings when served cold.

How do I keep it from drying out?

If it sits for a while, I stir in a little extra dressing or pickle juice to bring back that creamy texture.

Conclusion

Classic Dill Pickle Macaroni Salad is a fresh, zippy twist on traditional pasta salad that I keep coming back to. The crisp pickles, creamy dressing, and soft pasta make every bite a perfect mix of textures and flavors. Whether I’m serving it at a barbecue or storing it for weekday lunches, it’s always a delicious, easy win.