A bold, briny twist on a classic side dish—packed with crunchy pickles, savory bites of salami, and a creamy dill-forward dressing.

Why This Recipe Will Be the Star of Every BBQ

a bowl of dill pickle salami and cheese pasta salad

If you’re anything like me, you know pasta salad has a time and a place—usually next to a burger at a cookout, right? But let’s be honest: so many versions fall flat. They’re bland, overly mayo-y, or just… meh. Enter: Dill Pickle Pasta Salad. This one doesn’t hold back. It’s got bite. It’s got texture. It’s got an entire personality.

I first made this on a whim for a backyard birthday bash—no big deal, just wanted to use up some leftover pickles and pasta. But what happened next was wild. People hovered around the bowl. Someone said, “What is this?” followed by, “I need the recipe.” And the truth is, it was gone before the burgers even hit the grill.

So here we are. This salad is punchy and creamy and full of crunch. It has real flavor—from the briny pickles and sharp cheddar, to the crispy edges of salami folded in for that umami-savory chew. The dressing? A tangy, dill-laced dream that clings to every little curl of pasta. It’s addictive, make-ahead friendly, and absolutely a new favorite in the making.

Choosing the Right Pasta: Shape Matters

Not all noodles play nice with creamy dressings and chunky mix-ins. For this salad, you’re looking for a short, ridged pasta that can really hold onto that dill pickle vinaigrette.

Best choices:

Shells – ideal for cradling dressing, cheese cubes, and diced pickles.
Rotini or fusilli – their spirals grab onto everything.
Cavatappi – fun shape, good bite, holds up well in the fridge.

Avoid anything long (spaghetti) or tiny (ditalini) for this recipe—they just can’t carry the flavor or texture.

Pickle Power: Selecting the Right Style

This recipe is a celebration of pickles, so let’s get specific.

Best pickles to use:

Dill pickles – classic, tangy, herbaceous. Use whole spears or sandwich slices and dice them small.
Garlic dills or Kosher-style – for more punch and savory depth.
Pickle chips? Totally fine—just give them a good chop.

Want it extra-extra? Add a splash of the pickle brine to the dressing. Trust me.

Let’s Talk Cheddar & Salami

These two are the savory heroes that bring balance to the tang.

Cheddar: Sharp or extra-sharp is best. Cube it small so you get little flavor bombs throughout the salad.
Salami: You can chop it straight in, or crisp it up in a pan or air fryer for a salty, chewy texture that mimics bacon—but better.

Vegetarian? Swap the salami for roasted chickpeas or smoked paprika-seasoned tempeh.

Equipment You’ll Need

Large mixing bowl
Small bowl for dressing
Chef’s knife + cutting board
Whisk or fork
Colander
Medium pot for boiling pasta
Optional: skillet for crisping salami

Ingredients

Salad:

12 oz pasta shells or rotini
1½ cups dill pickles, finely chopped
1 cup sharp cheddar, diced
½ cup red onion, finely chopped
½ cup crispy salami (or chopped regular salami)
¼ cup fresh dill, chopped
Optional: 1 cup cherry tomatoes or celery for freshness

Dill Pickle Dressing:

¾ cup mayo (or ½ mayo + ¼ sour cream for tang)
2 tbsp pickle brine
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 garlic clove, minced
Salt and black pepper, to taste
Optional: pinch of sugar or honey to balance sharpness

Instructions

Boil the pasta in generously salted water until just al dente. Drain, rinse under cold water to stop cooking, and set aside to cool.
While pasta cools, crisp the salami (optional): Add chopped salami to a dry skillet and cook over medium heat until edges curl and crisp. Drain on paper towels.
Whisk the dressing in a small bowl: mayo, pickle brine, Dijon, vinegar, garlic, and seasonings. Taste and adjust—add more brine or dill for zing, a pinch of sugar for balance.
In a large bowl, combine pasta, chopped pickles, cheddar, onion, dill, and salami. Pour over the dressing and toss gently to coat everything evenly.
Chill for at least 30 minutes (or up to 2 days!) to let the flavors mingle. Garnish with more dill, cheddar, or crushed kettle chips if serving for a crowd.

Pro Tips for the Best Results

Let it chill: This salad gets better after a little fridge time.
Keep add-ins small so every bite gets a little of everything.
Taste before serving: Pasta can absorb flavors—feel free to re-season or add a splash more brine right before serving.

Nutrition Info (Per 1-cup serving, approx.)

Calories: 340
Fat: 20g
Carbohydrates: 28g
Protein: 10g
Sodium: ~750mg (varies with pickles & salami)

Note: Nutrition will vary depending on salami, mayo type, and serving size.

🔁 Variations & Substitutions

Want to make it…	Try this:
Vegetarian	Skip salami, add roasted chickpeas or smoked tempeh
Lighter	Use Greek yogurt in place of some mayo
Spicier	Add chopped pickled jalapeños or spicy dill pickles
Kid-friendly	Use milder pickles, omit onion, and go heavier on cheese
Low-carb	Swap pasta for cauliflower florets or spiralized zucchini (note: texture will be different)

Storage Tips

Fridge: Keeps well in an airtight container for up to 4 days.
Make-ahead friendly: Prep the pasta and dressing a day early; mix before serving.
Not freezer-friendly—mayo-based dressings break down when frozen.