This isn’t your average pasta salad. It’s tangy, bold, and built for the pickle lovers out there. I took the flavors of dill pickle ranch and turned them into a full-on creamy pasta salad experience, starting with a homemade mayo blended with fresh dill, green onion, and—you guessed it—pickle juice.

It’s the kind of salad that’s even better after it chills in the fridge for a bit, and it makes a perfect side dish for BBQs, potlucks, or just to eat by the forkful straight from the bowl. This one kicks off my Pasta Salad Series — stay tuned for more big-batch, flavor-packed salad ideas coming your way!

Creamy, tangy, and totally addictive — this dill pickle pasta salad starts with a homemade ranch-style dressing built on pickle-forward mayo, then gets tossed with cavatappi pasta, fresh herbs, and a whole jar of Grillo’s pickles. It’s bold, briny, and made to impress. My fiancé and I were eating this pasta salad practically with every meal until we polished it off lol it was so good!

Storage Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You may want to give it a quick stir and add a splash of pickle juice to freshen it up before serving.

Dill Pickle Ranch Pasta Salad

Yield: 8-10

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

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Ingredients

For the Pickle Mayo Ranch Dressing:

• 1 large egg (room temperature)
• ½ cup avocado oil
• 1 tsp Dijon mustard
• 2 tsp pickle juice
• 1 tsp white vinegar
• Salt and pepper, to taste
• 2 green onion sprigs
• Small bunch fresh dill (about ¼ cup packed)

For the Salad:

• 1 lb cavatappi pasta, cooked al dente and cooled
• 4 green onions, thinly sliced
• Small handful fresh dill, roughly chopped
• One 16 oz container Grillo’s Dill Pickle Chips, roughly chopped
• ¼ cup extra pickle juice (for finishing)

Instructions

1. In a tall jar or container, combine the egg, avocado oil, Dijon mustard, 2 teaspoons pickle juice, vinegar, salt, and pepper. Use an immersion blender and blend from the bottom up until thickened into mayo. Add in the green onions and dill, and blend again until smooth. Taste and adjust seasoning.
2. In a large bowl, combine the cooked cavatappi pasta, chopped pickles, green onions, and dill. Pour in most of the dressing (save a little for finishing) and toss well to coat.
3. Right before serving, drizzle the reserved ¼ cup pickle juice over the salad to brighten everything up. Toss again, then top with a drizzle of the remaining dressing. Garnish with extra chopped pickles, dill, and green onions for color and crunch.
4. Optional: Chill for 30 minutes before serving to let the flavors really come together.