Creamy Dill Pickle Pasta Salad with Ham

Name: Creamy Dill Pickle Pasta Salad with Ham
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb (454 g) rotini or small pasta shells; 1 cup (150 g) dill pickle spears, chopped into ½-inch pieces; 3 tbsp (45 ml) dill pickle juice; 10 oz (285 g) deli ham, preferably smoked, cut into ½-inch cubes; 2 stalks (150 g) celery stalks, finely diced; ⅓ medium (50 g) red onion, finely diced; ¼ cup (15 g) fresh dill, finely chopped; ¾ cup (175 ml) mayonnaise; ¼ cup (60 ml) sour cream; 1 tbsp (15 ml) Dijon mustard; ¼ tsp (½ g) garlic powder; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A bright, tangy pasta salad loaded with tender ham, crisp dill pickles, and creamy mayonnaise dressing. Fresh dill and celery add crunch and flavor, while a touch of pickle juice and mustard deepen the briny character. Perfect served cold for picnics, potlucks, or summer gatherings.

Prep: 15 min
Cook: 10 min
Wait: 30 min
Total: 55 min
Makes: 6 to 8 servings (about 8 cups)

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Steps

Before you start

Bring a large pot of salted water to a boil before starting
Have all vegetables chopped and ready when the pasta finishes cooking
Use pickles that are still crisp, not soft, for best texture

1
Cook the pasta
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook according to package directions until just tender but still with a slight bite (usually 9–11 minutes).
- Drain in a colander and rinse with cool water until completely cooled to room temperature.
- Shake out excess water.
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Ready when: Pasta is tender with slight firmness when bitten
Tip: Rinsing cools the pasta quickly and prevents it from clumping. Don't skip this step.
2
Prepare the dressing
- In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, pickle juice, and garlic powder until smooth and well combined.
- The dressing should be thick but pourable.
- Taste and season with a pinch of salt and pepper.
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Ready when: Dressing is smooth, creamy, and well blended
Tip: Sour cream helps keep the salad from being too heavy while adding tanginess that complements the pickles.
3
Combine pasta and vegetables
- Transfer the cooled pasta to a large mixing bowl.
- Add the diced ham, chopped pickles, diced celery, red onion, and fresh dill.
- Toss gently with a wooden spoon to distribute all ingredients evenly.
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Ready when: All ingredients are evenly mixed throughout the pasta
Tip: Gently toss to avoid breaking up the pasta; rough handling can make the salad mushy.
4
Add dressing and chill
- Pour the prepared dressing over the pasta mixture and toss thoroughly until every piece of pasta is coated with dressing.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
- This allows flavors to meld and the salad to firm up slightly.
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Ready when: Salad is cold and dressing has fully absorbed into the pasta
Tip: The longer you chill, the better the flavors blend. You can make this up to 8 hours ahead.

Good to know

Tips

Taste as you go: the salty pickles and ham mean you may need less additional salt. Add seasonings gradually.
For a crunchier salad, reserve some diced pickles and celery and stir them in just before serving rather than mixing them all in.
This salad is forgiving—if you prefer more or less pickle flavor, adjust the chopped pickles and pickle juice accordingly.
To transport to a potluck, pack it in a rigid container and keep it on ice. Stir it gently with a fork just before serving.

Make ahead

Prepare up to 8 hours in advance. Cover and refrigerate until serving. Stir gently before serving and add a splash of milk or extra pickle juice if the salad seems dry (pasta continues to absorb dressing as it sits).

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. The salad is best eaten cold directly from the fridge. Do not freeze. If the salad dries out over time, thin it with a splash of pickle juice, milk, or a touch more mayonnaise when serving.

Substitutions

deli ham, preferably smoked → Turkey deli meat or roast beef. Use the same amount. Turkey will be milder; roast beef will add a richer flavor.
dill pickle spears → Kosher dill pickle spears or bread-and-butter pickle chips. Bread-and-butter pickles will make the salad slightly sweeter. Adjust the amount to taste.
fresh dill → 1 teaspoon dried dill or ½ teaspoon dill seed. Dried dill is more concentrated, so use less. Add it when preparing the dressing.
sour cream → Greek yogurt or plain yogurt. Use the same amount for a tangier, slightly lighter salad. Omit if you prefer a richer mayonnaise-based version.