Dill Pickle Pasta Salad
A delightful twist on traditional pasta salads featuring the tangy taste of dill pickles and creamy dressing, perfect for any occasion.
Ingredients
Pasta and Vegetables
- 1/2 lb shell pasta You can use rotini or bowtie pasta as alternatives.
- 8 oz cheddar cheese block, cubed Freshly cubed cheese has better texture.
- 3 tbsp fresh dill Or use 2 tsp dried dill.
- 8 small dill pickles, sliced thin
- 1 medium yellow onion, diced small
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/8 tsp cayenne pepper Adjust for spiciness.
- 1/4 cup dill pickle juice
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil.
- Add shell pasta and cook according to package instructions (about 8-10 minutes) until al dente.
- Strain and rinse under cold water to stop the cooking process.
- Allow pasta to drain completely and transfer to a large mixing bowl.
Preparing the Salad
- Add cubed cheddar cheese, sliced dill pickles, diced onion, and fresh dill (or dried dill) to the cooled pasta.
- Gently stir to combine.
Making the Dressing
- In a separate bowl, combine mayonnaise, sour cream, salt, pepper, garlic powder, and cayenne pepper.
- Whisk until smooth, then mix in dill pickle juice.
Combining the Salad and Serving
- Pour the dressing over the pasta salad ingredients, folding gently to ensure everything is coated.
- Serve immediately or refrigerate for 30 minutes to enhance flavor.
Notes
Keep leftovers in an airtight container in the fridge, consume within 3-5 days. Revitalize leftovers with a splash of pickle juice or mayonnaise if needed.