Dill Pickle Pasta Salad
A creamy pasta salad featuring dill pickles, cheese, and a zesty dressing, perfect for summer gatherings.
Equipment
- Large Pot
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
Ingredients
- 1 box uncooked short pasta shapes (like rotini or shells, 8 oz)
- to taste pickle juice
- 1/2 cup sliced dill pickles
- 1/2 cup chopped dill pickles
- 2/3 cup diced cheddar cheese
- 2-3 Tbsp. minced red onion
- 2 Tbsp. chopped fresh dill (plus additional for garnish)
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 3 Tbsp. pickle juice (or more to taste)
- 1 Tbsp. pickle relish
- 1-2 tsp. Dijon mustard
- 1/4 tsp. garlic powder
- to taste salt
- to taste black pepper
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water. Place in a large salad bowl.
- Drizzle the cooked pasta with 2 to 4 tablespoons of pickle juice and toss to coat.
- Add sliced pickles, chopped pickles, diced cheddar cheese, minced red onion, and fresh dill to the pasta. Toss gently to combine.
- In a separate bowl, whisk together mayonnaise, sour cream, additional pickle juice, pickle relish, Dijon mustard, garlic powder, salt, and pepper.
- Pour about 1 cup of the dressing over the pasta salad and toss until everything is well coated. Adjust seasoning as needed.
- Cover and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled, garnished with additional dill and pickles if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Stir before serving.