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Dill Pickle Pasta Salad

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A tangy, creamy pasta salad loaded with dill pickle flavor, sharp cheddar, and fresh vegetables. Perfect for picnics, potlucks, or a quick side dish.

Ingredients

Scale
  • For the Pasta Base:
  • 8 oz rotini or fusilli pasta
  • 1/2 cup sharp cheddar cheese (cubed into small pieces)
  • 1/2 cup baby dill pickles (finely chopped)
  • 1/4 cup red onion (finely diced)
  • For the Dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup pickle juice (from the jar)
  • 1 tablespoon fresh dill (chopped)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional Add-ins:
  • 2 hard-boiled eggs, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup celery, finely diced

Instructions

  1. Step 1: Cook the pasta according to package directions in salted water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
  2. Step 2: In a large mixing bowl, whisk together the mayonnaise, sour cream, pickle juice, fresh dill, Dijon mustard, and garlic powder until smooth and creamy. Season with salt and pepper to taste.
  3. Step 3: To the bowl with the dressing, add the cooled pasta, cubed cheddar cheese, chopped pickles, and diced red onion. If using, add any optional add-ins like hard-boiled eggs, tomatoes, or celery.
  4. Step 4: Gently toss everything together until the pasta and ingredients are evenly coated with the dressing.
  5. Step 5: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Stir once more before serving. Enjoy cold.

Notes

For a lighter version, you can use Greek yogurt in place of sour cream. The salad can be made up to a day in advance; store covered in the refrigerator. Add a splash more pickle juice if the salad seems dry after chilling.

Nutrition

Find it online: https://cheerychop.com/dill-pickle-pasta-salad-recipe/