Description
A tangy, creamy pasta salad packed with dill pickles, fresh dill, and a zesty dressing. This easy dill pickle pasta recipe is perfect for potlucks, BBQs, or as a make-ahead lunch.
Ingredients
Scale
- 1 lb (about 450 g) short pasta (e.g. rotini, shells, bowtie)
- 2 cups diced dill pickles
- 8 oz (about 225 g) sharp cheddar cheese, cubed
- ½ medium white (or yellow) onion, minced
- 2 tablespoons chopped fresh dill
- ¾ cup mayonnaise
- ½ cup sour cream
- ⅔ cup pickle juice (from pickle jar)
- 2 cloves garlic, minced
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon ground black pepper
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water.
- In a large bowl, combine the cooled pasta with diced pickles, cubed cheese, minced onion, and chopped dill.
- In a separate bowl, whisk together the mayonnaise, sour cream, pickle juice, garlic, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss until well coated.
- Cover and chill in the refrigerator for at least 1 hour, preferably 2.
- Stir before serving and adjust seasoning if needed.
Notes
- This creamy dill pickle pasta salad is best served cold.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a splash of pickle juice or a spoonful of mayo if the salad dries out after chilling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta Salad
- Method: No-Cook Dressing, Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A