Description
This refreshing Dill Pickle Pasta Salad combines tender pasta with tangy pickle flavors, sharp cheddar cheese, crunchy pickles, and a creamy dill-infused dressing. Perfect for summer gatherings or as a unique side dish, this easy-to-make salad is chilled to develop its bold flavors, balancing zesty pickle juice with savory mayo and sour cream for a crowd-pleasing treat.
Ingredients
Scale
Pasta and Vegetables
- 1 (8-oz) box uncooked short pasta shapes (like rotini or shells)
- pickle juice (to taste)
- 1/2 cup sliced dill pickles (baby spears recommended for crunch)
- 1/2 cup chopped dill pickles
- 2-3 tablespoons minced red onion
- 2 tablespoons chopped fresh dill (plus more for garnish)
Cheese
- 2/3 cup diced cheddar cheese
Dressing
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons pickle juice (or more to taste)
- 1 tablespoon pickle relish
- 1-2 teaspoons Dijon mustard
- 1/4 teaspoon garlic powder
- salt and black pepper (to taste)
Instructions
- Cook the pasta. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool and remove excess starch. Place the pasta in a large salad bowl.
- Add pickle juice to pasta. Toss the cooked pasta with 2-4 tablespoons pickle juice, or to your preferred taste. The pasta should absorb the juice without becoming overly liquidy.
- Combine main salad ingredients. Add the sliced and chopped dill pickles, diced cheddar cheese, minced red onion, and chopped fresh dill to the pasta. Toss together gently to combine.
- Prepare the dressing. In a small measuring jar or bowl, whisk together mayonnaise, sour cream, pickle juice, pickle relish, Dijon mustard, garlic powder, salt, and black pepper. Taste and adjust seasoning, adding more pickle juice or mustard if desired.
- Dress the salad. Pour about 1 cup of the dressing over the pasta salad and toss to coat evenly. Reserve the remaining dressing in the refrigerator.
- Chill the salad. Cover the salad and refrigerate for at least 1 hour or up to overnight to allow flavors to meld.
- Final toss and serve. Just before serving, toss the salad again, adding additional dressing as needed to refresh the salad’s moisture and flavor. Garnish with extra dill if desired.
Notes
- Use baby dill pickle spears for extra crunch and flavor.
- Adjust the amount of pickle juice in the salad and dressing to suit your preferred tanginess.
- The salad can be made a day ahead; flavors deepen with time in the refrigerator.
- Add extra dressing before serving since pasta absorbs the dressing while chilling, which can dry out the salad.
- Try different pasta shapes like rotini or shells for better dressing adherence.
