Description
Dill Pickle Pasta Salad is a tangy and creamy pasta dish bursting with the bright flavors of dill pickles and fresh dill, combined with cheddar cheese, red onions, and a zesty homemade dressing. Perfectly chilled and tossed with a hint of pickle juice, this salad makes an excellent side dish or picnic favorite that balances crunch and creaminess in every bite.
Ingredients
Scale
Pasta
- 1 (8-oz) box uncooked short pasta shapes (like rotini or shells)
- pickle juice (to taste, about 2-4 tablespoons)
Salad Mix
- 1/2 cup sliced dill pickles (baby spears preferred for crunch)
- 1/2 cup chopped dill pickles
- 2/3 cup diced cheddar cheese
- 2-3 tablespoons minced red onion
- 2 tablespoons chopped fresh dill (plus extra for garnish)
Dressing
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons pickle juice (plus 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 Pasta: Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to cool it down and remove excess starch. Place the cooled pasta in a large salad bowl.
- Season Pasta: Toss the cooked pasta with 2-4 tablespoons pickle juice or to taste. The pasta should absorb the juice without being overly liquidy.
- Add Salad Ingredients: Mix in the sliced and chopped dill pickles, diced cheddar cheese, minced red onion, and chopped fresh dill. Toss until evenly combined.
- Prepare Dressing: In a small measuring jug or jar, whisk together mayonnaise, sour cream, pickle juice, pickle relish, Dijon mustard, garlic powder, salt, and black pepper. Adjust the seasoning by adding more pickle juice or mustard if desired.
- Toss Salad with Dressing: Add about 1 cup of the dressing to the salad mixture and toss to coat everything evenly. Reserve the remaining dressing in the refrigerator.
- Chill the Salad: Cover and refrigerate the salad for at least 1 hour, or up to overnight, to allow flavors to meld.
- Final Toss and Serve: Before serving, toss the salad again to redistribute the dressing. Add additional dressing as needed to refresh and moisten the salad. Garnish with extra chopped fresh dill for a bright finish.
Notes
- Use baby dill pickle spears for crunchier texture.
- Adjust the amount of pickle juice in both the pasta and dressing to suit your tanginess preference.
- Salad tastes best after chilling at least 1 hour, but can be made up to a day ahead.
- Adding extra dressing before serving ensures the salad remains moist and fresh-tasting.
- Can be served as a side dish or a light main course.
