Description
This Dill Pickle Pasta Salad is a creamy and tangy side dish perfect for summer gatherings. With the crunch of diced pickles and the richness of cheddar cheese, it’s a flavorful twist on traditional pasta salad.
Ingredients
Scale
Pasta:
- 12 oz rotini pasta, cooked and cooled
Sauce:
- 1 cup diced dill pickles
- 1/2 cup pickle juice (divided)
- 1/2 cup diced cheddar cheese
- 1/2 cup chopped red onion
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Cook rotini pasta until al dente, then toss with 1/4 cup pickle juice. Drain after 5–10 minutes.
- Make the Sauce: Combine mayonnaise, sour cream, remaining pickle juice, dill, garlic powder, salt, and pepper. Mix until smooth.
- Combine Ingredients: Add pasta, pickles, cheese, and onion to the sauce. Mix gently to coat.
- Chill and Serve: Refrigerate for at least 1 hour before serving. Adjust seasoning if needed.
Notes
- For extra crunch, try adding diced celery or chopped dill pickle chips on top before serving.
- This salad can be made a day ahead and stored in the fridge.
- Use your favorite pickle brand for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
