Dill Pickle Pasta Salad
A tangy and refreshing side dish featuring crisp dill pickles, creamy dressing, and al dente pasta. The balance of tangy, creamy, and crunchy textures makes this a crowd-pleasing summer salad.
Servings: 6 servings
Calories: 250kcal
Ingredients
- 2 cups pasta (elbow, rotini, or shells)
- 1 cup dill pickles, chopped
- 1/2 cup cheddar cheese, cubed or shredded
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2-3 tablespoons pickle juice
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (7-9 minutes). Drain and rinse under cold water to cool completely.
- Combine solid ingredients: In a large bowl, mix cooled pasta, chopped dill pickles, cubed cheddar cheese, and red onion.
- Prepare the dressing: Whisk together mayonnaise, sour cream, pickle juice, dill, and Dijon mustard until smooth.
- Dress the salad: Pour the dressing over the pasta mixture and toss until evenly coated.
- Season and chill: Add salt and black pepper, then refrigerate for at least 1 hour.
- Serve: Toss before serving and adjust seasoning if needed.
Notes
Use pasta shapes that hold dressing well (elbow, rotini, or shells)
Rinse pasta with cold water immediately after draining to prevent sticking
Store leftovers in the refrigerator for up to 2 days
Rinse pasta with cold water immediately after draining to prevent sticking
Store leftovers in the refrigerator for up to 2 days