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Dill Pickle Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 87 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 40 minutes (including chilling time)
  • Yield: 8 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Description

This Dill Pickle Pasta Salad is a tangy, creamy, and crunchy side dish perfect for summer gatherings or potlucks. Featuring rotini pasta tossed with a zesty pickle juice-infused dressing, diced cheddar cheese, fresh dill, and plenty of crunchy dill pickles, this salad delivers unique flavors with a delightful balance of acidity and creaminess. Served chilled, it’s easy to make ahead and sure to impress pickle lovers and pasta salad fans alike.

Ingredients

Pasta

  • 1 (8-oz) box uncooked short pasta shapes (rotini or shells)

Salad Mix-Ins

  • 1/2 cup sliced dill pickles (baby spears recommended for extra 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 more for garnish)

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)
  • Additional pickle juice for tossing pasta (2-4 tablespoons)

Instructions

  1. Cook Pasta: Prepare the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and remove excess starch. Transfer to a large salad bowl.
  2. Toss Pasta with Pickle Juice: Add 2-4 tablespoons of pickle juice to the pasta and toss thoroughly to coat. The pasta should absorb the juice but not be overly wet.
  3. Add Salad Ingredients: Mix in the sliced and chopped dill pickles, diced cheddar cheese, minced red onion, and chopped fresh dill to the pasta. Toss gently to combine.
  4. Make Dressing: In a small bowl or jar, whisk together mayonnaise, sour cream, 3 tablespoons pickle juice, pickle relish, Dijon mustard, garlic powder, salt, and black pepper until smooth. Taste and adjust seasoning or add more pickle juice or mustard to your liking.
  5. Combine Dressing and Salad: Pour about 1 cup of the dressing over the pasta mixture and toss to coat evenly. Reserve remaining dressing in the fridge for later use.
  6. Chill: Cover the salad tightly and refrigerate for at least 1 hour to allow flavors to meld. It can be kept overnight for even better flavor.
  7. Final Toss and Serve: Before serving, toss the salad again to redistribute dressing. Add additional dressing as needed to keep it moist and fresh. Garnish with extra dill and pickle slices if desired.

Notes

  • The pasta salad tastes best after chilling for at least an hour to allow flavors to blend.
  • Add pickle juice gradually to avoid making the salad too wet.
  • Using baby dill pickle spears provides extra crunch and texture.
  • Reserve some dressing for serving to freshen up the salad just before eating.
  • Adjust the amount of Dijon mustard and garlic powder according to your personal taste preferences.

Find it online: https://yumbara.com/dill-pickle-pasta-salad-recipe/