Dill Pickle Pasta Salad
A creamy and tangy pasta salad featuring tender pasta, crunchy dill pickles, cheese, and a flavorful herb dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 oz short pasta (rotini or macaroni)
- 1 cup chopped dill pickles
- 1/2 cup cheddar cheese, cubed
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons pickle juice
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta in salted boiling water until al dente, then drain and rinse under cold water.
- In a large bowl, whisk together mayonnaise, sour cream, pickle juice, dill, garlic powder, salt, and pepper.
- Add cooled pasta to the dressing and toss to coat evenly.
- Stir in chopped pickles, cheddar cheese, and red onion.
- Mix until well combined.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 1 hour before serving.
- Stir before serving and add extra mayo or pickle juice if needed.
Notes
- Chilling enhances the flavor significantly.
- Add extra pickle juice for a stronger tangy taste.
- Use yogurt instead of some mayo for a lighter version.
- Best served cold; do not reheat.
- Store in refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
