Description
A refreshing and tangy Dill Pickle Pasta Salad that combines the crunch of pickles with creamy dressing.
Ingredients
Scale
- 1 (8-oz) box uncooked short pasta shapes (like rotini or shells)
- pickle juice (to taste)
- ½ cup sliced dill pickles
- ½ cup chopped dill pickles
- ⅔ cup diced cheddar cheese
- 2–3 tablespoons minced red onion
- 2 tablespoons chopped fresh dill
- ¾ cup mayonnaise
- ½ cup sour cream
- 3 tablespoons pickle juice (or more to taste)
- 1 tablespoon pickle relish
- 1–2 teaspoons Dijon mustard
- ¼ teaspoon garlic powder
- salt and black pepper (to taste)
Instructions
- Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to cool it down and to remove excess starch. Place in a large salad bowl.
- Toss the cooked pasta with 2-4 tablespoons pickle juice, or to taste.
- Add the pickles, cheddar cheese, red onion, and dill to the pasta and toss together.
- Whisk together the dressing ingredients in a small measuring jug or jar. Adjust seasoning to taste.
- Add about 1 cup of the dressing to the salad and toss to coat. Reserve the remaining dressing in the fridge.
- Taste the salad and adjust flavors as needed. Cover and chill in the refrigerator for at least 1 hour.
- Before serving, toss the salad again and add additional dressing if needed. Garnish with extra dill and pickles if desired.
Notes
- For crunchier pickles, use baby spears.
- Adjust dressing ingredients based on personal preference.
- Chill the salad for better flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Dill Pickle Pasta Salad