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Chopped Dill Pickle Pasta Salad

Creamy dill pickle pasta salad with crunchy celery and cheddar cheese
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A tangy, creamy, and crunchy pasta salad that celebrates the flavor of dill pickles. It uses simple pantry ingredients and comes together quickly, making it perfect for potlucks or easy dinners. The secret is using pickle brine in the dressing for an extra punch of flavor.

Ingredients

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  • 1 pound short pasta, like rotini, fusilli, or elbow macaroni
  • 1 cup finely chopped dill pickles (about 4-5 medium pickles)
  • 1/2 cup pickle brine (from the jar)
  • 1 cup sharp cheddar cheese, cut into small cubes
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon yellow mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon black pepper
  • 3/4 cup finely diced red onion
  • 2 stalks celery, finely diced

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain well but do not rinse.
  2. While pasta cooks, in a large mixing bowl, whisk together mayonnaise, sour cream, 1/4 cup pickle brine, yellow mustard, garlic powder, onion powder, dried dill, and black pepper.
  3. Add the hot drained pasta, chopped pickles, cubed cheddar, diced red onion, and celery to the bowl with the dressing. Toss until evenly coated.
  4. Taste the salad. For more tang, stir in remaining pickle brine a tablespoon at a time. Cover and refrigerate for at least 30 minutes before serving for best flavor.

Notes

Do not rinse the pasta after cooking, as the starch helps the dressing cling. For a lighter version, use Greek yogurt instead of sour cream. Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/chopped-dill-pickle-pasta-salad/