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Creamy Dill Pickle Pasta Salad

Creamy dill pickle pasta salad in a white bowl with fresh ingredients.
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This is the ultimate crunchy summer side dish, featuring a tangy, creamy dressing and the bold, briny punch of dill pickles. It comes together quickly with simple ingredients and is perfect for picnics, potlucks, or easy weeknight dinners. The flavors are both nostalgic and irresistibly fresh.

Ingredients

Scale
  • 1 pound short pasta (rotini, fusilli, or elbow macaroni)
  • 1 cup finely chopped dill pickles (about 4-5 medium pickles)
  • 1/4 cup dill pickle brine
  • 1 cup diced sharp cheddar cheese
  • 3/4 cup diced red onion
  • 1/2 cup chopped fresh dill
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente. Drain but do not rinse.
  2. While pasta cooks, make the dressing. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, garlic powder, onion powder, and smoked paprika. Season with salt and pepper.
  3. Add the warm, drained pasta to the bowl with the dressing. Toss until all pasta is coated.
  4. Stir in the chopped dill pickles, cheddar cheese, red onion, fresh dill, and the 1/4 cup of pickle brine. Mix gently until combined.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.

Notes

Do not skip the pickle brine, as it is crucial for flavor and moisture. For best texture, cook pasta al dente. The salad keeps well in the fridge for 3-4 days. For a lighter version, substitute Greek yogurt for sour cream.

Nutrition

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