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Dill Pickle Pasta Salad

Creamy dill pickle pasta salad with rotini, cheddar, and fresh herbs.
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A vibrant and tangy pasta salad perfect for summer gatherings. It features a creamy dill pickle dressing, crunchy cucumber, sharp cheddar, and is ready in under 30 minutes. This crowd-pleasing side dish is ideal for picnics, potlucks, or as a quick lunch.

Ingredients

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  • 1 pound short pasta (like rotini, fusilli, or elbow macaroni)
  • 1 cup diced dill pickles
  • 1/4 cup dill pickle brine
  • 1 medium cucumber, diced
  • 1/2 cup finely diced red onion
  • 1 cup shredded sharp cheddar cheese
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • Optional garnish: fresh dill, extra pickle slices

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain, rinse briefly under cool water, and let drain very well.
  2. While the pasta cooks, make the dressing. In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, pickle brine, dried dill, garlic powder, and onion powder until smooth.
  3. Add the well-drained pasta, diced pickles, diced cucumber, red onion, and shredded cheddar to the bowl with the dressing.
  4. Gently fold everything together until evenly coated. Season with salt and pepper to taste.
  5. For best flavor, cover and refrigerate for at least 1 hour before serving. Garnish with fresh dill or extra pickle slices if desired.

Notes

Do not overcook the pasta. The pickle brine is essential for flavor. Ensure all ingredients are well-drained to prevent a watery salad. Store leftovers in an airtight container in the fridge for 3-4 days. For a gluten-free version, use GF pasta. Add shredded chicken to make it a main course.

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