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Fresh Dill Pickle Pasta Salad

Creamy dill pickle pasta salad with cheddar cheese and fresh herbs

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This vibrant pasta salad is a perfect blend of creamy, tangy, and crunchy flavors. It comes together quickly with pantry staples and a jar of pickles, making it an ideal dish for potlucks and family gatherings. The secret is the pickle brine in the dressing, which infuses every bite with delicious dill flavor.

Ingredients

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  • 1 pound short pasta (rotini, farfalle, or elbow macaroni)
  • 1 1/2 cups chopped dill pickles (about 4-5 large pickles)
  • 1/4 cup pickle brine
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1 cup finely diced red onion
  • 3/4 cup chopped fresh dill
  • 1/2 cup chopped celery (optional, for extra crunch)

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain well and rinse briefly under cool water to stop the cooking.
  2. While the pasta cooks, make the dressing. In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, garlic powder, onion powder, black pepper, and the 1/4 cup of pickle brine.
  3. To the bowl with the dressing, add the cooled pasta, chopped dill pickles, shredded cheddar cheese, diced red onion, fresh dill, and optional celery.
  4. Gently fold everything together until the pasta is evenly coated with the dressing.
  5. Cover the bowl and refrigerate the salad for at least 1 hour before serving to allow the flavors to develop. Taste and adjust seasoning if needed before serving.

Notes

For best results, shred the cheddar cheese from a block instead of using pre-shredded for a creamier texture. The salad can be stored in an airtight container in the refrigerator for up to 4 days. If it seems dry after storing, stir in a small splash of milk or a teaspoon of mayonnaise to loosen it.

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