Description
This creamy and tangy Dill Pickle Pasta Salad is packed with sharp cheddar, fresh herbs, and a pickle-infused dressing, making it the perfect side dish for summer cookouts or potlucks.
Ingredients
- 1 pound dry rotini pasta
- 8 ounces sharp white cheddar cheese, sliced into cubes
- 2 cups diced dill pickles, plus more for topping
- 1 tablespoon chopped fresh dill, plus more for topping
- 1 tablespoon chopped fresh chives, plus more for topping
- ¾ cup mayonnaise
- ½ cup sour cream
- ⅔ cup pickle juice (from the pickle jar)
- ½ white onion, minced
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the pasta to al dente according to the package directions. Drain and let cool completely.
- In a large bowl, combine the cooled pasta, cheese cubes, diced pickles, chopped dill, and chives.
- In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, minced onion, garlic, salt, and black pepper.
- Pour the dressing over the pasta mixture and toss until evenly coated.
- Refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, optionally toss with an additional ¼–½ cup of pickle juice for extra tanginess.
- Garnish with extra diced pickles, fresh dill, and chives before serving.
Notes
- For best flavor, chill the salad for a few hours or overnight.
- You can substitute Greek yogurt for sour cream for a lighter version.
- Add cooked, chopped bacon for a smoky twist.
- Use gluten-free pasta if needed for dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 3g
- Sodium: 690mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
