Dill Pickle Pasta Salad Recipe

Introduction

Dill Pickle Pasta Salad is a tangy and creamy cold side dish that’s perfect for potlucks or casual dinners. Featuring rotini pasta, sharp cheddar cheese, and crunchy dill pickles, it’s tossed in a zesty dressing made with mayonnaise, sour cream, and pickle juice. This unique salad offers a refreshing twist on traditional pasta salads.

Ingredients

• 1 (16-ounce) box rotini pasta
• 8 ounces cheddar cheese, cubed
• 2 cups dill pickles, sliced
• 2 tablespoons fresh dill, roughly chopped
• Dressing:
• ¾ cup mayonnaise
• ½ cup sour cream
• ¼ cup pickle juice
• ½ teaspoon onion powder
• ¼ teaspoon cracked black pepper

Instructions

1. Step 1: Cook the rotini pasta according to the package directions until al dente. Drain and rinse under cold water for 1-2 minutes to cool.
2. Step 2: While the pasta cooks, whisk together mayonnaise, sour cream, pickle juice, onion powder, and black pepper in a bowl to make the dressing. Set aside.
3. Step 3: Once the pasta is completely cooled, transfer it to a large mixing bowl.
4. Step 4: Add the cubed cheddar cheese, sliced pickles, fresh dill, and the prepared dressing to the pasta. Toss gently to combine all ingredients evenly.
5. Step 5: Serve immediately or chill until ready to enjoy.

Tips & Variations

• Use short, grooved pasta like rotini, fusilli, farfalle, or elbows to help the dressing cling better.
• For extra tang, add a splash more pickle juice to the dressing before serving.
• Substitute fresh dill with 1 tablespoon dried dill if fresh is unavailable.
• Try different cheeses like Colby Jack for a milder flavor.
• Add chopped tomatoes, shredded carrots, or bell peppers for extra color and crunch.
• Include shredded chicken, canned tuna, or cooked shrimp to make it a more substantial meal.
• Make the dressing up to 24 hours in advance and refrigerate in an airtight container.

Storage

Store the pasta salad covered in an airtight container in the refrigerator for up to three to four days. Stir the salad before serving leftovers and add a splash of pickle juice or mayonnaise if it seems dry. Avoid freezing as the dairy-based dressing may separate. Keep the salad chilled and do not leave it out for more than two hours to maintain freshness and safety.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How should I store dill pickle pasta salad?

Store the salad in an airtight container and refrigerate promptly. It stays fresh for up to three to four days, but it’s best eaten within two days. Stir well before serving leftovers and add a bit of pickle juice or mayonnaise if needed to freshen the dressing.

What should I serve dill pickle pasta salad with?

This salad pairs wonderfully with grilled meats like chicken, steak, or pork, as well as classic cookout foods such as hamburgers and hot dogs. It’s also a great side for BBQ dishes, sandwiches, or vegetarian meals like grilled vegetables and veggie burgers. Its tangy flavor complements a wide variety of main dishes.

Dill Pickle Pasta Salad Recipe

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Dill Pickle Pasta Salad is a refreshing and tangy cold side dish featuring rotini pasta, sharp cheddar cheese, sliced dill pickles, and fresh dill, all tossed in a creamy dressing made from mayonnaise, sour cream, and pickle juice. It’s perfect for potlucks, barbecues, or as a light meal accompaniment.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 10 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: American

Ingredients

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Pasta Salad

• 1 (16-ounce) box rotini pasta
• 8 ounces cheddar cheese, cubed
• 2 cups dill pickles, sliced
• 2 tablespoons fresh dill, roughly chopped

Dressing

• ¾ cup mayonnaise (preferably full-fat)
• ½ cup sour cream (preferably full-fat)
• ¼ cup pickle juice
• ½ teaspoon onion powder
• ¼ teaspoon cracked black pepper

Instructions

1. Cook the Pasta: Prepare the rotini pasta in a large pot of boiling salted water according to the package directions until al dente, usually about 8-10 minutes.
2. Cool the Pasta: Drain the pasta and immediately run it under cold water for 1-2 minutes to stop the cooking process and cool it down completely.
3. Make the Dressing: While the pasta cooks, combine mayonnaise, sour cream, pickle juice, onion powder, and black pepper in a mixing bowl. Whisk thoroughly until smooth and set aside.
4. Combine Ingredients: Once the pasta is cooled, transfer it to a large mixing bowl. Add the cubed cheddar cheese, sliced dill pickles, fresh dill, and the prepared dressing.
5. Toss the Salad: Gently toss all ingredients together until everything is evenly coated with the dressing and well combined.
6. Serve or Refrigerate: Serve immediately or cover and refrigerate to chill. For best texture and flavor, add dressing shortly before serving if made well in advance.

Notes

• The dressing thickens over time, so if making the salad more than 30 minutes before serving, add the dressing just before serving for maximum creaminess.
• Dressing can be made up to 24 hours in advance and stored refrigerated in an airtight container.
• Store leftover salad in an airtight container in the refrigerator for up to three days; stir before serving and add a splash of pickle juice if too thick.
• This salad does not freeze well due to dairy content, which can separate when frozen.
• Full-fat mayonnaise and sour cream produce the creamiest dressing.
• Use short pasta shapes with grooves, such as rotini, fusilli, farfalle, or elbow macaroni, so dressing clings well.
• Sharp cheddar provides a nice contrast to the pickles, but other cheddars like Colby Jack work well too.
• Pre-cubed cheese from the deli section can save time.
• Because the dressing contains dairy, keep the salad refrigerated until serving and do not leave out longer than two hours.
• Fresh dill can be substituted with 1 tablespoon dried dill if needed.

Keywords: Dill pickle pasta salad, creamy pasta salad, rotini pasta salad, cheddar cheese pasta salad, picnic salad, summer side dish, cold pasta salad