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Dill Pickle Pasta Salad Recipe

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★★★★★

4.4 from 104 reviews

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/dill-pickle-pasta-salad-recipe/