Description
This Creamy Dill Pickle Pasta Salad is a quick, tangy, and crowd-pleasing dish that brings together tender pasta, crisp dill pickles, sharp cheddar, and a rich dressing infused with garlic, onion, and fresh dill. It’s the ultimate side for BBQs, picnics, and weekday lunches—perfectly zesty, creamy, and customizable.
Ingredients
- 12 oz (about 4 cups) rotini or elbow macaroni pasta
- 1 ½ cups chopped dill pickles
- ⅔ cup diced cheddar cheese
- ⅓ cup diced red onion
- 2 tbsp chopped fresh dill
For the dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup pickle juice (from the jar)
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
Instructions
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, combine the cooled pasta, chopped pickles, cheddar cheese, red onion, and fresh dill.
In a small bowl, whisk together mayonnaise, sour cream, pickle juice, garlic powder, onion powder, salt, and pepper until smooth.
Pour the dressing over the pasta mixture and stir until everything is well coated.
Cover and refrigerate for at least 1 hour to let the flavors blend. Stir before serving and adjust seasoning if needed.
Notes
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Pasta: Use short pasta shapes like rotini or elbow macaroni for best texture.
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Pickles: Opt for high-quality dill pickles—avoid sweet unless intentionally changing the flavor.
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Dressing: Adjust the balance of mayo, sour cream, and pickle juice to match your desired creaminess and tang.
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Chill Time: Refrigerate for at least 1 hour to allow flavors to meld.
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Make-Ahead: Ideal for meal prep—lasts 3–4 days in the fridge.
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Variations: Add jalapeños, bacon, or swap mayo for ranch to create new flavor profiles.