Dill Pickle Pasta Salad
This Dill Pickle Pasta Salad is a delicious twist to classic pasta salad with chunks of baby dill pickles, dill pickle juice, fresh dill, all wrapped up in a creamy dill sauce. This is a must-make side dish recipe!
Ingredients
Dill Pickle Pasta Salad
- 1 box (16 oz) rotini pasta
- 1/3 cup dill pickle juice (from the pickle jar)
- 2 cups sliced baby dill pickles
- 1 block (8 oz) cheddar cheese (cut into small cubes)
- 2 tablespoons chopped fresh dill
Dill Pickle Creamy Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup dill pickle juice (from the pickle jar)
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions. When the pasta is done, drain it in a colander and rinse it under cold water.1 box (16 oz) rotini pasta
- Add the cooked and drained pasta to a large mixing bowl. Add in the pickle juice and stir to coat all the pasta noodles in the pickle juice.1/3 cup dill pickle juice
- Add the sliced baby dill pickles, cubed cheddar cheese, and chopped fresh dill. Stir to combine everything together.2 cups sliced baby dill pickles, 1 block (8 oz) cheddar cheese, 2 tablespoons chopped fresh dill
- Make The Creamy Dressing : In a small mixing bowl, whisk together the mayonnaise, sour cream, dill pickle juice, onion powder, salt, dried parsley, and black pepper until combined well.1/2 cup mayonnaise, 1/2 cup sour cream, 1/2 cup dill pickle juice, 1 teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon dried parsley, ¼ teaspoon black pepper
- Pour the dressing on top of the pasta salad and mix together until all the pasta is coated in the sauce and everything is combined well.
- You can either serve this pasta salad right away OR cover the bowl with a lid or plastic wrap, and let it refrigerate for up to 2-3 hours before serving. * I don't recommend making this pasta salad ahead of time as the pasta will soak up all the sauce and dry it out. The 2-3 hour fridge time is fine, but don't make it much longer prior to that.
Notes
Serving Tip : Because this salad has a dairy base with the mayo + sour cream, it's important that it not be out at room temperature for longer than 1-2 hours. If you are serving it outside where it's hot or you want to keep it out longer, try placing the bowl of salad on top of a bed of ice or inside a cooler.
Leftovers : Leftovers will dry out the longer they are kept in the fridge. The salad is still plenty delicious, but you may want to add some mayo, sour cream, or additional pickle juice to moisten the leftovers back up. Give the salad a good stir as well to mix everything together again.
Pasta : Prepare the pasta to al dente or softer depending on your preference. I prefer a softer pasta noodle for pasta salads, so I always cook it about 2 minutes past the al dente cook time.
Nutrition
Calories: 231kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 601mg | Potassium: 128mg | Fiber: 1g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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