Description
This Dill Pickle Pasta Salad is a tangy and creamy side dish perfect for summertime gatherings or potlucks. Featuring rotini pasta tossed with chopped dill pickles, mild cheddar cheese cubes, and a zesty dressing made from mayonnaise, sour cream, fresh dill, and pickle juice, this salad delivers a refreshing and flavorful experience. Chilled to perfection, it combines crisp textures and a savory dill punch that pickle lovers will adore.
Ingredients
Pasta Salad
- 16 Ounces rotini pasta (cooked, drained and cooled)
- 2 Cups dill pickle (chopped, about 6 dill pickle spears)
- 8 Ounces cheddar cheese (mild, cut into cubes)
Dressing
- ½ Cup mayonnaise
- ½ Cup sour cream
- 2 Tablespoons dill (chopped, fresh)
- 1 Tablespoon pickle juice
- ½ Teaspoon garlic powder
- ½ Teaspoon Italian seasoning
- ½ Teaspoon ground black pepper
Instructions
- Combine Pasta, Pickles, and Cheese: In a large bowl, add the cooked and cooled rotini pasta, chopped dill pickles, and mild cheddar cheese cubes. Mix gently and set aside to prepare the dressing.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, freshly chopped dill, pickle juice, garlic powder, Italian seasoning, and ground black pepper until smooth and well combined.
- Toss Salad with Dressing: Pour the prepared dressing over the pasta, pickles, and cheese mixture. Toss everything together gently until the salad is evenly coated with the dressing.
- Chill the Salad: Transfer the salad to the refrigerator and chill for at least 1 hour to allow the flavors to meld and the salad to become refreshing and well chilled before serving.
Notes
- For best results, cook the pasta al dente to avoid mushy salad textures.
- You can adjust the amount of pickle juice for more tanginess according to taste.
- Add chopped red onions or celery for extra crunch and flavor varieties.
- This salad can be prepared a day ahead and refrigerated to deepen the flavors even further.
- Use gluten-free pasta to make this dish gluten-free if needed.
