Description
Tangy and creamy Dill Pickle Pasta Salad is a crowd-pleasing side dish perfect for potlucks, barbecues, and summer gatherings. Packed with dill pickle flavor, it’s a unique and delicious twist on classic pasta salad.
Ingredients
Scale
- 1 pound pasta (rotini, penne, or your favorite shape)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup dill pickle juice
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup dill pickles, chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup cheddar cheese, cubed (optional)
- 1/4 cup fresh dill, chopped (optional, for garnish)
- Salt to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (about 8-10 minutes). Drain immediately in a colander.
- Rinse and Cool: Rinse the pasta under cold water to stop the cooking process and cool it down quickly. Shake off any excess water and set aside to drain completely.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, dill pickle juice, Dijon mustard, sugar, dried dill weed, garlic powder, and black pepper.
- Taste and Adjust: Taste the dressing and adjust the seasonings as needed. Add more sugar for a sweeter dressing or more dill pickle juice for a tangier flavor.
- Assemble the Salad: Add the cooled pasta to the bowl with the dressing and gently toss to coat evenly.
- Add Mix-ins: Add the chopped dill pickles, red onion, and cheddar cheese (if using) to the bowl. Gently fold in until evenly distributed.
- Chill: Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld.
- Serve: Before serving, stir the pasta salad. If the dressing has thickened, add a splash of milk or more dill pickle juice to loosen it up. Garnish with fresh dill, if desired. Taste and adjust seasonings as needed. Serve chilled.
Notes
- Pasta Shape: Rotini and penne work well, but any shape can be used.
- Pickle Type: Dill pickles are recommended, but experiment with other types.
- Cheese: Cheddar is classic, but mozzarella, provolone, or pepper jack can be used. Omit for a lighter option.
- Vegetables: Add chopped celery, bell peppers, or carrots for extra crunch.
- Protein: Add cooked chicken, ham, or bacon for a heartier salad.
- Spice: Add a pinch of red pepper flakes for heat.
- Vegan Option: Use vegan mayonnaise and sour cream. Omit cheese or use vegan cheese.
- Make Ahead: Best made ahead of time (up to 24 hours).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Serving Suggestions: Serve as a side dish at barbecues, picnics, and potlucks. Pair with grilled chicken, burgers, or hot dogs. Enjoy as a light lunch or dinner. Pack in a lunchbox for a delicious and easy meal on the go.
- Prep Time: 20 minutes
- Cook Time: 10 minutes