Description
Dill Pickle Pasta Salad is a unique twist on the classic pasta salad, combining creamy dressing, tangy dill pickles, sharp cheddar cheese, and fresh dill. This dish is a crowd-pleaser and perfect for potlucks, picnics, or as a side for dinner.
Ingredients
½ pound medium shells (about 3 cups)
¾ cup sliced pickles
⅔ cup diced cheddar cheese
3 tablespoons minced white onion
2 tablespoons chopped fresh dill
½ cup dill pickle juice
For the dressing:
⅔ cup mayonnaise
⅓ cup sour cream
⅛ teaspoon cayenne pepper
4 tablespoons dill pickle juice
Salt and black pepper to taste
Instructions
- Boil pasta according to package directions until al dente. Drain and rinse the pasta under cold water to stop the cooking process.
- Toss the cold pasta with about ½ cup of pickle juice and set aside for 5 minutes. Drain and discard the pickle juice.
- In a small bowl, combine all the dressing ingredients: mayonnaise, sour cream, cayenne pepper, pickle juice, and salt and black pepper. Mix until well combined.
- In a large bowl, combine the pasta, sliced pickles, diced cheddar cheese, minced onion, and fresh dill. Pour the dressing over the mixture and toss everything together.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For added protein, you can mix in cooked chicken.
- For a vegan version, swap the mayonnaise and sour cream for vegan alternatives and plant-based cheese.
- Add extra veggies like bell peppers or cucumbers for more crunch.
- If you enjoy spicy food, add chopped jalapeños or chili flakes to the dressing.
- This salad is even better the next day after the flavors have had time to meld together.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
