Dill Pickle Pasta Salad
This Dill Pickle Pasta Salad is a tangy and creamy side dish packed with crunchy dill pickles, sharp cheddar cheese, and a zesty dressing. Perfect for summer barbecues or picnics, it’s a refreshing and flavorful addition to any meal.
Servings: 6
Calories: 411kcal
Ingredients
- 8 ounces short pasta rotini or other
- 1 cup dill pickles chopped
- ½ cup red onion finely chopped
- 1 cup cheddar cheese cut into small cubes
- ½ cup black olives sliced
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup pickle juice
- 2 tablespoons fresh dill chopped or 1 tablespoon dried dill
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large bowl, whisk together the mayonnaise, sour cream, pickle juice, fresh dill, garlic powder, salt, and pepper until well combined.
- Add the cooked pasta, chopped dill pickles, red onion, cheddar cheese, and sliced black olives (if using) to the bowl with the dressing. Toss until all the ingredients are evenly coated.
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Video
Notes
- Rinse the pasta under cold water after cooking to stop the cooking process and keep it firm.
- Chill the salad for at least 1 hour before serving to allow the flavors to meld together.
- If the salad seems dry after chilling, add a bit more mayonnaise, sour cream, or pickle juice to refresh it.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1serving | Calories: 411kcal | Carbohydrates: 33g | Protein: 10g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 38mg | Sodium: 767mg | Potassium: 184mg | Fiber: 2g | Sugar: 3g | Vitamin A: 419IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 1mg
