Dill Pickle Pasta Salad
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This Dill Pickle Pasta Salad is a tangy, creamy delight perfect for summer gatherings! With crunchy dill pickles, sharp cheddar, and a zesty dressing, it’s a refreshing side dish that everyone will love.
You guys, I promise you’ll love this Dill Pickle Pasta Salad! It’s tangy and creamy with crunchy dill pickles, sharp cheddar cubes, and a zesty dressing. It’s the perfect side dish for summer gatherings. I love how the flavors meld together, creating a refreshing and delicious salad that everyone will rave about.
Before You Begin
- Choose the Right Pasta: Use short pasta like small shells, rotini or bow ties. They hold the dressing well and mix nicely with the other ingredients.
- Rinse the Pasta: After cooking, rinse the pasta under cold water to stop the cooking process and cool it down. This helps keep the pasta firm and prevents it from becoming mushy.
- Use Fresh Dill: Fresh dill is so much better and vibrant with aromatic flavor. If you can, always go for fresh!
- Chill the Salad: Let the salad refrigerate for at least an hour before serving. This allows the flavors to meld together and it’ll taste so much better.
- Adjust Seasoning: Taste the dressing before adding it to the pasta and adjust the salt and pepper to your liking. The pickle juice already adds some saltiness, so adjust accordingly.
- Cube the Cheese Small: Cut the cheddar cheese into small, bite-sized cubes. This ensures you get a bit of cheese in every bite without overwhelming the salad.
- Optional Olives: If you’re not a fan of black olives, feel free to leave them out or substitute with green olives.
Ingredients You’ll Need
- Pasta: Use any short pasta like mini shells, rotini or bow ties because they hold the dressing well and mix nicely with the other ingredients.
- Dill pickles: They add a tangy crunch that pairs perfectly with the creamy dressing. If you’re a pickle fan, go for the crispest dill pickles you can find for that extra bite.
- Cheddar cheese: It adds a creamy, cheesy element to the salad. I love using a sharp cheddar for its intense flavor, but feel free to use Colby Jack or your favorite cheese as a substitute.
- Black olives: For that briny touch. You can leave them out if you’re not a fan, or substitute with green olives.
- Mayonnaise and Sour Cream: The combo forms the creamy base for our dressing, making it rich and smooth with a bit of tanginess. If you’re looking for a lighter option, Greek yogurt can be a good substitute for either or both.
- Pickle juice: Intensifies the dill pickle flavor and adds a bit of tang. Don’t skip this—it’s the secret ingredient that brings the dressing to life!
- Fresh dill: Fresh dill adds a vibrant, aromatic flavor that dried dill just can’t match.
Bring a large pot of salted water to a boil. Add 8 ounces of short pasta like mini shells or rotini and cook according to the package instructions until al dente. Drain and rinse under cold water to cool.
- Tip: Rinsing the pasta under cold water stops the cooking process and keeps the pasta from getting mushy.
In a large bowl, whisk together ½ cup mayonnaise, ½ cup sour cream, ¼ cup pickle juice, 2 tablespoons fresh dill (or 1 tablespoon dried dill), 1 teaspoon garlic powder, salt, and pepper until well combined.
- Tip: Whisking thoroughly helps the dressing blend smoothly and evenly coat the salad ingredients.
Add the cooked pasta, 1 cup chopped dill pickles, ½ cup finely chopped red onion, 1 cup cheddar cheese cubes, and ½ cup 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.
- Tip: Chilling the salad makes it more refreshing.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes, you can make the salad up to a day in advance. This actually allows the flavors to meld together, making it even more delicious. Just give it a good stir before serving.
How do I keep the pasta from getting too soft in the salad?
Cook the pasta until just al dente and rinse it under cold water immediately after draining. This stops the cooking process and helps maintain a firm texture.
How do I store leftover Dill Pickle Pasta Salad?
Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. This keeps it fresh and flavorful.
Can I freeze Dill Pickle Pasta Salad?
I don’t recommend freezing this pasta salad. The texture of the pasta and fresh ingredients like dill pickles and onions can become mushy and unappealing when thawed.
More Delicious Pasta Salads
- Tortellini Pasta Salad
- Chicken Ranch Pasta Salad
- Caprese Pasta Salad
- Italian Pasta Salad
- Cowboy Pasta Salad
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Dill Pickle Pasta Salad
Video
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
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 Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
