Description
This Dill Pickle Pasta Salad is a tangy, creamy, and refreshing side dish perfect for summer gatherings or potlucks. Featuring rotini pasta tossed with sharp cheddar cheese, diced dill pickles, fresh herbs, and a zesty dressing made with mayonnaise, sour cream, and pickle juice, this salad is bursting with bold flavors and crunchy textures. Chilled to meld the flavors, it’s easy to prepare and guaranteed to be a crowd-pleaser.
Ingredients
Scale
Pasta and Mix-ins
- 1 pound dry rotini pasta
- 8 ounces sharp white cheddar cheese, cubed
- 2 cups diced dill pickles, plus extra for garnish
- 1 tablespoon chopped fresh dill, plus extra for garnish
- 1 tablespoon chopped fresh chives, plus extra for garnish
Dressing
- ¾ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
- ⅔ cup pickle juice (from the pickle jar)
- ½ white onion, minced
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the Pasta: Cook the rotini pasta according to the package instructions until al dente. Once cooked, drain the pasta and spread it out or place it in a bowl to cool completely before assembling the salad.
- Combine Ingredients: In a large mixing bowl, add the cooled pasta, cubed sharp white cheddar cheese, diced dill pickles, chopped fresh dill, and chopped fresh chives. Stir gently to combine these ingredients evenly.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, pickle juice, minced white onion, minced garlic, kosher salt, and ground black pepper until the dressing is smooth and well blended.
- Toss and Coat: Pour the prepared dressing over the pasta mixture. Using a large spoon or spatula, gently toss everything together until the pasta and other ingredients are evenly coated with the dressing.
- Chill: Cover the bowl with plastic wrap or a lid, then refrigerate the pasta salad for at least 1 hour. This chilling time allows the flavors to meld and develop the tangy, creamy taste.
- Optional Kick: For an extra burst of tangy flavor, just before serving, stir in an additional ¼ to ½ cup of pickle juice to the salad as desired.
- Garnish: Serve the salad topped with extra diced dill pickles, fresh dill sprigs, and chopped fresh chives for a vibrant and flavorful presentation.
Notes
- Use rotini or any similar pasta that holds dressing well.
- Make sure to cool the pasta completely to prevent the dressing from becoming watery.
- Adjust pickle juice quantity to your taste preference for tanginess.
- Can be prepared a day ahead for even better flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
