Description
This creamy Dill Pickle Pasta Salad is the ultimate tangy and savory summer side dish. Packed with chopped dill pickles, sharp cheddar, and a zesty sour cream and mayo dressing, it’s the perfect complement to grilled meats or picnic spreads. Great for BBQs, potlucks, or make-ahead lunches, this pasta salad is bold, refreshing, and loaded with flavor.
Ingredients
12 oz rotini pasta
1 cup chopped dill pickles
1/2 cup pickle juice
1/2 cup finely diced red onion
1 cup cubed sharp cheddar cheese
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Instructions
1. Cook pasta in salted boiling water until al dente. Drain and rinse under cold water to cool completely.
2. In a large bowl, whisk together mayonnaise, sour cream, pickle juice, garlic powder, onion powder, salt, and pepper until smooth.
3. Add cooked pasta, chopped pickles, red onion, cheddar cheese, and fresh dill to the bowl.
4. Toss everything together until evenly coated in the dressing.
5. Refrigerate for at least 1 hour before serving to allow flavors to meld.
6. Before serving, stir and adjust seasoning if needed. Add more pickle juice or mayo if too dry.
Notes
Use fresh dill for the best flavor—dried won’t have the same punch.
If the salad dries out in the fridge, revive it with a splash of pickle juice or extra mayo.
Soaking the red onion in cold water for 10 minutes will mellow its sharpness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg