Creamy Dill Pickle Pasta Salad
Make this tangy and creamy dill pickle pasta salad. It is a simple, quick side dish perfect for BBQs, picnics, and summer gatherings.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 8 servings
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound rotini pasta
- 1 cup dill pickle chips, drained and chopped
- 1 cup sharp cheddar cheese, cubed or shredded
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, chopped
- 1/4 cup fresh dill, chopped
- 1 cup mayonnaise
- 1/4 cup pickle juice (from the pickle jar)
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- Salt and black pepper to taste
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse it well with cold water to cool it down. Set aside.
- In a large bowl, whisk together the mayonnaise, pickle juice, yellow mustard, white vinegar, sugar, salt, and pepper until smooth. This is your dressing.
- Add the cooled pasta, chopped pickles, cheddar cheese, red onion, celery, and fresh dill to the bowl with the dressing.
- Gently fold all ingredients together until the pasta and vegetables are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 2 hours before serving. This allows the flavors to meld.
- Taste before serving and add more salt, pepper, or pickle juice if needed.
Notes
- For a tangier flavor, use bread and butter pickles instead of dill pickles, or add a splash more pickle juice to the dressing.
- If you prefer a lighter dressing, substitute half of the mayonnaise with plain Greek yogurt.
- This salad tastes best when made at least 4 hours ahead of time.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 25
- Saturated Fat: 6
- Unsaturated Fat: 19
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 2
- Protein: 8
- Cholesterol: 25