Dill Pickle Pasta Salad
Dill Pickle Pasta Salad is so delicious and made with simple ingredients. This creamy and flavorful pasta salad is even better the next day!
Servings: 8
Equipment
- Large Pot
- Large Mixing Bowl
- Knife, Whisk, Large Spoon
- Measuring Cups and Spoons
Ingredients
- 12 ounces Rotini Pasta (or medium shells)
- 2 cups Chopped Dill Pickles
- 1 cup Shredded Cheddar Cheese (or diced)
- ¼ cup Diced Sweet Onion
- 2 Tablespoons Chopped Fresh Dill (or 2 teaspoons Dill Weed)
Dressing
- 1 cup Mayonnaise
- ⅓ cup Sour Cream (or plain Greek Yogurt)
- ½ cup Dill Pickle Juice
- 1 teaspoon Kosher Salt (or to taste)
- ½ teaspoon Black Pepper
Instructions
- Cook the Pasta: Boil the pasta in salted water according to the package instructions. Drain and rinse with cold water to stop the cooking process. Transfer to a large bowl.
- Prep the Ingredients: While the pasta cooks, chop the pickles, dill, and onion, and shred the cheese.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, pickle juice, salt, and pepper until smooth.
- Combine Everything: Add all the ingredients to the large bowl with the pasta. Pour the dressing over and gently mix. It may look a little soupy, don’t worry, the pasta soaks up the dressing as it chills.
- Chill and Serve: Cover and refrigerate for at least 1 hour. Stir once halfway through chilling. Serve cold and enjoy!
Notes
Store in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 415kcal
