Why Make This Recipe
Dill Pickle Pasta Salad is a fun and tangy dish that’s perfect for summer picnics, BBQs, or simply as a tasty side. The combination of creamy dressing, crunchy pickles, and cheesy goodness makes this salad stand out. If you love dill pickles, this recipe will satisfy your craving and add a unique twist to your pasta salads.
How to Make Dill Pickle Pasta Salad
Ingredients:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup dill pickle juice
- 1/2 teaspoon onion powder
- 2 tablespoons fresh dill, chopped
- 1 lb. cellentani or corkscrew pasta
- 2 cups diced baby dill pickles
- 1 1/2 cups sharp cheddar cheese, cubed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions:
- Bring a large pot of salted water to a boil. Cook the pasta al dente according to the package directions.
- Drain the cooked pasta in a colander and rinse with cold water to stop the cooking process and prevent sticking. Drain well and transfer the pasta to a large bowl.
- In a small bowl, mix together the mayonnaise, sour cream, pickle juice, onion powder, and fresh dill.
- Stir the mayonnaise mixture, diced dill pickles, and cubed cheddar cheese into the pasta until well combined.
- Season the pasta salad with kosher salt and freshly ground black pepper to taste.
- Garnish with chopped fresh dill and additional diced dill pickles if desired.
How to Serve Dill Pickle Pasta Salad
Serve your Dill Pickle Pasta Salad chilled or at room temperature. It makes a great side dish for grilled meats or can be enjoyed as a light meal on its own. Scoop it into bowls and enjoy the creamy, tangy flavors!
How to Store Dill Pickle Pasta Salad
Store any leftover Dill Pickle Pasta Salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Just give it a good stir before serving again, as the flavors might settle.
Tips to Make Dill Pickle Pasta Salad
- For extra crunch, you can add diced red onion or bell peppers.
- If you like a bit of heat, consider adding a pinch of cayenne pepper or some diced jalapeños.
- Use a mix of different cheeses, like mozzarella or pepper jack, for variety in flavor.
Variation
You can easily adapt this recipe. Try adding cooked diced chicken for a protein boost or switch out the cellentani pasta for a different shape like rotini or farfalle.
FAQs
Q: Can I make this salad ahead of time?
A: Yes, you can prepare it a few hours in advance. Just keep it refrigerated until it’s time to serve.
Q: What if I don’t like dill pickles?
A: You can try using sweet pickles for a different flavor or even substitute them with chopped cucumbers for a fresh crunch.
Q: Can I use Greek yogurt instead of sour cream?
A: Absolutely! Greek yogurt will give you a tangy flavor and a healthier option while still keeping the creaminess.
Dill Pickle Pasta Salad
Ingredients
For the dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup dill pickle juice
- 1/2 teaspoon onion powder
- 2 tablespoons fresh dill, chopped
Main ingredients
- 1 lb. cellentani or corkscrew pasta
- 2 cups diced baby dill pickles
- 1 1/2 cups sharp cheddar cheese, cubed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta al dente according to the package directions.
- Drain the cooked pasta in a colander and rinse with cold water to stop the cooking process and prevent sticking. Drain well and transfer the pasta to a large bowl.
- In a small bowl, mix together the mayonnaise, sour cream, pickle juice, onion powder, and fresh dill.
- Stir the mayonnaise mixture, diced dill pickles, and cubed cheddar cheese into the pasta until well combined.
- Season the pasta salad with kosher salt and freshly ground black pepper to taste.
- Garnish with chopped fresh dill and additional diced dill pickles if desired.