Creamy Dill Pickle Pasta Salad for Summer
A refreshing and creamy pasta salad featuring tangy dill pickles, al dente rotini, and a garlicky, dill-infused dressing. Perfect for picnic or potluck gatherings, this easy, no-chopping recipe comes together in minutes and tastes better when chilled.
- Prep Time: 10
- Cook Time: 10
- Total Time: 60
- Yield: 6 servings 1x
- Category: quick
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
13 oz (375g) uncooked rotini pasta noodles
2 cups chopped dill pickles
1 small red onion, diced
8 oz (225g) cheddar cheese, cut into small cubes (about 1½ cups)
¾ cup mayonnaise
½ cup sour cream
¼ cup pickle juice (reserved from the jar)
1 Tbsp dried dill (or 2 tsp fresh dill)
¼ tsp salt
¼ tsp ground black pepper
½ tsp onion powder
Instructions
Cook the rotini pasta according to package instructions. Drain, then rinse under cold water. Let cool in the refrigerator for 10-15 minutes.
In a medium bowl, whisk together mayonnaise, sour cream, pickle juice, dried dill, onion powder, salt, and pepper. Mix until smooth.
In a large bowl, combine chilled pasta, chopped dill pickles, and diced red onion. Gently toss to mix.
Add the cubed cheddar cheese to the pasta mixture. Pour the dressing over the top and mix gently to ensure even coating without squishing the cheese.
Cover and refrigerate for at least 2 hours before serving, allowing the flavors to meld and the salad to chill thoroughly.
Notes
Chilling the pasta beforehand prevents the dressing from breaking down. For a tangier flavor, use extra vinegar-based pickle juice.
Swap cheddar for mozzarella, feta, or gouda for a different taste.
Add chopped fresh dill or shredded carrots for a colorful twist.
Make ahead of time and refrigerate up to 24 hours for optimal flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
Find it online: https://yumandrun.com/creamy-dill-pickle-pasta-salad-for-summer/