Make this easy and tangy dill pickle pasta salad. It features a creamy dressing infused with pickle juice, making it a perfect, quick side dish for BBQs, picnics, or summer gatherings.
Author:cookingbycarla
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:6 servings 1x
Category:Side Dish
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound rotini pasta
1 cup chopped dill pickles
1 cup sharp cheddar cheese, cubed or shredded
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup pickle juice (from the pickle jar)
2 tablespoons yellow mustard
1 tablespoon fresh dill, chopped
1 teaspoon celery seed
1/2 teaspoon black pepper
1/4 teaspoon salt
Instructions
Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside to cool completely.
While the pasta cools, prepare the creamy dressing. In a medium bowl, whisk together the mayonnaise, sour cream, pickle juice, yellow mustard, fresh dill, celery seed, black pepper, and salt until smooth. Taste the dressing and add more pickle juice if you want a stronger tangy flavor.
In a large bowl, combine the cooled pasta, chopped dill pickles, and cheddar cheese.
Pour the dressing over the pasta mixture. Gently toss everything together until the pasta and mix-ins are evenly coated.
Cover the bowl and chill the pasta salad in the refrigerator for at least 1 hour before serving. This allows the flavors to blend.
Before serving at your next BBQ or potluck, give it one final gentle stir.
Notes
For a quicker preparation, use pre-shredded cheddar cheese.
If you are making this ahead of time for a picnic, reserve a small amount of extra pickle juice to stir in just before serving, as the pasta absorbs moisture while chilling.
If you prefer a variation without mayonnaise, substitute the mayonnaise and sour cream with an equal amount of plain Greek yogurt for a similar creamy texture.