Description
A refreshing and tangy dill pickle pasta salad combining tender cooked pasta with crunchy dill pickles, shredded carrots, red onion, and cheddar cheese, all tossed in a creamy, zesty dressing made from mayonnaise, sour cream, and pickle juice. Perfect as a side dish for summer picnics, barbecues, or casual gatherings.
Ingredients
Scale
Salad Ingredients
- 3 cups cooked pasta (elbow macaroni, rotini, or shells)
- 1 1/2 cups dill pickles, diced
- 1/3 cup shredded carrots (optional)
- 1/3 cup red onion, finely diced
- 1/2 cup cheddar cheese, cubed (optional)
- 1/4 cup fresh dill, chopped (or 2 tsp dried dill)
Dressing Ingredients
- 3/4 cup mayonnaise
- 1/3 cup sour cream or plain Greek yogurt
- 1/4 cup pickle juice (adjust to taste)
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Cook pasta according to package directions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta completely.
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), pickle juice, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. Adjust seasoning to taste.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, diced dill pickles, shredded carrots, finely diced red onion, cubed cheddar cheese if using, and fresh chopped dill.
- Mix and Chill: Pour the prepared dressing over the salad mixture and toss well to ensure even coating. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
- Serve: Serve the pasta salad chilled, optionally garnished with extra fresh dill or diced pickles for added flavor and presentation.
Notes
- Use your favorite pasta shape; elbow macaroni, rotini, or shells work best for holding the dressing.
- The shredded carrots and cheddar cheese are optional but add color and texture.
- Adjust the amount of pickle juice to make the salad more or less tangy to suit your taste.
- This salad tastes best after chilling for at least an hour, but can be stored up to 3 days in the refrigerator.
- For a lighter option, substitute sour cream with plain Greek yogurt.
