Description
A refreshing and tangy Dill Pickle Pasta Salad that combines rotini pasta with chopped dill pickles, cheddar cheese, red onion, and fresh dill, all tossed in a creamy dressing made from mayonnaise, sour cream, Dijon mustard, and pickle juice. Perfect as a side dish for picnics, potlucks, or BBQs, this salad is easy to prepare and full of bright flavors.
Ingredients
Scale
Pasta and Vegetables
- 12 oz rotini or elbow macaroni
- 1 cup chopped dill pickles
- 1/2 cup diced cheddar cheese
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh dill
Dressing
- 1/2 cup pickle juice (divided)
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook Pasta: Cook the pasta in salted water according to package instructions until al dente. Drain well.
- Flavor Pasta: Immediately toss the hot pasta with 1/4 cup of the pickle juice to infuse flavor. Allow the pasta to cool completely.
- Prepare Vegetables and Cheese: In a large bowl, combine the chopped dill pickles, diced cheddar cheese, chopped red onion, and fresh dill.
- Make Dressing: In a separate bowl, whisk together mayonnaise, sour cream, the remaining 1/4 cup pickle juice, and Dijon mustard until smooth and well combined.
- Combine Salad: Once the pasta is cool, add it to the bowl with the pickles, cheese, and onion mixture. Pour the dressing over the top and stir until everything is evenly coated.
- Season and Chill: Season the salad with salt and black pepper to taste. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For extra protein, add cooked, chopped bacon or diced ham.
- This salad holds up well in the fridge and is an excellent choice for picnics, potlucks, or BBQs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
