Dill Pickle Pasta Salad (Printer-Friendly)
A creamy blend of dill pickles, cheddar, and pasta creates a tangy, refreshing side with crunch and bold flavor.
# What You'll Need:
→ Pasta
01 -
250 g rotini pasta
→ Dairy
02 -
150 g sharp cheddar cheese, cut into 1 cm cubes
03 -
120 g mayonnaise
04 -
120 g sour cream
→ Vegetables & Pickles
05 -
130 g dill pickles, sliced (about 4 medium pickles)
06 -
2 tablespoons fresh dill, finely chopped
→ Liquids
07 -
60 ml dill pickle juice
→ Spices & Seasonings
08 -
1 teaspoon onion powder
09 -
0.25 teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Boil rotini pasta in a large pot of salted water until al dente, following package instructions. Drain and rinse the pasta under cold water to cool completely.
02 -
In a medium mixing bowl, whisk together mayonnaise, sour cream, dill pickle juice, onion powder, and black pepper until smooth and fully combined.
03 -
Add cooled pasta to a large bowl. Incorporate cubed cheddar cheese, sliced dill pickles, and chopped fresh dill.
04 -
Pour dressing over the pasta mixture and toss until all ingredients are evenly coated.
05 -
Cover and refrigerate for at least 30 minutes before serving to allow flavors to develop. Serve chilled.
# Extra Suggestions:
01 -
For best flavor and texture, use chilled dill pickles with a robust, tangy profile.
02 -
If fresh dill is unavailable, substitute with 1 tablespoon dried dill weed.
03 -
Add a splash of pickle juice if the salad thickens after refrigeration.