Dill Pickle Pasta Salad
Creamy dill pickle pasta salad made with chopped pickles, sharp cheddar, and a tangy dressing that uses pickle juice two ways. Better made the night before.
Ingredients
- 12 ounces rotini pasta
- 1 cup baby dill pickles chopped (about 10)
- 1/4 cup red onion finely diced
- 1 cup cheddar cheese cubed small
- 2 tablespoons fresh dill chopped
- 2 tablespoons pickle juice from the jar
For the Dressing:
- 1 1/2 cups mayonnaise
- 2/3 cup sour cream
- 2 tablespoons Dijon mustard
- 1/4 cup dill pickle juice from the jar
- 1/2 to 1 teaspoon garlic salt to taste
- 1 tablespoon fresh dill
- 1/2 teaspoon white sugar
- 1/4 teaspoon black pepper
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. 12 ounces rotini pasta
- In a large bowl, combine cooled pasta, chopped pickles, red onion, cheese cubes, and fresh dill. 1 cup baby dill pickles,1/4 cup red onion,1 cup cheddar cheese,2 tablespoons fresh dill.
- In a separate medium bowl, whisk together all dressing ingredients until smooth.1 1/2 cups mayonnaise,2/3 cup sour cream,2 tablespoons Dijon mustard, 1/4 cup dill pickle juice,1 tablespoon fresh dill,1/2 to 1 teaspoon garlic salt,1/2 teaspoon white sugar,1/4 teaspoon black pepper
- Pour dressing over pasta mixture and toss until everything is well coated.
- Drizzle with the additional 2 tablespoons of pickle juice and toss again. 2 tablespoons pickle juice
- Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- Stir well before serving, and adjust seasoning if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 547.6kcalCarbohydrates: 35gProtein: 9.9gFat: 40.7gSaturated Fat: 9.7gPolyunsaturated Fat: 19.4gMonounsaturated Fat: 9.2gTrans Fat: 0.1gCholesterol: 43.1mgSodium: 720.8mgPotassium: 153mgFiber: 1.6gSugar: 2.6gVitamin A: 302.9IUVitamin C: 0.7mgCalcium: 135.7mgIron: 0.8mg
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