Description

This Dill Pickle Salad with Pasta is creamy, crunchy, tangy, and totally refreshing! It’s the perfect side dish for BBQs, picnics, or an easy lunch. Loaded with pasta, pickles, cheese, and a creamy dill dressing, it’s every pickle lover’s dream.

Ingredients

8 oz rotini or elbow macaroni pasta
1 cup chopped dill pickles (plus extra for garnish)
1/2 cup pickle juice (from the jar)
1/2 cup shredded cheddar cheese
1/4 cup finely diced red onion
1/2 cup chopped celery (optional for extra crunch)
2/3 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh chopped dill (or 1 teaspoon dried dill)
1 teaspoon garlic powder
1/2 teaspoon onion powder

Salt and black pepper to taste

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Instructions

Cook the pasta according to package directions. Drain and rinse under cold water. Set aside.
In a medium bowl, mix cooked pasta with pickle juice. Let it sit for 5 minutes, then drain.
In a large bowl, combine the pasta, chopped pickles, red onion, celery, and cheddar cheese.
In a small bowl, whisk together mayo, sour cream, dill, garlic powder, onion powder, salt, and pepper.
Pour the dressing over the pasta mixture and toss until well coated.
Chill in the fridge for at least 1 hour before serving to let the flavors blend.
Garnish with extra chopped pickles and dill if desired. Serve cold.

Notes

For extra pickle flavor, stir in a little more pickle juice right before serving.
This salad can be made a day ahead and kept in the fridge.
Feel free to add cooked bacon bits or chopped hard-boiled eggs for a twist!

Nutrition

Serving Size: 1 cup
Calories: 310
Sugar: 2g
Sodium: 720mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 6g
Cholesterol: 25mg