Dill Pickle Pasta Salad
A creamy, tangy pasta salad featuring rotini coated in a pickle-spiked dressing, cheddar cheese, and fresh dill—perfect for picnics and potlucks.
Ingredients
Dressing Ingredients
- ¾ cup mayonnaise
- ½ cup sour cream Can substitute with Greek yogurt for a tangier, lighter dressing.
- ¼ cup pickle juice From your dill pickle jar.
- ½ teaspoon onion powder
- ¼ teaspoon cracked black pepper
Salad Ingredients
- 1 box rotini pasta (16 ounces) Cook according to package directions.
- 8 ounces cheddar cheese, cubed Sharp cheddar gives a stronger contrast; mild cheddar keeps things creamy.
- 2 cups dill pickles, sliced Thin or thick, to taste.
- 2 tablespoons fresh dill, roughly chopped Or substitute with 1 teaspoon dried dill.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente.
- Drain the pasta and rinse under cold water to stop cooking and cool it quickly. Drain again.
- In a mixing bowl, whisk together mayonnaise, sour cream, pickle juice, onion powder, and cracked black pepper until smooth and well combined.
Assembly
- In a large bowl, combine the cooled pasta, cubed cheddar, sliced dill pickles, and chopped fresh dill.
- Pour the dressing over the pasta mixture. Toss gently until everything is evenly coated.
- Cover and chill in the refrigerator for at least one hour so flavors meld. Taste and adjust seasoning before serving.
Notes
The salad keeps well for 3–4 days refrigerated. Avoid freezing as it will change the texture. Stir in a tablespoon of pickle juice or splash of milk to revive creaminess if needed.