Dill Pickle Pasta Salad
This dill pickle pasta salad is tangy, creamy, and full of crunch from chopped pickles and red onion. It’s quick to prepare, perfect for potlucks or picnics, and the bold dill flavor makes it a standout side dish for any occasion.
Equipment
- Large pot For cooking pasta
- Mixing bowl For combining ingredients
- Strainer To drain pasta
Ingredients
- 3 cups cooked rotini pasta cooled
- 1 cup dill pickles chopped
- ½ cup red onion finely diced
- ½ cup sour cream for creamy base
- ⅓ cup mayonnaise adds richness
- 3 tablespoons pickle juice from the jar
- ¼ cup cheddar cheese shredded, optional
- 2 tablespoons fresh dill chopped
- ¼ teaspoon black pepper to taste
Instructions
- Cook pasta in salted water until al dente. Drain, rinse under cold water, and set aside to cool.
- In a mixing bowl, whisk together sour cream, mayonnaise, pickle juice, chopped dill, and black pepper.
- Add the cooled pasta, chopped pickles, red onion, and shredded cheese (if using) to the bowl.
- Toss everything together until the salad is evenly coated in dressing.
- Refrigerate for 30 minutes before serving to allow flavors to blend.
Notes
- Substitute Greek yogurt for sour cream if desired.
- For extra crunch, add diced celery.
- Best served chilled, and great for make-ahead meals.
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