Description
This Dill Pickle Pasta Salad is a tangy and refreshing dish perfect for summer gatherings or potlucks. Featuring rotini pasta tossed with sharp cheddar cheese, crunchy dill pickles, fresh herbs, and a creamy dressing infused with pickle juice, this salad delivers a delightful balance of flavors and textures. Easy to prepare and served chilled, it’s a crowd-pleaser that’s both unique and satisfying.
Ingredients
Scale
Pasta and Cheese
- 1 lb. dry rotini pasta (1 box, or any short shaped pasta)
- 8 oz. sharp white cheddar cheese, sliced into cubes
Pickles and Herbs
- 2 cups diced dill pickles (plus more for topping, try homemade)
- 1 tbsp chopped fresh dill (plus more for topping, dried also works)
- 1 tbsp chopped fresh chives (plus more for topping)
Dressing
- ¾ cup mayonnaise (store-bought or homemade, regular or low fat)
- ½ cup sour cream (low fat also works)
- â…” cup pickle juice (from the pickle jar)
- ½ white onion, minced
- 2 cloves garlic, minced
- ½ tsp kosher salt
- ¼ tsp ground black pepper
Instructions
- Cook Pasta: Cook the pasta to al dente according to the package directions. Once cooked, drain the pasta thoroughly and rinse it under cold water or allow it to cool completely to stop the cooking process and prevent sticking.
- Combine Salad Ingredients: In a large salad bowl, add the cooled pasta, cubed sharp white cheddar cheese, diced dill pickles, chopped fresh dill, and chopped fresh chives. Toss gently to mix the solid ingredients evenly.
- Prepare Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, pickle juice, minced white onion, minced garlic, kosher salt, and ground black pepper until smooth and fully combined. This creamy dressing brings a tangy pickle flavor to the salad.
- Toss Salad with Dressing: Pour the dressing over the pasta mixture and toss everything together until the salad is evenly coated. Cover and refrigerate for at least one hour to allow flavors to meld and the salad to chill thoroughly.
- Garnish and Serve: Before serving, toss the salad once more. If desired, add an additional ¼ to ½ cup of pickle juice to enhance the tanginess. Top with extra diced pickles, fresh dill, and chives for a flavorful and attractive finish.
Notes
- For best flavor, make the salad a few hours ahead or the night before to allow the dressing to soak in.
- You can substitute rotini with other short pasta shapes like penne or fusilli.
- Use low-fat mayonnaise and sour cream for a lighter version without sacrificing creaminess.
- If you prefer a stronger pickle flavor, add more pickle juice or extra diced pickles.
- Fresh herbs are preferred for best taste, but dried dill can be used if fresh is unavailable.
- This salad keeps well in the refrigerator for up to 3 days.
