Dill Pickle Pasta Salad
Creamy Dill Pickle Pasta Salad is tangy, crunchy, and packed with pickle flavor in every bite. Made with cheddar, fresh dill, and a creamy pickle-juice dressing!
Servings: 8 servings
Ingredients
SALAD:
- 8 ounces (3 cups) medium shell pasta
- ½ cup dill pickle juice, divided
- ¾ cup sliced dill pickles
- ⅔ cup diced cheddar cheese
- 3 tablespoons finely diced white onion
- 2 tablespoons chopped fresh dill
DRESSING:
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- ¼ cup dill pickle juice
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground cayenne pepper
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook al dente according to package directions. Drain well, and run under cold water to stop cooking.
- In a medium bowl, toss the drained pasta with ½ cup pickle juice and set aside for 5 minutes. Drain and discard the pickle juice.
- To make the dressing, in a large bowl, combine the mayonnaise, sour cream, ¼ cup pickle juice, salt, pepper and cayenne pepper.
- Add the drained pasta, dill pickles, cheese, onion and dill to the dressing. Toss well to combine and refrigerate for at least 1 hour before serving.
Notes
- Soaking the cooked pasta in pickle juice adds extra dill pickle flavor to every bite—don’t skip this step!
- The dressing will thicken as it chills, so it may look a little runny at first.
- For best flavor, refrigerate at least 1 hour before serving.
- If the salad thickens too much, stir in a splash of pickle juice (or a spoonful of mayo) to loosen it up.
- Store covered in the refrigerator for up to 3 days.
Nutrition
Serving: 1serving | Calories: 299kcal | Carbohydrates: 24g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 23mg | Sodium: 699mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 0.5mg