Description
This Dill Pickle Pasta Salad is a tangy, creamy, and savory side dish perfect for picnics, barbecues, or potlucks. Made with rotini pasta, sharp cheddar cheese, baby dill pickles, and a zesty dressing featuring mayonnaise, sour cream, and dill pickle juice, it’s a flavorful and refreshing salad that’s easy to prepare and sure to impress.
Ingredients
Scale
Pasta Salad
- 16 ounce package Rotini Pasta
- 2 cups baby dill pickles sliced ⅛ inch thick
- 1½ cup diced sharp cheddar cheese
- ½ cup finely chopped sweet yellow onion (like Vidalia)
- ½ cup sliced green onion
- 4 tablespoons chopped fresh dill (divided: 2 tablespoons for pasta, 2 tablespoons for dressing)
Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- ⅓ cup dill pickle juice
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon chipotle powder
Instructions
- Cook the Pasta. Bring a 6 to 7 quart pot of water to a boil. Add the rotini pasta and cook uncovered until al dente, about 12 minutes. Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- Prepare the Salad Base. Allow the drained pasta to cool completely, then transfer it to a large bowl. Stir in the sliced baby dill pickles, diced sharp cheddar cheese, finely chopped sweet yellow onion, sliced green onion, and 2 tablespoons of chopped fresh dill until well combined.
- Make the Dressing. In a medium bowl, whisk together the mayonnaise, sour cream, dill pickle juice, onion powder, remaining 2 tablespoons of chopped fresh dill, kosher salt, fresh cracked black pepper, and chipotle powder until smooth and fully combined.
- Combine Salad and Dressing. Pour the dressing over the pasta salad mixture. Stir well until everything is evenly coated with the dressing.
- Chill and Serve. Cover the bowl tightly with plastic wrap and refrigerate the salad for 1 hour to allow flavors to meld. Before serving, give the salad a good stir and garnish with extra fresh dill or parsley if desired.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3–4 days.
- Stir salad well before serving leftovers; add a splash of pickle juice or a spoonful of mayo or sour cream if needed to refresh creaminess.
- Ensure the pasta is fully cooled before adding dressing to prevent sogginess.
- Use tangy, garlicky dill pickles instead of sweet pickles for the best flavor.
- Add crumbled cooked bacon for extra savory crunch and satisfaction.
- Sprinkle fresh parsley or dill on top before serving to enhance appearance and flavor.
- Use chipotle powder sparingly and taste as you go for a smoky kick without overpowering.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg
