Description

This dill pickle pasta salad is creamy, tangy, and loaded with flavor. Perfect for picnics, potlucks, and casual meals, it combines tender pasta, crisp pickles, sharp cheddar, and a homemade dressing that’s brimming with briny, herby goodness. Easy to make and even better after chilling, it’s the kind of recipe that disappears fast and keeps guests coming back for more. One bite, and it’ll become your new go-to summer side dish.

Ingredients

Scale

12 oz rotini pasta

1 cup chopped dill pickles

1/2 cup diced red onion

1 cup sharp cheddar cheese, cubed or shredded

1/2 cup mayonnaise

1/2 cup sour cream

2–3 tablespoons pickle juice (to taste)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper, to taste

2 tablespoons fresh dill, chopped

Cook Mode Prevent your screen from going dark

Instructions

Boil pasta in salted water until al dente. Drain and rinse with cold water. Let it cool fully.
In a medium bowl, whisk together mayonnaise, sour cream, pickle juice, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning.
Chop pickles, onion, and cheddar into small bite-sized pieces.
In a large bowl, combine the pasta, pickles, onion, cheese, and fresh dill.
Pour the dressing over and mix until everything is well coated.
Chill for at least 30 minutes before serving. Stir and garnish with extra dill and pickles before serving if desired.

Notes

Fresh dill gives the best flavor, but dried works in a pinch—use half the amount.
Let the salad sit for at least 30 minutes so the flavors meld.
If it dries out in the fridge, stir in a spoonful of mayo or a splash of pickle juice.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Boil, Mix
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 370