Description
This creamy, tangy dill pickle pasta salad is the ultimate crowd-pleasing side dish for any picnic, barbecue, or casual dinner. Packed with crunchy dill pickles, tender pasta, sharp cheddar, and a flavorful creamy dressing, it hits all the right notes—salty, savory, crisp, and cool. It’s easy to make ahead and even better the next day. Perfect for pickle lovers and pasta salad fans alike.
Ingredients
Scale
- 3 cups cooked short pasta (elbow, rotini, or shells)
- 1 cup finely chopped dill pickles
- 1/3 cup red onion, finely chopped
- 1/2 cup celery, finely chopped
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons fresh dill, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2–3 tablespoons pickle juice
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water. Let cool completely.
- In a large mixing bowl, combine mayonnaise, sour cream, pickle juice, garlic powder, salt, and pepper.
- Stir in the cooked, cooled pasta.
- Add chopped pickles, red onion, celery, shredded cheese, and fresh dill.
- Mix until everything is evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Adjust the pickle juice to your taste preference.
- Fresh dill adds brightness—don’t skip it if possible.
- Make it ahead of time for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad / Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 310
- Sugar: 2g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg