Description
A tangy, creamy pasta salad loaded with dill pickles, fresh dill, and a zesty dressing — perfect for potlucks or summer gatherings.
Ingredients
- 1 lb (about 450 g) short pasta (e.g. rotini, shells, bowtie)
- 2 cups diced dill pickles
- 8 oz (about 225 g) sharp cheddar cheese, cubed
- ½ medium white (or yellow) onion, minced
- 2 tablespoons chopped fresh dill
- ¾ cup mayonnaise
- ½ cup sour cream
- ⅔ cup pickle juice (from pickle jar)
- 2 cloves garlic, minced
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon ground black pepper
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
- In a large bowl, combine cooked pasta, diced pickles, cubed cheese, minced onion, and chopped dill.
- In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, minced garlic, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour (ideally 2) so the flavors meld.
- Before serving, give it another stir and taste — add extra pickle juice, salt, or pepper as needed.
Notes
- For best flavor, make the salad ahead so it can chill and the flavors develop.
- If the salad seems dry after chilling, stir in a little extra pickle juice.
- You can swap part of the mayonnaise + sour cream with Greek yogurt for a lighter version (as in some variations). :contentReference[oaicite:0]{index=0}
- Feel free to include fresh herbs like chives as garnish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 511 kcal
- Sugar: 3 g
- Sodium: ≈ 1057 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Trans Fat: 0.04 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 46 mg
