Creamy Dill Pickle Pasta Salad

Description
This creamy dill pickle pasta salad is a tangy, crunchy, and flavorful side dish made with rotini pasta, cheddar cheese, dill pickles, red onion, and a rich dill-infused dressing. Perfect for BBQs, potlucks, picnics, or as a make-ahead family favorite.

Ingredients

For the Salad

12 oz (340g) rotini pasta
2 cups dill pickles, sliced and chopped
1½ cups cheddar cheese, cubed
½ cup red onion, thinly sliced
2 tbsp fresh dill, chopped

For the Dressing

1 cup mayonnaise
½ cup sour cream
¼ cup dill pickle juice
1 tbsp Dijon mustard
1 tsp garlic powder
½ tsp black pepper
½ tsp salt (adjust to taste)

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Cook the rotini according to package directions until al dente.
Drain and rinse under cold water to stop the cooking process.
Let the pasta cool completely.

Step 2: Prepare the Dressing

In a large bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, garlic powder, salt, and black pepper.
Mix until smooth and creamy.

Step 3: Assemble the Salad

Add cooled pasta to the dressing.
Stir in chopped dill pickles, cheddar cheese cubes, red onion, and fresh dill.
Toss gently until everything is evenly coated.

Step 4: Chill

Cover and refrigerate for at least 1 hour.
Before serving, stir well and add a splash of pickle juice if needed.

Tips

Use sharp cheddar for extra flavor.
Add diced ham or cooked bacon for a heartier salad.
The salad tastes even better after chilling overnight.
Keep refrigerated until ready to serve.

Servings

6–8 servings

Nutrition (Approximate Per Serving)

Calories: 320
Protein: 9g
Carbohydrates: 28g
Fat: 19g
Fiber: 2g
Sugar: 3g

Q&A

Can I make this ahead of time?
Yes! It can be prepared up to 24 hours in advance.

How long does it last?
Stored in an airtight container in the refrigerator, it stays fresh for 3–4 days.

Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt works well as a substitute and adds extra protein.