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–+ servings
Dill Pickle Pasta Salad

Tangy Dill Pickle Pasta Salad for Summer Gatherings

Enjoy a delightful Tangy Dill Pickle Pasta Salad, perfect for summer gatherings with its creamy texture and crunchy pickles.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 6 hours 5 minutes
Servings: 8 servings
Course: Salads
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces Elbow Pasta Rotini can be used as an alternative.
  • ½ cup Dill Pickle Juice Juice from the pickle jar.
  • 1 cup Cheddar Cheese Colby Jack or Pepper Jack can be substituted.
  • 1 cup Sliced Dill Pickles Sweet pickles can be used for a variety.
  • ¼ cup Fresh Dill Substitute with 2 teaspoons dried dill if needed.
  • ½ medium White Onion Optional for those preferring a milder taste.
For the Dressing
  • 1 cup Mayonnaise Greek yogurt can be used for a lighter option.
  • ½ cup Sour Cream Low-fat alternatives are acceptable.
  • 1 tablespoon Sriracha Optional for extra spice.
  • to taste Salt
  • to taste Black Pepper

Equipment

  • large pot
  • Colander
  • Mixing Bowl
  • whisk
  • Serving bowl

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil and cook the elbow pasta for 7-9 minutes. Drain and rinse under cold water.
  2. Combine the warm pasta with ½ cup of dill pickle juice in a mixing bowl. Let it sit for 5 minutes, then drain excess juice.
  3. Whisk together mayonnaise, sour cream, remaining dill pickle juice, Sriracha, salt, pepper, and fresh dill in a separate bowl.
  4. Add cooled pasta to a serving bowl, fold in cheese, pickles, and onions, and pour dressing over. Toss to coat.
  5. Cover salad and refrigerate for 4-6 hours to chill.
  6. After chilling, stir salad and add a splash of milk if dressing has thickened before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 32gProtein: 8gFat: 18gSaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Pasta should be cooked al dente. The salad is best served after refrigerating for at least 4 hours.

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