Sometimes you just crave something salty, tangy, and cold. This creamy dill pickle pasta salad is exactly what you need. It brings big flavor to your table fast. You will love how easy it is to make. It is the perfect refreshing side dish.
Why This Dill Pickle Pasta Salad Works
This recipe is a huge hit at every summer gathering. It combines crunchy pickles with smooth cheddar cheese. Your family will ask for seconds every time. It is ready in just 25 minutes. This makes it perfect for busy weeknights. It also travels well for any outdoor picnic.
Simple Method
Making this dish is very straightforward. You simply boil the pasta and whisk the dressing. Even if you are new to cooking, you can do this. The secret is using pickle juice for extra zing. It keeps the pasta from sticking together. You will feel like a pro in the kitchen.
Ingredients You’ll Need
These simple ingredients are mostly pantry staples. You likely have them in your kitchen right now.
- 16 ounces rotini pasta
- 1.5 cups dill pickles, diced
- 0.5 cup dill pickle juice, divided
- 1 cup sharp cheddar cheese, cut into 1/4-inch cubes
- 0.25 cup red onion, finely minced
- 3 tablespoons fresh dill, finely chopped
- 0.66 cup mayonnaise
- 0.33 cup sour cream
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon kosher salt
Step-by-Step
- Bring a large pot of salted water to a boil and cook rotini pasta until al dente, approximately 8 to 10 minutes.
- Drain the pasta and rinse immediately with cold water until the pasta is chilled.
- In a small bowl, combine the cooled pasta with 2 tablespoons of pickle juice to prevent sticking and add flavor.
- In a separate large mixing bowl, whisk together the mayonnaise, sour cream, remaining pickle juice, garlic powder, black pepper, and salt until smooth.
- Add the chilled pasta, diced pickles, cubed cheddar cheese, red onion, and fresh dill to the dressing bowl.
- Fold all ingredients together until the pasta is evenly coated.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to develop.
Best Ways to Enjoy It
Serve this salad cold alongside grilled burgers or hot dogs. It is a fantastic addition to any backyard BBQ. You can also pack it into containers for easy weekday lunches. The flavors actually get better as it sits. Set your table and enjoy this fresh treat with friends.
Storage & Reheating
Keep your leftovers in an airtight container in the fridge. It will stay fresh for up to three days. Do not freeze this salad because the mayo will separate. If it seems dry later, add a splash of pickle juice. Give it a quick stir before serving again. This makes it a great make-ahead meal.
Tips for Best Results
- Don’t skip rinsing the pasta with cold water to stop the cooking.
- Avoid overcooking the rotini so it stays firm in the dressing.
- Use Greek yogurt instead of sour cream for a tangy twist.
- Make this the night before to save time on party day.
- Add a handful of fresh summer peas for extra color and crunch.
- Upgrade the dish by adding chopped crispy bacon right before serving.
Ways to Switch It Up
- Swap the cheddar for pepper jack cheese to add a little heat.
- Use gluten-free rotini to make this dish safe for everyone.
- Add diced ham or turkey to turn this into a main course.
- Substitute spicy pickles if you prefer a bolder flavor profile.
Common Questions
Can I make this ahead of time?
Yes, you definitely should! Chilling it for a few hours helps the flavors meld. It tastes even better the next day.
What if I do not have fresh dill?
You can use one teaspoon of dried dill instead. However, fresh dill provides the best bright flavor. Use what you have on hand.
Will kids enjoy this recipe?
Most kids love the mild cheese and the fun pasta shapes. It is a very kid-friendly side dish for any meal. They will love the crunch.
I hope this dill pickle pasta salad becomes a new favorite for your summer gatherings. It is so simple to whip up and always disappears fast. Happy cooking!
— Alex
Ingredients
- 16 ounces rotini pasta
- 1.5 cups dill pickles, diced
- 0.5 cup dill pickle juice, divided
- 1 cup sharp cheddar cheese, cut into 1/4-inch cubes
- 0.25 cup red onion, finely minced
- 3 tablespoons fresh dill, finely chopped
- 0.66 cup mayonnais e
- 0.33 cup sour cream
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon kosher salt
Instructions
- Bring a large pot of salted water to a boil and cook rotini pasta until al dente, approximately 8 to 10 minutes.
- Drain the pasta and rinse immediately with cold water until the pasta is chilled.
- In a small bowl, combine the cooled pasta with 2 tablespoons of pickle juice to prevent sticking and add flavor.
- In a separate large mixing bowl, whisk together the mayonnaise, sour cream, remaining pickle juice, garlic powder, black pepper, and salt until smooth.
- Add the chilled pasta, diced pickles, cubed cheddar cheese, red onion, and fresh dill to the dressing bowl.
- Fold all ingredients together until the pasta is evenly coated.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to develop.
