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A bowl of creamy rotini pasta salad with diced dill pickles and cheddar cheese cubes
Print Recipe

Dill Pickle Pasta Salad

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 8 servings
Calories: 385kcal

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.