Description
This Dill Pickle Pasta Salad is a tangy, creamy, and refreshing side dish perfect for summer picnics and potlucks. It combines tender rotini pasta with crunchy dill pickles, sharp cheddar cheese, and a zesty dressing made with mayonnaise, pickle juice, and fresh dill, delivering a uniquely flavorful cold pasta salad that’s easy to prepare and sure to impress.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces rotini or elbow macaroni
- 1½ cups chopped dill pickles
- ½ cup diced red onion
- ½ cup chopped celery (optional)
Cheese
- ¾ cup shredded cheddar cheese
Dressing
- ¾ cup mayonnaise
- ¼ cup pickle juice
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook Pasta: Cook the rotini or elbow macaroni according to the package directions until al dente. Once cooked, drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down for the salad.
- Prepare Dressing: In a large mixing bowl, whisk together the mayonnaise, pickle juice, Dijon mustard, dill, garlic powder, salt, and black pepper until the mixture is smooth and well combined, forming the salad dressing.
- Combine Ingredients: Add the cooled pasta, chopped dill pickles, shredded cheddar cheese, diced red onion, and chopped celery (if using) to the bowl with the dressing. Gently toss everything together until the pasta and ingredients are evenly coated with the dressing.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld and develop fully. Before serving, give the salad a gentle stir and adjust the seasoning if necessary. Serve chilled for the best taste and texture.
Notes
- Add chopped hard-boiled eggs or cooked bacon for extra richness and protein.
- Substitute pickle relish in place of chopped pickles for a smoother texture in the salad.
- This salad is best served the same day but can be made up to 24 hours in advance and kept refrigerated.
