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The Ultimate Creamy Dill Pickle Pasta Salad

A large white bowl filled with creamy pickle pasta salad, featuring rotini pasta, chopped pickles, and topped with shredded cheddar and dill.
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Make this tangy and creamy dill pickle pasta salad, perfect for potlucks and BBQs. It uses pickle juice for extra flavor and comes together quickly.

Ingredients

Scale
  • 1 pound rotini pasta
  • 1 cup dill pickle chips, drained and chopped
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Colby Jack cheese, shredded
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup dill pickle juice (from the jar)
  • 2 tablespoons yellow mustard
  • 1 tablespoon dried dill weed
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Place the cooled pasta in a large bowl.
  2. While the pasta cools, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, dill pickle juice, yellow mustard, dried dill weed, onion powder, and garlic powder until smooth.
  3. Add the chopped dill pickle chips and the shredded cheddar and Colby Jack cheeses to the cooled pasta.
  4. Pour the dressing over the pasta mixture. Toss gently until everything is evenly coated.
  5. Season the salad with salt and pepper to your preference.
  6. Cover the bowl and chill the pasta salad in the refrigerator for at least 2 hours before serving. This allows the flavors to combine.

Notes

  • For a smoky variation, add 4 slices of cooked, crumbled bacon to the salad before chilling.
  • If you are planning meals for the week, this salad is excellent for meal planning and tastes even better the next day.
  • If you prefer a lighter dressing, substitute half the mayonnaise with plain Greek yogurt.

Nutrition

Find it online: https://carlacooking.com/pickle-pasta-salad-recipe-easy-tangy-side/