Description
This Dill Pickle Pasta Salad is a tangy and refreshing twist on a classic side dish. Packed with crunchy dill pickles, sharp cheddar cheese, and a creamy dill-infused dressing, it’s a flavorful and satisfying addition to any meal.
Ingredients
Units
Scale
- 8 ounces short pasta (rotini or other)
- 1 cup dill pickles, chopped
- 1/2 cup red onion, finely chopped
- 1 cup cheddar cheese, cut into small cubes
- 1/2 cup black olives, sliced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup dill pickle juice
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook pasta according to package directions until al dente. Drain and rinse under cold water.
- Make Dressing: In a large bowl, whisk together mayonnaise, sour cream, pickle juice, dill, garlic powder, salt, and pepper.
- Combine Ingredients: Add cooked pasta, dill pickles, red onion, cheddar cheese, and black olives to the dressing. Toss to coat.
- Chill: Cover and refrigerate for at least 1 hour before serving.
Notes
- Chill Pasta: Rinsing pasta under cold water stops the cooking process and keeps it firm.
- Flavor Melding: Chilling the salad allows the flavors to blend.
- Adjust Dressing: If the salad seems dry after chilling, add more mayonnaise, sour cream, or pickle juice.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 ⅓ cups
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg