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Dill Pickle Pasta Salad

Creamy Dill Pickle Pasta Salad Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 lb short pasta (rotini, elbows, or farfalle)
  • 1 cup mayonnaise
  • ½ cup sour cream
  • 3 tbsp dill pickle juice
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 cups diced dill pickles
  • ½ cup finely diced red onion
  • ½ cup finely diced celery
  • ½ cup small-diced sharp cheddar cheese
  • 3 tbsp chopped fresh dill

Method
 

  1. Boil the pasta in salted water until al dente, about 8 to 10 minutes. Drain and rinse under cold water until cool, then shake off the excess liquid.
  2. In a large bowl, whisk the mayonnaise, sour cream, pickle juice, garlic powder, salt, and pepper until smooth. Taste and adjust the salt.
  3. Add the cooled pasta, diced pickles, red onion, celery, cheddar cheese, and fresh dill to the bowl. Fold until everything is evenly coated, adding an extra splash of pickle juice if the salad looks dry.
  4. Cover and refrigerate for at least 1 hour. Stir again, spoon into a serving bowl, and garnish with extra fresh dill and a few pickle slices before serving.

Notes

The salad tastes even better the next day, so it is perfect for making ahead. Just wait to add the final fresh dill garnish until right before serving so it stays vibrant.