Creamy Dill Pickle Pasta Salad
This Dill Pickle Pasta Salad Recipe is tasty and easy to make! The perfect side dish for pickle lovers, and - really - anyone that loves a great pasta salad!
Servings: 10 People
Calories: 435kcal
Ingredients
Pickle Dressing:
- 1 cup Mayonnaise
- ½ cup Greek Yogurt or Sour Cream
- ½ cup Pickle Brine
- 1 tablespoon Dried Dill Weed
- 1 teaspoon Garlic Powder
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Onion Powder
- Salt
Pasta Salad:
- 1 lb Uncooked Rotini Pasta*
- ½ cup Pickle Brine
- 8 oz Mild Cheddar Cheese Cubed
- 1 ½ cups Sliced Pickles
- 4 Green Onions Thinly sliced
- 4 Ribs Celery Star Trekked
- ¼ cup Fresh Dill Chopped
Instructions
Dill Pickle Dressing:
- In a medium bowl or large measuring cup, whisk together all of the dressing ingredients.
- Season with salt and pepper, to taste, then cover and chill until ready to use.
Pasta Salad:
- Get a large pot of water boiling, salt it well. Cook pasta to al dente, according to package directions.
- Drain the pasta well, and place in a large mixing bowl.
- Pour ½ cup of pickle juice over the hot pasta, gently toss to coat. Allow to cool to room temperature, gently stirring once in a while.
- Once pasta is cool, stir one last tome to incorporate any remaining pickle brine.
- Add the cheese, pickles, green onions, celery, and dill to the bowl, gently stir to combine.
- Pour the creamy dill pickle dressing over pasta salad, gently toss to completely coat.
- Taste, season with additional salt and/or pepper, to taste.
- Cover and chill for at least 2 hours before serving.
Notes
* This amount of dressing is perfect for Rotini, which has a lot more surface area than most pastas. If you’d like to use a different pasta, you’ll likely need less dressing. Start with about ⅔ of the dressing this makes, and add more if you like!
Leftovers Leftover pickle pasta salad can be stored in an airtight container in the fridge for up to 5 days. It’s best eaten within the first 3 days, though - just give it a quick stir before serving.
Leftovers Leftover pickle pasta salad can be stored in an airtight container in the fridge for up to 5 days. It’s best eaten within the first 3 days, though - just give it a quick stir before serving.
Nutrition
Calories: 435kcal | Carbohydrates: 38g | Protein: 13g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 840mg | Potassium: 241mg | Fiber: 2g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 3mg | Calcium: 213mg | Iron: 1mg
