Description
This Dill Pickle Pasta Salad is a tangy, creamy, and refreshing dish perfect for summer picnics or as a unique side. It combines al dente rotini pasta with sharp white cheddar, crunchy dill pickles, and fresh herbs, all coated in a zesty dressing made from mayonnaise, sour cream, and pickle juice. The salad is chilled before serving to enhance the flavors, making it a crowd-pleaser with a delightful pickle punch.
Ingredients
Scale
Salad Ingredients
- 1 pound dry rotini pasta
- 8 ounces sharp white cheddar cheese, cubed
- 2 cups diced dill pickles, plus extra for garnish
- 1 tablespoon chopped fresh dill, plus extra for garnish
- 1 tablespoon chopped fresh chives, plus extra for garnish
Dressing Ingredients
- ¾ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
- â…” cup pickle juice (from the pickle jar)
- ½ white onion, minced
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the Pasta: Cook the rotini pasta according to the package instructions until al dente. Once cooked, drain the pasta and set it aside to cool completely to prevent the dressing from becoming watery.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta with the cubed sharp white cheddar cheese, diced dill pickles, chopped fresh dill, and chopped fresh chives. Mix gently to distribute the ingredients evenly.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, pickle juice, minced white onion, minced garlic, kosher salt, and ground black pepper until the dressing is smooth and creamy.
- Toss and Coat: Pour the prepared dressing over the pasta mixture. Toss everything together carefully to ensure all the pasta and ingredients are evenly coated with the tangy dressing.
- Chill: Cover the salad and refrigerate it for at least one hour. This chilling time allows the flavors to meld beautifully and enhances the tangy taste of the dill pickles and dressing.
- Optional Kick: For an extra punch of tanginess, just before serving, stir in an additional ¼ to ½ cup of pickle juice according to your taste preference.
- Garnish: Garnish the salad with extra diced dill pickles, fresh dill sprigs, and chopped chives for a colorful and fresh presentation before serving.
Notes
- Use sharp white cheddar for a pronounced cheese flavor, but feel free to experiment with other cheddar varieties.
- Make sure the pasta is completely cooled before adding the dressing to prevent it from thinning out.
- Adjust pickle juice quantities to suit your preferred level of tanginess and saltiness.
- This salad tastes best after chilling overnight, allowing flavors to fully develop.
- Store leftovers covered in the refrigerator and consume within 3 days for the best flavor and freshness.
