Description
This Dill Pickle Pasta Salad is a tangy, creamy, and flavorful dish perfect for potlucks, picnics, or as a refreshing side. Featuring rotini pasta tossed with baby dill pickles, sharp cheddar cheese, fresh onions, and a zesty dill dressing made with mayonnaise, sour cream, and pickle juice, this salad offers a unique twist on traditional pasta salads. It’s easy to prepare, chilled to perfection, and packed with savory depth.
Ingredients
Scale
Pasta Salad
- 16 ounce package Rotini Pasta
- 2 cups baby dill pickles, sliced ⅛ inch thick
- 1½ cup diced sharp cheddar cheese
- ½ cup finely chopped sweet yellow onion (like Vidalia or generic brand)
- ½ cup sliced green onion
- 4 tablespoons chopped fresh dill (divided: 2 tablespoons for pasta, 2 tablespoons for dressing)
Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- ⅓ cup dill pickle juice
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon chipotle powder
Instructions
- Cook Pasta: Bring a 6 to 7 quart pot of water to a boil. Add the rotini pasta and cook uncovered until al dente, about 12 to 15 minutes.
- Drain and Cool: Drain the pasta in a colander and immediately run cold water over it to stop the cooking process. Allow the pasta to drain completely before transferring it to a large bowl.
- Combine Salad Ingredients: Stir in the sliced baby dill pickles, diced sharp cheddar cheese, finely chopped sweet yellow onion, sliced green onion, and 2 tablespoons chopped fresh dill into the cooled pasta until well combined.
- Prepare Dressing: In a medium bowl, whisk together mayonnaise, sour cream, dill pickle juice, onion powder, remaining 2 tablespoons chopped fresh dill, kosher salt, cracked black pepper, and chipotle powder until smooth and fully combined.
- Toss Salad with Dressing: Pour the dressing over the pasta mixture and stir thoroughly until every piece is evenly coated with the dressing.
- Chill: Cover the bowl tightly with plastic wrap and refrigerate for 1 hour to allow flavors to meld before serving.
Notes
- Store leftover salad in an airtight container in the refrigerator for 3 to 4 days. Stir before serving and add a splash of pickle juice or a spoonful of mayo or sour cream to refresh the creaminess.
- Let pasta cool completely before adding dressing to prevent sogginess.
- Use tangy, garlicky dill pickles rather than sweet pickles for best flavor.
- Add chipotle powder gradually to control smoky spiciness.
- For added texture and savory flavor, crumble cooked bacon into the salad.
- Garnish with fresh parsley or dill just before serving to brighten appearance and taste.
