Description
This Tangy Dill Pickle Pasta Salad is a refreshing and flavorful side dish perfect for summer gatherings or potlucks. Combining al dente pasta with diced dill pickles, crisp vegetables, and a creamy, tangy dressing made from mayonnaise, sour cream, and pickle juice, this salad offers a unique burst of flavors balanced with subtle spices. It’s easy to prepare and best served chilled, making it a delightful addition to any meal.
Ingredients
Scale
Pasta and Vegetables
- 3 cups cooked pasta (elbow macaroni, rotini, or shells)
- 1 1/2 cups dill pickles, diced
- 1/3 cup shredded carrots (optional)
- 1/3 cup red onion, finely diced
- 1/2 cup cheddar cheese, cubed (optional)
- 1/4 cup fresh dill, chopped (or 2 tsp dried dill)
Dressing
- 3/4 cup mayonnaise
- 1/3 cup sour cream or plain Greek yogurt
- 1/4 cup pickle juice (adjust to taste)
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Cook pasta according to package directions until al dente. Drain, rinse under cold water to stop the cooking process and to cool it completely, ensuring the pasta will not become mushy in the salad.
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. Taste the dressing and adjust seasoning or pickle juice amount according to your preference for tanginess.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, diced dill pickles, shredded carrots, finely diced red onion, cubed cheddar cheese if using, and chopped fresh dill or dried dill.
- Mix and Chill: Pour the prepared dressing over the salad ingredients. Toss everything thoroughly until well coated with the dressing. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together and the salad to chill.
- Serve: Serve the pasta salad chilled, optionally garnished with extra fresh dill or additional diced pickles for added flavor and presentation.
Notes
- You can substitute plain Greek yogurt for sour cream for a lighter option.
- Adjust the amount of pickle juice according to how tangy you want the salad.
- For added crunch, consider adding celery or bell peppers.
- This salad is best served after chilling for at least an hour but can be stored covered in the refrigerator for up to 2 days.
- Feel free to omit cheddar cheese to make the recipe vegetarian.
