Description
Tangy Dill Pickle Pasta Salad is a refreshing and flavorful pasta salad featuring zesty dill pickles, creamy dressing, and a delightful mix of fresh vegetables and cheese. Perfect for summer picnics, potlucks, or as a light lunch, this easy-to-make recipe combines the crispness of pickles with the creaminess of mayonnaise and sour cream for a tangy twist on traditional pasta salad.
Ingredients
Scale
Pasta Salad
- 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 cooking, and let cool completely to prevent sogginess in the salad.
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), pickle juice, Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper. Taste and adjust seasoning as needed to achieve the perfect tangy and savory flavor.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, diced dill pickles, shredded carrots if using, finely diced red onion, cubed cheddar cheese if using, and fresh chopped dill for an herby freshness.
- Mix and Chill: Pour the prepared dressing over the salad ingredients. Toss gently but thoroughly until everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and chill thoroughly.
- Serve: Serve the pasta salad chilled, garnished with extra fresh dill or additional diced pickles for an appealing presentation and an extra burst of flavor.
Notes
- Use any short pasta like elbow macaroni, rotini, or shells for best texture.
- Adjust pickle juice in the dressing to your desired level of tanginess.
- Cheddar cheese and shredded carrots are optional but add nice color and texture.
- This salad tastes best when chilled for at least an hour but can be made a day ahead.
- To make it lighter, substitute sour cream with plain Greek yogurt.
- Store leftovers tightly covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
