Dill Pickle Pasta Salad

5 from 1 vote

This creamy, tangy cold salad features spiral pasta, sharp cheddar cubes, and crunchy dill pickles tossed in a zesty herb dressing. Perfect for summer cookouts, it offers a refreshing alternative to traditional macaroni salad with a bold briny kick.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 8 people

Course: dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

16 oz rotini pasta Cooked al dente and cooled
1.5 cups dill pickles Thickly sliced for crunch
8 oz sharp cheddar cheese Cut into small cubes
¾ cup mayonnaise Full fat for creaminess
½ cup sour cream Adds tanginess
¼ cup dill pickle juice Straight from the jar
2 tablespoon fresh dill weed Finely chopped
½ teaspoon black pepper To taste

Equipment

1 Large pot For boiling pasta
1 Mixing Bowl For the dressing
1 Colander To drain and rinse pasta

Method

Cook the rotini in salted water until firm to the bite and rinse under cold water until chilled.
Whisk mayonnaise, sour cream, and pickle juice in a bowl until the mixture is smooth and combined.
Toss the cold pasta, sliced pickles, and cheese cubes into the dressing until every spiral is coated.
Garnish the bowl with fresh dill and refrigerate for one hour to allow flavors to develop.

Nutrition

Serving: 150gCalories: 320kcalCarbohydrates: 28gProtein: 9gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 450mgPotassium: 120mgFiber: 2gSugar: 3gVitamin A: 4IUVitamin C: 2mgCalcium: 15mgIron: 6mg

Notes

For the best texture, always cube your own sharp cheddar rather than using shredded cheese[cite: 59]. If the salad seems dry after chilling, stir in a tablespoon of milk or extra pickle juice to loosen the dressing[cite: 60].

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