Dill Pickle Pasta Salad Recipe

Course: Appetizer, pasta, Salad, Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 15

Chill Time: 1

Total Time: 1 25

Servings: bowls

Calories: 511kcal

The creamy dressing brings all the delicious ingredients together in this dill pickle pasta salad!

Cook the pasta to al dente according to the package directions.
1 pound dry rotini pasta
Drain the pasta and let it cool completely.
Add the pasta, cheese cubes, diced dill pickles, dill, and chives to a large salad bowl.
8 ounces sharp white cheddar cheese, 2 cups diced dill pickles, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh chives
In a separate dish, whisk the mayonnaise, sour cream, pickle juice, onion, garlic, salt, and black pepper together.
¾ cup mayonnaise, ½ cup sour cream, ⅔ cup pickle juice, ½ white onion, 2 cloves garlic, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Toss the dressing and salad ingredients together until combined.
Refrigerate for at least one hour before serving.
Toss the salad with an additional ¼-½ cup pickle juice if desired.
Top the salad with extra pickles, dill, and chives.

This is a variation on an idea from our friend Holly at Spend with Pennies! Be sure to check out her version too!

Try a mix of dill and sweet pickles for a sweet and savory salad.
While fresh dill is best, dried dill will work in a pinch.
You can use low fat mayo and sour cream to lighten up this salad.
If you're worried about the onions having too much bite, soak them in ice water for 10 minutes before adding them to the dressing.

Storage: Store dill pickle pasta salad in an airtight container in the refrigerator for up to 3 days.