Here’s a tangy and creamy Dill Pickle Pasta Salad recipe:
Ingredients:
- 3 cups rotini or elbow pasta, cooked and cooled
- 1 cup dill pickles, chopped
- 1/2 cup cheddar cheese, cubed
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup dill pickle juice (for soaking pasta)
Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp dill pickle juice
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- 1/4 tsp garlic powder (optional)
Instructions:
- Cook the pasta: Cook the pasta according to package instructions. Drain and immediately toss it with 1/2 cup dill pickle juice while it’s still warm. Let the pasta sit in the pickle juice for about 5-10 minutes to absorb the flavor. Drain the juice afterward and set the pasta aside to cool completely.
- Prepare the ingredients: Chop the dill pickles, cube the cheddar cheese, finely chop the red onion, and fresh dill.
- Make the dressing: In a medium bowl, whisk together mayonnaise, sour cream (or yogurt), dill pickle juice, Dijon mustard, salt, pepper, and garlic powder if using.
- Assemble the salad: In a large bowl, combine the cooled pasta, chopped pickles, cheddar cheese, red onion, and fresh dill.
- Dress the salad: Pour the dressing over the salad and toss to coat all the ingredients well.
- Chill: Refrigerate for at least 30 minutes to allow the flavors to meld before serving.
This Dill Pickle Pasta Salad is a perfect mix of tangy, creamy, and crunchy. It’s a great side dish for picnics, BBQs, or any casual meal!