Description
This Dill Pickle Pasta Salad combines tangy pickles and creamy dressing with tender elbow macaroni, creating a refreshing and flavorful side dish perfect for summer gatherings, picnics, or potlucks. The salad is enhanced by shredded cheddar, fresh dill, and a zesty dressing made with pickle juice and Dijon mustard. It is quick to prepare, served chilled, and gains more flavor when made ahead.
Ingredients
Pasta and Pickles
- 12 oz elbow macaroni or small pasta of choice
- 1 cup chopped dill pickles
- ½ cup pickle juice (divided)
- ½ cup shredded cheddar cheese
- ¼ cup chopped red onion
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook the macaroni according to package instructions until al dente. Drain and immediately rinse under cold water to stop the cooking process and cool the pasta.
- Soak Pasta: Toss the cooled pasta with ¼ cup of pickle juice and let it sit for 5–10 minutes to absorb the pickle flavor. Then drain off any excess juice thoroughly.
- Make Dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, remaining ¼ cup pickle juice, garlic powder, chopped dill, salt, and pepper until smooth and well combined.
- Combine Ingredients: Add the soaked pasta, chopped dill pickles, red onion, and shredded cheddar cheese to the bowl with dressing. Toss everything thoroughly to ensure all ingredients are evenly coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully. Garnish with extra dill or pickle slices if desired.
Notes
- This salad tastes better the longer it sits, making it ideal for making ahead of time for picnics or cookouts.
- For variation, try adding chopped celery, bacon bits, or hard-boiled eggs to the salad.
