Creamy Dill Pickle Pasta Salad
This recipe creates a tangy, crunchy, and creamy dill pickle pasta salad, perfect as a refreshing summer side dish for BBQs, potlucks, or easy weeknight meals.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 2 hours 25 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound rotini pasta
- 1 1/2 cups dill pickles, chopped
- 1/2 cup pickle juice (reserved from the jar)
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1 tablespoon granulated sugar
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- 1/4 cup red onion, finely chopped
- 1/2 cup cheddar cheese, cubed or shredded
- 1/4 cup fresh dill, chopped (optional, for garnish)
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside.
- While the pasta cooks, prepare the creamy dressing. In a medium bowl, whisk together the mayonnaise, pickle juice, yellow mustard, sugar, celery salt, and black pepper until smooth.
- In a large bowl, combine the cooled pasta, chopped dill pickles, finely chopped red onion, and cubed cheddar cheese.
- Pour the dressing over the pasta mixture. Gently fold all ingredients together until the pasta and mix-ins are evenly coated.
- Cover the bowl and chill the salad in the refrigerator for at least 2 hours before serving. This allows the flavors to meld.
- Before serving, taste and adjust seasoning if needed. Garnish with fresh chopped dill, if using.
Notes
- For extra crunch, add 1/2 cup of chopped celery when mixing the salad.
- If you prefer a tangier dressing, increase the pickle juice by 1 to 2 tablespoons.
- This cold pasta salad is excellent for meal prep and tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 750
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 10
- Cholesterol: 30