Description

This Tangy Dill Pickle Pasta Salad is the perfect blend of creamy, crunchy, and zesty flavors. Featuring diced dill pickles, cheddar cheese, and fresh herbs tossed in a tangy pickle-infused dressing, this easy pasta salad is a must-have for BBQs, potlucks, and summer gatherings. Quick to prepare and even better when made ahead, this dish is sure to be a crowd favorite!

Ingredients

For the Salad:

3 cups cooked pasta (elbow macaroni, rotini, or small shells)
1½ cups dill pickles, diced
⅓ cup shredded carrots (optional, for crunch)
⅓ cup red onion, finely diced
½ cup cheddar cheese, cubed (optional)
¼ cup fresh dill, chopped (or 2 teaspoons dried dill)

For the Dressing:

¾ cup mayonnaise
⅓ cup sour cream or plain Greek yogurt
¼ cup pickle juice (adjust to taste)
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
Salt and black pepper, to taste

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Instructions

Cook the Pasta:
- Boil pasta according to package instructions until al dente.
- Drain, rinse under cold water, and let cool completely.
Make the Dressing:
- In a bowl, whisk together mayonnaise, sour cream (or Greek yogurt), pickle juice, Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper.
- Taste and adjust seasoning as needed.
Assemble the Salad:
- In a large mixing bowl, combine cooked pasta, diced pickles, shredded carrots, red onion, cheddar cheese (if using), and fresh dill.
- Pour the dressing over the ingredients and toss until well coated.
Chill & Serve:
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Garnish with extra fresh dill or diced pickles before serving.

Notes

Spicy Kick: Add diced jalapeños or a dash of hot sauce.
Extra Crunch: Toss in chopped celery or bell peppers.
Lighter Option: Use Greek yogurt instead of sour cream and reduce mayo.
Gluten-Free: Use your favorite gluten-free pasta.
Dairy-Free: Omit the cheese and use dairy-free mayo and sour cream alternatives.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: No-Bake
Cuisine: American