Save A vibrant, tangy pasta salad bursting with crunchy dill pickles, fresh vegetables, and a creamy, herbaceous dressing—perfect for picnics, potlucks, or a refreshing side dish.
This pasta salad has become a favorite at our family gatherings, loved for its refreshing crunch and creamy dressing.
Ingredients
- Pasta: 300 g (10 oz) short pasta (such as rotini, fusilli, or shells)
- Vegetables: 1 cup dill pickles, chopped (about 4 large pickles), 1 cup celery, finely diced (2 stalks), 1 cup red bell pepper, diced (1 medium), 1/2 cup red onion, finely chopped
- Cheese: 3/4 cup sharp cheddar cheese, diced or shredded
- Dressing: 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp pickle juice (from the jar), 2 tsp Dijon mustard, 1 tbsp fresh dill, chopped (or 1 tsp dried dill), 1/2 tsp garlic powder, Salt and black pepper, to taste
- Garnish (optional): Additional chopped dill, Sliced pickles
Instructions
- Step 1:
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Step 2:
- In a large mixing bowl, combine the cooled pasta, chopped dill pickles, celery, red bell pepper, red onion, and cheddar cheese.
- Step 3:
- In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, dill, garlic powder, salt, and black pepper until smooth.
- Step 4:
- Pour the dressing over the pasta mixture. Toss well to coat all ingredients evenly.
- Step 5:
- Taste and adjust seasoning as needed.
- Step 6:
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Step 7:
- Garnish with extra dill and sliced pickles if desired.
Save This salad always brings smiles at our table, reminding us of sunny summer days with family and friends.
Required Tools
Large pot, Colander, Large mixing bowl, Whisk, Chefs knife, Cutting board
Allergen Information
Contains dairy (cheese, sour cream, mayonnaise—may contain eggs). Contains eggs (mayonnaise). Gluten (from pasta). For gluten-free use gluten-free pasta. For egg-free use eggless mayonnaise. Always check labels for allergens.
Nutritional Information
Calories: 340. Total Fat: 20 g. Carbohydrates: 30 g. Protein: 9 g
Save This dill pickle chopped pasta salad is a perfect blend of tangy and creamy that will brighten up any meal.
Recipe Help & Answers
- → What type of pasta works best?
Short pasta shapes like rotini, fusilli, or shells hold the dressing well and provide good texture contrast.
- → Can I substitute the cheddar cheese?
Yes, sharp cheddar adds tang, but other firm cheeses like gouda or Monterey Jack can offer a tasty alternative.
- → How long should the dish chill before serving?
Chilling for at least 30 minutes allows the flavors to blend fully and the salad to develop a refreshing taste.
- → Are there any vegan adaptations?
Using plant-based mayo, sour cream, and cheese substitutes creates a vegan-friendly version without sacrificing creaminess.
- → What enhances the crunch in this dish?
Adding chopped cucumber or extra fresh dill as garnish can increase the refreshing texture and flavor complexity.
- → Is it possible to make it gluten-free?
Yes, simply use gluten-free pasta varieties to accommodate gluten sensitivities while keeping the dish's character.