Dill pickle pasta salad is made using rotini pasta, tangy dill dressing, pickles, red onion, and cheddar cheese. It's a wonderful side salad to enjoy at barbecues and picnics!
Dill Pickle Pasta Salad Overview
I LOVE an easy inexpensive cold pasta salad! They're a quintessential addition to any summer barbecue or picnic, especially when the flavors are simple, and family-friendly.
All that's required is to cook and cool the pasta, make the creamy dill sauce, in a separate bowl chop and mix the salad ingredients, add the sauce, mix and serve!
Recipe Ingredients
- 13 oz uncooked rotini pasta noodles
- 2 cups chopped dill pickles
- 1 small red onion - diced
- 8 oz cheddar cheese, cut into small cubes - about 1 ½ cups
Dressing:
- ¾ cup mayonnaise
- ½ cup sour cream
- ¼ cup pickle juice - from the pickle jar
- 1 Tbsp dried dill - or 2 tsp chopped fresh dill
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ tsp onion powder
How To Make Dill Pickle Pasta Salad
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Cook 13 oz uncooked rotini pasta noodles al dente according to the package instructions. Drain and rinse under cold water in a strainer. Place pasta in the fridge for 10-15 minutes to cool.
STEP 2: In a medium bowl, mix ¾ cup mayonnaise, ½ cup sour cream, ¼ cup pickle juice, 1 Tbsp dried dill, ½ tsp onion powder,¼ tsp salt and ¼ tsp ground black pepper.
STEP 3: In a large bowl add the cooked cold pasta with 2 cups chopped dill pickles, 1 small diced red onion, and 8 oz cubed cheddar cheese. Toss everything together.
STEP 4: Pour the dressing on the pasta and toss all ingredients together.
STEP 5: Cover salad and refrigerate for two hours before serving. Salad tastes best when served fresh on the same day.
Recipe Tips
- Cook the pasta until it's softened but still firm (al dente). Mushy pasta will not taste good in this recipe so you don't want to overcook it!
- It is important to chill the cooked pasta before adding other ingredients, otherwise you will melt the cheese.
- Red onion tastes best for its sweet and spicy flavor when served raw. If the spiciness is too much, soak the chopped onion in cold water for 5 minutes to release that zing.
- Keep the salad covered and chilled in the fridge until you're ready to serve.
- You can swap rotini with macaroni, penne, or any other favorites.
How to store leftovers
This salad is best served fresh on the same day! However, leftovers can be stored in the fridge in an airtight container for up to 2 days. Gently stir the ingredients just before serving again.
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Dill Pickle Pasta Salad
Ingredients
- 13 oz uncooked rotini pasta noodles - 375 g
- 2 cups chopped dill pickles
- 1 small red onion - diced
- 8 oz cheddar cheese, cut into small cubes - about 1 ½ cups
Dressing:
- ¾ cup mayonnaise
- ½ cup sour cream
- ¼ cup pickle juice - from the pickle jar
- 1 Tbsp dried dill - or 2 tsp fresh dill, chopped
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ tsp onion powder
Instructions
- Cook 13 oz uncooked rotini pasta noodles al dente according to the package instructions. Drain and rinse under cold water in a strainer. Place pasta in the fridge for 10-15 minutes to cool.
- In a medium bowl, mix ¾ cup mayonnaise, ½ cup sour cream, ¼ cup pickle juice, 1 Tbsp dried dill, ½ tsp onion powder,¼ tsp salt and ¼ tsp ground black pepper.
- In a large bowl add the cooked cold pasta with 2 cups chopped dill pickles, 1 small diced red onion, and 8 oz cubed cheddar cheese. Toss everything together.
- Pour the dressing on the pasta and mix.
- Cover salad and refrigerate for two hours before serving. Salad tastes best when served fresh on the same day.
Recipe Notes:
- This salad is best served fresh on the same day! However, leftovers can be stored in the fridge in an airtight container for up to 2 days. Gently stir the ingredients just before serving again.
- Cook the pasta until it's softened but still firm (al dente). Mushy pasta will not taste good in this recipe so you don't want to overcook it!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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