Dill Pickle Pasta Salad

by

Introduction:

Looking for a pasta salad that stands out at potlucks, BBQs, or weekday lunches? This Dill Pickle Pasta Salad is a tangy, creamy, crunchy twist on the classic. Packed with zesty dill pickles, al dente pasta, and a bold pickle-infused dressing, it’s a dream for pickle lovers and a fun, refreshing side dish all year round.

Origin:

While traditional pasta salads are rooted in Italian and American picnic fare, this variation is a modern American creation that became popular through online food communities and cookbooks. It takes the familiar pasta salad format and gives it a punchy upgrade with the unmistakable flavor of dill pickles.

Ingredients:

For the Salad:

  • 12 oz (340 g) rotini or elbow pasta
  • 1 cup dill pickles, chopped (plus extra for garnish)
  • 1/2 cup diced red onion
  • 1/2 cup shredded cheddar cheese (optional: use sharp or white cheddar)
  • 1/4 cup chopped fresh dill
  • 1/2 cup chopped celery (for crunch)
  • Salt and black pepper to taste

For the Dressing:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/4 cup pickle juice (from the jar)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Dijon mustard (optional)
  • Salt and pepper to taste

Optional Ingredients/Substitutions:

  • Add chopped cooked bacon for smoky crunch
  • Use pasta shells or bowties instead of rotini
  • Substitute green onions for red onion
  • Add cubed ham or chicken for a heartier version
  • Use ranch seasoning in the dressing for a flavor twist

Instructions:

  1. Cook the pasta according to package instructions until al dente. Drain, rinse with cold water, and let cool completely.
  2. In a large mixing bowl, combine the chopped pickles, red onion, celery, cheese, and dill.
  3. In a separate bowl, whisk together the mayonnaise, sour cream, pickle juice, garlic powder, onion powder, Dijon mustard, and salt and pepper.
  4. Add the cooled pasta to the bowl with the chopped ingredients. Pour the dressing over and toss well to coat.
  5. Chill in the refrigerator for at least 1 hour to allow the flavors to blend.
  6. Garnish with extra chopped pickles and dill before serving.

Tips for Success:

  • Use cold, rinsed pasta to prevent the dressing from becoming greasy.
  • Don’t skip the chilling—it enhances the flavor and texture.
  • Adjust pickle juice to taste: more for tang, less for a creamier base.
  • Use fresh dill for the most vibrant flavor (but dried can work in a pinch).
  • Let the salad sit out no more than 2 hours at room temperature if serving outdoors.

Recommendations:

  • Perfect with grilled burgers, BBQ ribs, or hot dogs.
  • Works great as a make-ahead lunch or picnic dish.
  • Serve alongside fried chicken or sandwiches for a complete summer meal.
  • Leftovers store well for 3–4 days in the fridge—flavor gets better over time!

Nutrition (per serving, approx. 1 cup):

  • Calories: 310
  • Fat: 20g
  • Protein: 6g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Net Carbs: 23g
    (Nutrition may vary based on exact ingredients and portion sizes.)

Leave a Comment