Description
This Dill Pickle Pasta Salad is a tangy, creamy, and refreshing dish perfect for potlucks, picnics, or casual family meals. Featuring mini pasta shells tossed in a zesty dill pickle dressing with sharp cheddar cheese, crunchy baby dill pickles, and fresh dill, this salad combines vibrant flavors and textures for a delicious cold pasta treat.
Ingredients
Scale
Dressing
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup dill pickle juice
- 1/8 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Pasta Salad
- 3 cups mini pasta shells
- 1/2 cup dill pickle juice
- 3/4 cup baby dill pickles, sliced
- 3/4 cup cheddar cheese, diced into small cubes
- 1/4 cup white onion, peeled and finely diced
- 2 tablespoons fresh dill, finely chopped
Instructions
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, 1/4 cup dill pickle juice, cayenne pepper (if using), and salt and pepper until smooth and well combined. Cover the bowl and refrigerate the dressing while preparing the other components.
- Cook the Pasta: Boil the mini pasta shells in a large pot according to the package instructions until al dente. Once cooked, drain the pasta thoroughly and transfer it to a large mixing bowl. Add 1/2 cup dill pickle juice to the hot pasta and set it aside to absorb the flavor.
- Combine the Salad Ingredients: In a separate large mixing bowl, combine the sliced baby dill pickles, diced cheddar cheese, finely diced white onion, and chopped fresh dill. Drain any remaining pickle juice from the pasta, then add the pasta to this mixture.
- Toss with Dressing: Pour the prepared dressing over the combined pasta and salad ingredients. Stir gently yet thoroughly until every piece is evenly coated with the creamy dressing.
- Chill and Serve: Cover the pasta salad and refrigerate it for at least 30 minutes before serving. Serve the salad chilled for the best flavor and texture experience.
Notes
- For a stronger pickle flavor, increase the dill pickle juice slightly or add extra chopped pickles.
- Use gluten-free pasta shells if you need a gluten-free version.
- Can be made a few hours ahead to allow flavors to meld perfectly.
- Optional cayenne pepper adds a hint of spice; omit if preferred.
- Store leftovers covered in the refrigerator for up to 3 days.
