Dill Pickle Pasta Salad
A refreshing and creamy pasta salad featuring dill pickles, perfect for potlucks and hot summer days.
Ingredients
Pasta and Base Ingredients
- 12 ounces Pasta (rotini, small shells, or bow ties)
- 1 cup Dill pickles, chopped More if you love pickles
- 2-4 tablespoons Pickle juice To taste
- 3/4 cup Mayonnaise
- 1/2 cup Sour cream or Greek yogurt Use Greek yogurt for a tangier flavor
- 2-3 tablespoons Fresh dill, chopped Use dried dill if fresh is unavailable
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- to taste none Salt and pepper Go light on salt initially
Optional Crunchy Extras
- 1 cup Diced celery Optional but enhances the crunch
- 1/4 cup Red onion, diced Optional but adds flavor
- 1 cup Cheese, small cubes of cheddar Optional, but recommended
Instructions
Preparation
- Cook the pasta in a large pot of well-salted boiling water until just tender, about 8-10 minutes.
- Drain the pasta and rinse it with cold water until it is no longer warm. Shake off excess water well.
- In a large bowl, stir together the mayonnaise, sour cream or yogurt, pickle juice, dill, garlic powder, onion powder, and pepper. Adjust seasoning as necessary.
- Toss in the chopped dill pickles, diced celery, red onion, and cheese if using.
- Add the cooled pasta and stir until everything is well coated.
- Cover and refrigerate for at least 1 hour before serving to let flavors meld.
Notes
For best flavor, make the salad a day in advance and stir in a splash of extra pickle juice just before serving if it looks dry. Keep it chilled due to the mayonnaise and dairy.