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Pickle Pasta Salad

Pickle Pasta Salad

Tangy pickles and creamy dressing mix with pasta, cheese, and veggies for a side dish everyone will love at your next party.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8
Course: Pasta
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound rotini pasta
  • 1 cup dill pickles, chopped
  • 1 cup cheddar cheese, cubed
  • ½ cup red onion, finely diced
  • 2 tablespoons fresh dill, chopped (optional)
For the Creamy Dressing:
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ¼ cup pickle juice
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon salt

Equipment

  • Large 8-quart pot
  • colander
  • Large Mixing Bowl

Method
 

  1. Bring salted water to boil in a large pot and cook pasta for 8-10 minutes until tender but firm.
  2. Drain cooked pasta in a colander and rinse with cold water to cool it down completely and stop cooking.
  3. Whisk together mayonnaise, sour cream, pickle juice, garlic powder, black pepper, and salt in a large mixing bowl.
  4. Add cooled pasta, chopped pickles, cubed cheese, and diced red onion to the creamy dressing in the bowl.
  5. Toss everything together gently with a wooden spoon until the dressing coats all the ingredients really well throughout the salad.
  6. Cover the bowl with plastic wrap and put it in the fridge for 2 hours so flavors can blend together perfectly.
  7. Stir salad gently before serving, and add fresh dill on top if you want fora pretty look.

Notes

  • This salad tastes better the next day after the fridge time lets flavors mix together.
  • Add more pickle juice before serving if the pasta absorbed too much dressing and looks dry.
  • Cut pickles and cheese into the same size so every bite has good texture and flavor.
  • Use regular mayo and sour cream for the creamiest and richest taste in your salad.
  • Add your favorite extras like bacon, ham, celery, or other veggies you love eating most.