Pasta salad is something that we really enjoy when we have it. It is not something that we make very often, however, so when we do, we try to make it memorable. This recipe for Dill Pickle Pasta Salad hits all the right notes. It is fresh and delicious and just a little unexpected. The creamy dressing is lightened by the hint of pickle juice and with cheese chunks and pickle pieces mixed in, it is the most delicious combination!
Recently, we were part of a potluck “hamburger night” and I had already decided that I wanted pasta salad although I had some reservations about making it. Specifically I didn’t want too much because I didn’t really want to bring home leftovers that would never get eaten, and I wanted to try something different than just boring old pasta salad.
I had saved a recipe from Holly at Spend With Pennies for a dill pickle version of pasta salad. I remember mentioning to my husband that the recipe could be good for us to make and take camping with us. So I dug it out and only changed just a couple of things to make it fit what I had on hand. The recipe is really straightforward and easy to make and I got my wish – there wasn’t any left to haul home!
Bring a large pot filled with 4 quarts of salted water to a boil. The pasta that I like the best for this is “shell” pasta but you can just as easily use whatever pasta you have on hand. It is just as good with elbow or rotini! You want about a half of a pound – roughly three cups of dry pasta. Cook it to “al dente” per package directions.
Drain the pasta, rinse with cold water and return pasta to the cooking pot. Add 1/2 cup pickle juice to the drained pasta and toss to coat.
In a small bowl, combine all dressing ingredients. Stirring until well combined.
Drain the pickle juice from the pasta and place the pasta into a large bowl. Add chopped pickles, diced cheese, chopped onion and dill. Add the dressing to the salad and stir to well combine.
Place into refrigerator and allow to chill for at least an hour, up to six hours. Stir before serving and refrigerate any leftovers. Enjoy!
Ingredients
Pasta Salad
- 3 cups dry shell pasta
- 1/2 cup pickle juice
- 3/4 cup sliced pickles
- 2/3 cup cheddar cheese diced
- 3 tbsp onion finely chopped
- 1 1/2 tsp dried dill
Dressing
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1/8 tsp cayenne pepper
- 1/4 cup pickle juice
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Bring a large pot filled with 4 quarts of salted water to a boil. Cook pasta to al dente per package directions.
- Drain, rinse with cold water and return pasta to the pot. Add 1/2 cup pickle juice to the drained pasta and toss to coat.
- In a small bowl, combine all dressing ingredients. Stir until well combined.
- Drain pickle juice from pasta and place pasta into a large bowl. Add chopped pickles, diced cheese, chopped onion and dill.
- Add dressing to the salad and stir to well combine. Place into refrigerator and allow to chill for at least an hour, up to six hours. Stir before serving and refrigerate any leftovers. Enjoy!
Brittany says
I tried this out last night and it was a huge hit! I’m so excited to have found this recipe. I especially love how you suggested pickle juice in the dressing. It gave the dressing a nice zing to it! Thank you for sharing!
Gretchen says
I can’t wait to try this recipe!!!