Description
A tangy and creamy Dill Pickle Pasta Salad featuring rotini pasta, sharp cheddar cheese, baby dill pickles, fresh dill, and a zesty dressing made with mayonnaise, sour cream, and dill pickle juice. Perfect for potlucks, picnics, or as a refreshing side dish.
Ingredients
Scale
Pasta Salad
- 16 ounce package Rotini Pasta
- 2 cups baby dill pickles sliced ⅛ inch thick
- 1½ cup diced sharp cheddar cheese
- ½ cup finely chopped sweet yellow onion (like Vidalia)
- ½ cup sliced green onion
- 4 tablespoons chopped fresh dill (divided: 2 tablespoons for pasta and 2 tablespoons for dressing)
Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- ⅓ cup dill pickle juice
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon chipotle powder
Instructions
- Cook the Pasta: Bring a 6 to 7 quart pot of water to a boil. Add the rotini pasta and cook uncovered until al dente, about 12-15 minutes. Drain the pasta using a colander and run cold water over it to stop the cooking process. Drain completely.
- Mix the Salad Base: Transfer the drained pasta to a large bowl. Stir in the sliced baby dill pickles, diced sharp cheddar cheese, finely chopped sweet yellow onion, sliced green onion, and 2 tablespoons of chopped fresh dill until evenly combined.
- Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, dill pickle juice, onion powder, remaining 2 tablespoons of chopped fresh dill, kosher salt, cracked black pepper, and chipotle powder until smooth and fully blended.
- Assemble the Salad: Pour the dressing over the pasta salad and stir well until all ingredients are evenly coated with the creamy dressing.
- Chill: Cover the salad tightly with plastic wrap and refrigerate for 1 hour to allow flavors to meld and chill thoroughly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Stir before serving and optionally add a splash of pickle juice or a spoonful of mayo or sour cream to refresh the creaminess.
- Allow the pasta to cool completely before adding the dressing to avoid sogginess.
- Use tangy, garlicky dill pickles rather than sweet pickles for the best flavor.
- Add chipotle powder gradually and taste to control the smoky kick.
- Optional additions like crumbled cooked bacon add savory crunch.
- Garnish with fresh parsley or dill before serving for a vibrant presentation.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 25 mg
