Description
A creamy, tangy pasta salad loaded with dill pickles, cheddar cheese, and a pickle juice-infused dressing. Perfect for BBQs, potlucks, or make-ahead lunches.
Ingredients
3 cups dry pasta (elbow, rotini, or shells)
1 cup chopped dill pickles
1/2 cup diced cheddar cheese
1/4 cup chopped red onion
1/4 cup pickle juice (from the jar)
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
1/2 teaspoon garlic powder
Salt and black pepper to taste
Optional: sliced green onions or celery for crunch
Instructions
- Cook the pasta in salted water according to package directions. Drain and rinse under cold water to cool.
- In a large bowl, whisk together mayonnaise, sour cream (or yogurt), pickle juice, dill, garlic powder, salt, and black pepper.
- Add the cooled pasta, chopped pickles, cheddar cheese, and red onion to the bowl. Toss to coat everything in the dressing.
- Taste and adjust seasoning with more dill or pickle juice if needed.
- Cover and chill in the refrigerator for at least 30 minutes.
- Before serving, garnish with extra chopped pickles or fresh dill.
Notes
For extra crunch, add diced celery or sliced green onions.
Swap cheddar with pepper jack or mozzarella for a flavor twist.
Use Greek yogurt instead of mayo and sour cream for a lighter version.
Chopped bacon adds a smoky, savory touch.
Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg
