Print

Creamy Dill Pickle Pasta Salad

Print Recipe

A tangy and creamy pasta salad featuring dill pickles, fresh dill, and a flavorful dressing perfect for potlucks and BBQs.

Ingredients

Scale
  • 1 lb fusilli or short pasta shapes (rotini, shells, or bowtie)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2/3 cup pickle juice, divided
  • 2 cups chopped dill pickles
  • 1 tablespoon fresh chopped dill
  • 1 tablespoon chopped chives
  • 1/2 white onion, finely chopped
  • 2 cloves garlic, minced or grated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon sugar
  • 8 oz Havarti or cheddar cheese, cubed
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and rinse with cold water; set aside to cool completely.
  2. In a large mixing bowl, whisk together mayonnaise, sour cream, pickle juice (reserve some for later), Dijon mustard, apple cider vinegar, sugar, minced garlic, chopped dill, chopped chives, and finely chopped onion until smooth.
  3. Add the cooled pasta, chopped dill pickles, and cubed cheese to the dressing. Gently fold to combine and coat the pasta evenly.
  4. Pour in additional pickle juice as needed to loosen the dressing and achieve desired creaminess.
  5. Season with kosher salt and fresh cracked black pepper to taste. Mix well.
  6. Cover and refrigerate for at least one hour before serving to allow flavors to meld. Toss again before serving and garnish with extra dill and pickles if desired.

Notes

This salad is best served chilled and can be made a day ahead for enhanced flavor. You can swap the cheese type to vary the flavor profile or add fresh veggies like cherry tomatoes or bell peppers for extra color and crunch.

Nutrition

Find it online: https://www.rapidrecipes.blog/creamy-dill-pickle-pasta-salad-2/