Description
Dill Pickle Pasta Salad is a tangy, creamy, and refreshing dish featuring rotini pasta tossed with sharp cheddar cheese, baby dill pickles, fresh dill, and a zesty dressing made from mayonnaise, sour cream, and pickle juice. Perfect as a side dish for picnics or BBQs, this salad balances bold pickle flavor with smoky chipotle undertones.
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, 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, approximately 12 to 15 minutes depending on package instructions.
- Drain and Cool Pasta: Drain the pasta in a colander, then run cold water over it to stop the cooking process. Allow the pasta to drain thoroughly before transferring to a large bowl.
- Combine Pasta Salad Ingredients: 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 into the cooled pasta until well combined.
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, sour cream, dill pickle juice, onion powder, remaining 2 tablespoons of chopped fresh dill, kosher salt, fresh cracked black pepper, and chipotle powder until smooth and fully combined.
- Toss the Salad: Pour the dressing over the pasta mixture and stir well to coat everything evenly.
- Chill Before Serving: Cover the salad tightly with plastic wrap or a lid and refrigerate for 1 hour to allow flavors to meld and the salad to chill thoroughly before serving.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 to 4 days.
- Stir the salad before serving leftover portions; add a splash of pickle juice or a spoonful of mayonnaise or sour cream to refresh the creaminess.
- Ensure pasta is fully cooled before adding dressing to prevent sogginess.
- Use tangy, garlicky dill pickles rather than sweet pickles for best flavor.
- Add a small pinch of chipotle powder gradually to avoid overpowering smoky heat.
- Optional: Crumbled cooked bacon adds savory texture and richness.
- Garnish with fresh parsley or dill just before serving to enhance presentation and freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 25 mg
