Tangy Pickle Pasta Salad Recipe
Creamy, tangy, and full of dill pickle flavor, this Tangy Pickle Pasta Salad is a perfect side dish for summer barbecues, potlucks, and picnics.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 cups uncooked rotini pasta
- 1 cup sliced dill pickles
- 0.5 cup cubed cheddar cheese
- 0.25 cup finely chopped red onion
- 2 tbsp chopped fresh dill
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 2 tbsp pickle juice from the jar divided
- 0.5 tsp garlic powder
- salt and pepper to taste
Instructions
Preparation Steps
- Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to cool it down.
- Toss the cooked pasta with 1 tablespoon of pickle juice and set aside to cool.
- In a large mixing bowl, add the chopped pickles, cheddar cheese, red onion, and dill and stir together.
- In a small bowl, whisk together the mayonnaise, sour cream, 1 tablespoon pickle juice, garlic powder, salt and pepper.
- Add the pasta to the bowl with the chopped ingredients. Pour the dressing over everything and stir until well combined.
- Taste and season with salt and pepper and possibly more pickle juice if desired.
- Cover and chill for 1 hour before serving.
- Garnish with fresh dill and sliced pickles just before serving.
Notes
This salad is best served chilled and can be stored in the refrigerator for up to 3 days.