Dill Pickle Pasta Salad
Dill pickle pasta salad combines briny pickles with cubes of cheddar cheese and a creamy dressing to make a yummy side dish. This creamy pasta salad recipe will be the hit of any spring or summer meal.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Pasta, Salad, Side Dish
Cuisine: American
Servings: 12
Calories: 296kcal
- 1 lb rotini pasta
- 1/3 cup dill pickle juice
- 2 cups chopped dill pickles Claussen recommended
- 1 8 oz block sharp cheddar cheese diced
- 1 small white onion minced
For The Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup dill pickle juice
- 1 tbsp dried dill
- salt & pepper to taste
Cook the pasta, according to the package directions, in boiling salted water. Once al dente, strain and run the pasta under cold water until it's all cooled to the touch.
Transfer the cooled, cooked pasta to a large mixing bowl. Pour the pickle juice over top, and gently toss to combine. Set aside.
While the pasta's sitting, you can chop your pickles, dice the onion, and cube the cheese.
In a separate, small mixing bowl- whisk together all the dressing ingredients. Pour the whipped dressing out over the pasta.
Toss everything to combine. Serve as is, or cover and refrigerate for two hours before serving chilled.
Calories: 296kcal | Carbohydrates: 31g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 535mg | Potassium: 140mg | Fiber: 2g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg