Description

Dill Pickle Pasta Salad is a tangy, creamy, and crunchy salad featuring tender pasta, chopped dill pickles, fresh veggies, and a zesty dressing. Perfect for summer barbecues or potlucks, this refreshing side dish offers a unique and addictive twist on classic pasta salads.

Ingredients

3 cups pasta (rotini, elbow macaroni, or shells)
1 cup chopped dill pickles
1/2 cup red bell pepper, diced
1/2 cup celery, chopped
1/4 cup red onion, finely diced
1 cup cheddar cheese, cubed or shredded
1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp dill weed (fresh or dried)
1/2 tsp garlic powder
1 tbsp lemon juice or pickle juice
Salt and pepper, to taste

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Instructions

Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine cooked pasta, chopped dill pickles, red bell pepper, celery, red onion, and cheddar cheese.
In a separate bowl, whisk together mayonnaise, sour cream, dill weed, garlic powder, lemon juice or pickle juice, salt, and pepper.
Pour the dressing over the pasta mixture and toss until evenly coated.
Refrigerate for at least 1 hour before serving to allow flavors to meld.
Serve chilled, garnished with additional dill if desired.

Notes

Substitute Greek yogurt for sour cream to lighten the salad.Mix in fresh herbs like parsley or chives for added freshness.Use spicy pickles or a dash of hot sauce for heat.Store leftovers in an airtight container in the refrigerator up to 3 days. Do not freeze.