Description
This refreshing Dill Pickle Pasta Salad combines tender rotini pasta with tangy chopped dill pickles, sharp cheddar cheese, and a zesty homemade dressing. Perfect as a cool summer side dish or a flavorful addition to any potluck, this salad is easy to prepare and packed with bold flavors enhanced by fresh dill and a creamy, tangy dressing.
Ingredients
Scale
Pasta Salad
- 12 oz rotini pasta, cooked and cooled
- 1 ½ cups chopped dill pickles
- ¾ cup shredded cheddar cheese
- ½ cup diced red onion
- â…“ cup chopped fresh dill
Dressing
- 1 cup mayonnaise
- ¼ cup pickle juice
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- Salt and black pepper to taste
Instructions
- Cook the pasta: Cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water to cool the pasta thoroughly and stop the cooking process.
- Prepare the dressing: In a large mixing bowl, whisk together mayonnaise, pickle juice, Dijon mustard, garlic powder, salt, and black pepper to create a smooth, tangy dressing.
- Combine salad ingredients: Add the cooled pasta, chopped dill pickles, shredded cheddar cheese, diced red onion, and chopped fresh dill to the mixing bowl with the dressing.
- Toss the salad: Gently toss all the ingredients together until everything is evenly coated with the dressing.
- Chill and serve: Refrigerate the salad for at least 1 hour to allow the flavors to meld. Before serving, taste the salad and adjust seasoning if needed.
Notes
- For extra tang, add a splash of white vinegar or more pickle juice.
- Substitute Greek yogurt for half of the mayonnaise to lighten the salad.
- This salad can be made a day ahead for even better flavor.