Dill Pickle Pasta Salad
Dill Pickle Pasta Salad
Creamy pasta salad with chopped dill pickles, fresh dill, cheddar, celery, red onion, and bell pepper for a tangy make-ahead side.
Dill pickle pasta salad is built for anyone who likes a cold, creamy side dish with a clear tangy bite. Chopped pickles and a splash of pickle brine season the dressing from the inside out, so the salad tastes bright rather than heavy.
Short pasta works best because it holds the creamy dressing without clumping. Rinsing the cooked pasta under cool water stops the cooking quickly and washes off just enough starch to keep the salad loose after chilling.
Cheddar adds a savory, salty note that plays well with dill pickles, while celery, red onion, and bell pepper bring the crunch that a pasta salad needs. Fresh dill is worth using here because it gives the dressing a clean herbal finish.
This salad is best after a short chill, which gives the pasta time to absorb the dressing and pickle flavor. If it thickens in the refrigerator, loosen it with another spoonful of pickle brine right before serving.
Nutrition (per serving)
Directions
-
1
Bring a large pot of salted water to a boil and cook the pasta until just tender according to the package directions.
-
2
Drain the pasta, rinse under cold water until cool, and shake off as much water as possible.
-
3
Whisk the mayonnaise, sour cream, pickle brine, Dijon mustard, garlic powder, salt, and black pepper in a large bowl until smooth.
-
4
Add the cooled pasta to the dressing and fold gently until every shell is coated.
-
5
Stir in the chopped pickles, cheddar, celery, bell pepper, red onion, and fresh dill.
-
6
Taste and adjust with more pickle brine, salt, or pepper until the salad is tangy and well seasoned.
-
7
Cover and refrigerate for at least 30 minutes so the flavors settle and the pasta chills completely.
-
8
Stir once more before serving, loosening with a spoonful of pickle brine if the salad has thickened.
Ingredients
- Small Pasta Shells:12 oz
- Dill Pickles, chopped:1 1/2 cups
- Sharp Cheddar Cheese, small diced:1 1/4 cups
- Celery Ribs, finely chopped:2
- Red Bell Pepper, finely chopped:1
- Red Onion, finely chopped:1/3 cup
- Mayonnaise:3/4 cup
- Sour Cream:1/2 cup
- Dill Pickle Brine:1/3 cup
- Fresh Dill, chopped:1/4 cup
- Dijon Mustard:1 tbsp
- Garlic Powder:1/2 tsp
- Kosher Salt:1/2 tsp
- Black Pepper:1/2 tsp
Tips & Notes
- Use refrigerated deli-style dill pickles for a brighter crunch if available.
- Dice the cheddar and vegetables small so each bite has pasta, pickle, and crunch together.
- Avoid overcooking the pasta; soft pasta can break apart once mixed with the dressing.
- For extra pickle flavor, add a few spoonfuls of finely chopped pickle relish along with the chopped pickles.
