Dill Pickle Pasta Salad
This dill pickle pasta salad recipe starts with rotini that soaks up pickle brine before the dressing ever touches it, which is the step most versions skip. Ten ingredients go into it, and eight of them are probably already in your fridge or pantry.
Equipment
- Large stockpot - for boiling the pasta
- Colander - for draining and rinsing
- Chef's knife - for clean, even dicing
- Large mixing bowl - big enough to toss everything without spilling
- Small mixing bowl - for whisking the dressing separately
- Whisk - for a smooth, lump-free dressing
- Airtight storage container - for chilling and storing leftovers
Ingredients
- 1 lb rotini pasta - 450g, short spiral shape
- 1 ½ cups dill pickles - 240g, finely chopped, plus ⅓ cup (80ml) juice reserved from the jar
- ⅓ cup dill pickle juice - 80ml, reserved from the jar
- ¾ cup mayonnaise - 180g, full-fat
- ¼ cup sour cream - 60g
- 1 tablespoon Dijon mustard - 15g
- ½ teaspoon garlic powder
- 1 ½ cups sharp cheddar cheese - 170g, cubed small or shredded
- ⅓ cup red onion - 50g, finely diced
- 2 stalks celery - 100g, diced
- 2 tablespoons fresh dill - 8g, chopped
- salt - to taste
- black pepper - to taste
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the rotini and cook according to package directions until al dente, usually 8 to 10 minutes.
- Drain the pasta in a colander and rinse under cold running water until fully cooled. Shake off excess water and let it drain completely.
- Transfer the cooled pasta to a large mixing bowl. Pour the reserved pickle juice over the pasta and toss well. Let it sit for 10 minutes while you prep the rest of the ingredients.
- In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and garlic powder until completely smooth. Season with a pinch of salt and black pepper.
- Chop the dill pickles, red onion, celery, and fresh dill into small, even pieces. Cube or shred the sharp cheddar cheese.
- Add the chopped pickles, red onion, celery, fresh dill, and cheddar cheese to the bowl with the marinated pasta. Pour the dressing over the top.
- Fold everything together with a large spoon or spatula until evenly coated. Taste and adjust salt and pepper if needed.
- Cover the bowl tightly or transfer to an airtight container. Refrigerate for at least 1 hour to let the flavors settle.
- Give it one more stir before serving, since the dressing can settle toward the bottom while chilling. Serve cold, straight from the fridge.
Notes
- Rinse the pasta thoroughly: Warm starch left on the noodles will thin out the dressing as the salad sits.
- Don't skip the pickle juice marinade: It's the step that gets tang into the pasta itself instead of just the coating.
- Use a firm cheddar, not pre-shredded: Block cheese cubes hold their shape better than shredded cheese, which tends to clump.
- Chop pickles and vegetables to a similar size: Even pieces mean every bite has a balanced ratio of crunch to creaminess.
- Save a splash of pickle juice for serving: If the salad tightens up in the fridge, a tablespoon or two loosens the dressing back up.
- Add crunchy toppings like crushed chips right before serving: Not during mixing, so they don't turn soft.
- Use a rubber spatula instead of a spoon when folding: A spatula scrapes the sides cleanly and is gentler on the pasta.
- Warm the dressing ingredients to room temperature before whisking: Cold sour cream takes longer to blend smoothly.
- Overnight is even better: The flavors are noticeably more blended the next day.
- Taste before adding extra salt: Pickle juice and pickles already carry a lot of sodium.
Nutrition
Serving: 1servingCalories: 380kcalCarbohydrates: 28gProtein: 9gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 520mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 6IUVitamin C: 2mgCalcium: 15mgIron: 4mg
Tried this recipe?Let us know how it was!