Dill Pickle Pasta Salad (Print version)
Creamy Dill Pickle Pasta Salad with rotini, cheddar, fresh dill, and a pickle-brine dressing that gets better after chilling.
# Ingredients:
For the salad
01 -
12 oz (340 g) rotini pasta
02 -
1 cup (160 g) chopped dill pickles
03 -
1/2 cup (120 ml) dill pickle brine, divided
04 -
1 cup (115 g) sharp cheddar cheese, diced small
05 -
1/2 cup (55 g) celery, finely diced
06 -
1/3 cup (50 g) red onion, finely diced
07 -
1/4 cup (10 g) chopped fresh dill
For the dressing
08 -
1/2 cup (115 g) mayonnaise
09 -
1/2 cup (120 g) sour cream
10 -
1 tablespoon Dijon mustard
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon black pepper
13 -
Salt, only if needed
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the rotini until just tender according to the package directions, then drain and rinse under cold water.
02 -
Transfer the drained pasta to a large bowl and toss with 1/3 cup pickle brine. Let stand for 5 minutes, then drain off any liquid left in the bowl.
03 -
Chop the pickles, cheddar, celery, red onion, and fresh dill into small, even pieces so every bite has crunch and flavor.
04 -
In a separate bowl, whisk mayonnaise, sour cream, Dijon mustard, garlic powder, black pepper, and 2 tablespoons pickle brine until smooth.
05 -
Add the pickles, cheddar, celery, red onion, dill, and dressing to the pasta. Fold gently until everything is evenly coated.
06 -
Cover and refrigerate for at least 30 minutes. Stir before serving and loosen with the remaining pickle brine if needed. Taste and add salt only if needed.
# Good to know:
01 -
Best served chilled after at least 30 minutes of resting.
02 -
Add bacon only if you do not need the salad to stay vegetarian.
03 -
The pasta will absorb dressing as it sits, so refresh with pickle brine before serving.