Dill Pickle Pasta Salad
This creamy and tangy dill pickle pasta salad comes together quickly with simple ingredients. It's the perfect side dish!
Ingredients
Salad
- 1 ½ cups fusilli or rotini pasta , roughly 3 cups cooked
- 1 cup cherry tomatoes , halved
- 1 cup dill pickles , chopped
- ¼ cup red onion , diced
- ½ cup cheddar cheese , cubed
- 2 Tablespoons fresh dill , chopped
Dressing
- ½ cup mayonnaise
- ⅓ cup sour cream
- 1 Tablespoon fresh dill , chopped (plus more to taste)
- 2-3 Tablespoons pickle juice (plus more to taste)
- ½ teaspoon garlic powder
- salt and pepper , to taste
Instructions
- Cook pasta: Cook pasta to al dente, following the package instructions, or about 8 minutes. Cool off pasta by draining it and then rinsing it under cold water for 2 minutes. Set aside.
- Make dressing: While pasta is cooking, prepare the salad dressing. In a small mixing bowl, whisk together 1/2 cup mayonnaise, 1/3 cup sour cream, 1 Tablespoon chopped dill, 2-3 Tablespoons pickle juice, 1/2 teaspoons garlic powder, and salt and pepper to taste.
- Toss: In a large serving bowl, toss 3 cups cooked pasta and salad dressing until the pasta is fully coated. Add 1 cup halved cherry tomatoes, 1 cup chopped pickles, 1/4 cup diced red onions, 1/2 cup cubed cheddar cheese, and 2 Tablespoons fresh dill. Toss.
- Chill: Cover salad and chill in the refrigerator for at least 20 minutes. Stir before serving.
Notes
Notes: Use less pasta for a creamier pasta salad.
Store in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 200kcal, Carbohydrates: 12g, Protein: 4g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 19mg, Sodium: 341mg, Potassium: 117mg, Fiber: 1g, Sugar: 2g, Vitamin A: 275IU, Vitamin C: 5mg, Calcium: 76mg, Iron: 0.4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
