dill pickle pasta salad (Print Version)
Creamy pasta tossed with dill pickles, cheddar, and herbs—a tangy favorite for casual gatherings.
# Ingredients:
→ Pasta & Pickles
01 -
350 g elbow macaroni
02 -
200 g large dill pickles, diced
03 -
60 ml dill pickle juice
→ Dressing
04 -
200 g mayonnaise
05 -
60 g sour cream
06 -
2 tablespoons fresh dill, finely chopped
07 -
1 teaspoon garlic powder
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Add-ins
10 -
120 g sharp cheddar cheese, cubed
# Steps to Follow:
01 -
Cook elbow macaroni in a large pot of salted boiling water until al dente, about 8–10 minutes. Drain in a colander and rinse under cold water to cool completely.
02 -
In a large mixing bowl, whisk together mayonnaise, sour cream, dill pickle juice, chopped fresh dill, garlic powder, salt, and pepper until smooth and combined.
03 -
Gently fold together cooled pasta, diced dill pickles, and cubed sharp cheddar in a mixing bowl. Add the dressing and toss to coat evenly.
04 -
Cover and refrigerate the salad for at least 1 hour to allow flavors to meld. Serve cold.
# Additional Notes:
01 -
Add diced ham or bacon for additional protein, if desired.
02 -
You can substitute half of the mayonnaise with Greek yogurt for a lighter dressing.