dill pickle pasta salad (Print Version)
Creamy pasta tossed with dill pickles, cheddar, and herbs—a tangy favorite for casual gatherings.
# What You’ll Need:
→ 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
# How to Make It:
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 Tips::
01 -
- Ready in just half an hour
- Perfect balance of creamy tangy and crunchy
- Uses easy to find pantry staples and fresh herbs
- Great make-ahead dish since flavors deepen as it chills
02 -
- Vegetarian friendly but easy to adapt to other diets
- High in calcium from cheese and protein if you add ham
- Perfect for making ahead since it gets tastier as it sits
03 -
- Let the salad chill at least one hour before serving for best flavor
- Always use fresh dill not dried for the brightest herby note
- Do not overcook the pasta so it stays firm with the creamy dressing