Description
This Dill Pickle Pasta Salad is a tangy, creamy, and flavorful side dish that’s perfect for potlucks, picnics, or barbecues. Elbow macaroni is combined with cheddar cheese, dill pickles, fresh dill, and a creamy, pickle-infused dressing.
Ingredients
Scale
For the Salad:
- 8 ounces elbow macaroni, cooked al dente
- 1/2 cup dill pickle juice (straight from the jar), divided
- 1 cup cheddar cheese, cut into small dice
- 1 cup dill pickles, sliced
- 3 tablespoons fresh dill, chopped
- 3 tablespoons white onion, finely chopped
For the Creamy Dill Dressing:
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup dill pickle juice (straight from the jar)
- 1/4 teaspoon Sriracha (or other hot sauce, optional)
- Salt, to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill, chopped
Instructions
- Cook Pasta: Cook the elbow macaroni according to package directions until al dente. Drain the pasta well.
- Marinate Pasta: While the pasta is still warm, place it in a large mixing bowl. Pour half (1/4 cup) of the dill pickle juice over the warm pasta. Toss gently to combine. Let the pasta sit for 5 minutes to absorb the pickle juice. Drain off any remaining pickle juice that hasn’t been absorbed.
- Make Dressing: In a separate medium bowl, whisk together the mayonnaise, sour cream, 1/4 cup dill pickle juice, Sriracha (if using), salt, black pepper, and 1 tablespoon of chopped fresh dill until smooth and well combined.
- Combine Salad Ingredients: In a large serving bowl, combine the drained pasta, diced cheddar cheese, sliced dill pickles, 3 tablespoons of chopped fresh dill, and finely chopped white onion.
- Add Dressing: Pour the creamy dill dressing over the pasta mixture. Toss gently to coat all the ingredients evenly.
- Chill: Cover the bowl and refrigerate for at least 4-6 hours, or preferably overnight, to allow the flavors to meld. This chilling step significantly improves the flavor.
- Serve.
Notes
- Pasta: Elbow macaroni is traditional, but you can use other short pasta shapes, such as rotini, shells, or farfalle. Cook the pasta al dente (firm to the bite) so it doesn’t become mushy in the salad.
- Dill Pickle Juice: Using dill pickle juice in both the pasta and the dressing adds extra dill pickle flavor.
- Cheddar Cheese: You can use mild, medium, or sharp cheddar cheese. Dicing the cheese into small cubes, rather than shredding it, helps it hold its shape in the salad.
- Dill Pickles: Use your favorite brand of dill pickles.
- Fresh Dill: Fresh dill adds the best flavor, but you can substitute 1 teaspoon of dried dill for each tablespoon of fresh dill.
- White Onion: White onion has a sharper flavor than yellow onion. If you prefer a milder flavor, you can use a sweet onion or soak the chopped white onion in cold water for 10-15 minutes to mellow the flavor. Red onion could be used as well.
- Make-Ahead: This pasta salad is best made ahead of time to allow the flavors to develop.
- Serving Suggestions: This salad is a great side dish for barbecues, picnics, potlucks, or any gathering.
- Storage: store in fridge