Pin A vibrant, tangy pasta salad bursting with crunchy dill pickles, fresh vegetables, and a creamy, herbaceous dressing—perfect for picnics, potlucks, or a refreshing side dish.
This recipe has been a favorite at my family picnics—everyone loves its refreshing taste and crunch.
Ingredients
- Pasta: 300 g (10 oz) short pasta (such as rotini, fusilli, or shells)
- Vegetables: 1 cup dill pickles, chopped (about 4 large pickles), 1 cup celery, finely diced (2 stalks), 1 cup red bell pepper, diced (1 medium), 1/2 cup red onion, finely chopped
- Cheese: 3/4 cup sharp cheddar cheese, diced or shredded
- Dressing: 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp pickle juice (from the jar), 2 tsp Dijon mustard, 1 tbsp fresh dill, chopped (or 1 tsp dried dill), 1/2 tsp garlic powder, Salt and black pepper to taste
- Garnish (optional): Additional chopped dill, Sliced pickles
Instructions
- Step 1:
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Step 2:
- In a large mixing bowl, combine the cooled pasta, chopped dill pickles, celery, red bell pepper, red onion, and cheddar cheese.
- Step 3:
- In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, dill, garlic powder, salt, and black pepper until smooth.
- Step 4:
- Pour the dressing over the pasta mixture. Toss well to coat all ingredients evenly.
- Step 5:
- Taste and adjust seasoning as needed.
- Step 6:
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Step 7:
- Garnish with extra dill and sliced pickles if desired.
Pin Serving this salad during family gatherings sparks so many compliments and happy memories.
Required Tools
Large pot, Colander, Large mixing bowl, Whisk, Chefs knife, Cutting board
Allergen Information
Contains dairy (cheese, sour cream, mayonnaise may contain eggs) Contains eggs (mayonnaise) Gluten (from pasta) For gluten-free use gluten-free pasta For egg-free use eggless mayonnaise Always check labels for allergens
Nutritional Information
Calories: 340 Total Fat: 20 g Carbohydrates: 30 g Protein: 9 g
Pin This dill pickle chopped pasta salad is perfect for any occasion and easy to customize.
Recipe Q&A
- → What type of pasta works best for this salad?
Short pasta shapes like rotini, fusilli, or shells are ideal as they hold the dressing well and mix easily with the other ingredients.
- → Can I make this dish vegan-friendly?
Yes, by using plant-based mayonnaise, sour cream alternatives, and vegan cheese, you can create a vegan variation with similar creamy texture and flavor.
- → How can I add extra crunch to the salad?
Adding chopped cucumber or extra celery can enhance the crunch and freshness of the dish.
- → Is it better served chilled or at room temperature?
Chilling for at least 30 minutes before serving allows the flavors to develop and provides a refreshing taste, especially on warm days.
- → What allergens should be considered?
The dish contains dairy, eggs (in mayonnaise), and gluten from the pasta. Gluten-free and egg-free substitutions can be used if needed.