Description
A refreshing and tangy Dill Pickle Pasta Salad perfect for summer picnics and potlucks. This creamy pasta salad combines elbow macaroni, sharp cheddar cheese, sliced dill pickles, and a zesty dressing made with dill pickle juice, fresh dill, mayo, and sour cream. Chilled for a couple of hours to meld flavors, it offers a delightful balance of creaminess, tang, and crispness in every bite.
Ingredients
Scale
Pasta Salad
- 1 lb elbow pasta, cooked and cooled
- 8 oz cheddar cheese, cubed
- 2 cups sliced dill pickles
Dressing
- 1/2 cup dill pickle juice
- 3 tablespoons fresh dill, chopped
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic salt
Instructions
- Prepare the pasta: Place the cooked and cooled elbow pasta into a large mixing bowl, ensuring it’s evenly relaxed and ready to be combined with other ingredients.
- Mix the ingredients: Add the cubed cheddar cheese, sliced dill pickles, dill pickle juice, freshly chopped dill, mayonnaise, sour cream, black pepper, and garlic salt to the bowl with the pasta. Stir thoroughly to combine all components into a creamy and well-distributed salad.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 2 hours. This chilling step helps the flavors meld together and the salad to firm up for optimal taste and texture.
Notes
- Use elbow pasta or any short pasta that holds dressing well, like rotini or shells.
- For extra flavor, add chopped red onion or celery if desired.
- This salad tastes best after chilling for at least 2 hours, but can be made a day ahead.
- Adjust garlic salt and pepper to taste based on your preference.
- Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
