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–+ servings
tangy dill pickle pasta

Dill Pickle Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Medium bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 rubber spatula or large spoon

Ingredients
  

  • 12 ounce pasta shells small
  • 1 tablespoon salt for boiling water
  • 1 cup dill pickles chopped
  • 1/2 cup dill pickle juice divided
  • 1/2 cup red onion finely chopped
  • 1 cup cheddar cheese cubed
  • 1/2 cup celery finely chopped
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoon fresh dill chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper ground
  • 1/4 teaspoon salt or to taste

Instructions
 

  • Bring a large pot of water to a boil, add 1 tablespoon salt, and cook the pasta shells according to package directions until al dente.
  • Drain the pasta in a colander and immediately rinse under cold water until completely cool, then shake off excess water.
  • Transfer the cooled pasta to a large mixing bowl and toss with 1/4 cup dill pickle juice, then set aside to absorb while you prepare the dressing.
  • In a medium bowl, whisk together the mayonnaise, sour cream, remaining 1/4 cup dill pickle juice, fresh dill, garlic powder, onion powder, black pepper, and salt until smooth.
  • Add the chopped dill pickles, red onion, cheddar cheese, and celery to the pasta in the large mixing bowl.
  • Pour the dressing over the pasta mixture and gently fold everything together with a rubber spatula until evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or pickle juice as desired.
  • Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
  • Gently stir the salad before serving and add a sprinkle of fresh dill or extra chopped pickles on top if desired.

Notes

For best flavor, let the pasta fully cool before mixing so the dressing doesn’t become oily, and avoid overcooking the pasta or it will turn mushy as it sits. If the salad thickens too much in the fridge, loosen it with an extra splash of pickle juice or a spoonful of mayo just before serving. This dish can be made a day ahead, but add a bit more dressing right before serving as the pasta absorbs moisture over time. Use high-quality dill pickles (not sweet) for a bright, tangy flavor, and feel free to swap cheddar for Colby Jack or pepper jack for a little kick. Keep the salad chilled and don’t leave it at room temperature for more than 2 hours since it’s mayonnaise-based.
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