Fill Pickle Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup set
- 1 measuring spoon set
- 1 Rubber spatula
Ingredients
- 12 ounce pasta shells small
- 1 tablespoon salt for pasta water
- 1 cup dill pickles chopped
- 1/2 cup dill pickle juice divided
- 1/2 cup red onion finely diced
- 1 cup cheddar cheese cut into small cubes
- 1/2 cup celery finely chopped
- 3/4 cup mayonnaise full-fat
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped optional
Instructions
- Bring a large pot of water to a boil, add the tablespoon of salt, and cook the pasta shells according to package directions until al dente.
- Drain the pasta in a colander, rinse briefly under cold water to stop the cooking, and shake off excess water.
- Transfer the warm pasta to a large mixing bowl and pour 1/4 cup of the dill pickle juice over it, tossing to coat, then let it cool to room temperature.
- While the pasta cools, chop the dill pickles, red onion, celery, cheddar cheese, and fresh herbs, and set them aside.
- In a small bowl, whisk together the mayonnaise, sour cream, remaining 1/4 cup dill pickle juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth.
- Add the chopped pickles, red onion, celery, cheddar cheese, dill, and parsley to the cooled pasta and gently toss to combine.
- Pour the prepared dressing over the pasta mixture and fold everything together with a rubber spatula until evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or pickle juice if desired.
- Cover the bowl and refrigerate the pasta salad for at least 30 minutes to chill and allow the flavors to meld.
- Before serving, stir the salad, add a splash of pickle juice or a spoonful of mayonnaise if it seems dry, and garnish with extra chopped dill or diced pickles if desired.
Notes
For the best texture, cook the pasta just to al dente so it holds its shape after absorbing the dressing, and avoid over-rinsing so the sauce clings well. Chilling time is key for flavor, so make this at least 30 minutes ahead or even a day in advance, adding a little extra dressing before serving if it has tightened up in the fridge. Use good-quality, tangy dill pickles (not sweet), and feel free to swap cheddar for Colby Jack or pepper jack for more bite. If you prefer it lighter, replace part of the mayonnaise with Greek yogurt, and for added protein you can fold in diced ham, shredded chicken, or crispy bacon. Keep the salad well-chilled and avoid leaving it at room temperature for more than 2 hours, especially for outdoor gatherings.
Tried this recipe?Let us know how it was!