Description
This Dill Pickle Pasta Salad is a tangy and creamy side dish perfect for picnics, potlucks, or a refreshing summer meal. It features al dente rotini pasta tossed with sharp cheddar cheese, fresh onions, and baby dill pickles, all brought together with a zesty dill pickle juice-infused dressing. The salad is chilled for the flavors to meld, offering a bold and savory taste with a hint of smoky chipotle heat.
Ingredients
Scale
Pasta Salad
- 16 ounce package Rotini Pasta
- 2 cups baby dill pickles sliced ⅛ inch thick
- 1½ cup diced sharp cheddar cheese
- ½ cup finely chopped sweet yellow onion (such as Vidalia)
- ½ cup sliced green onion
- 4 tablespoons chopped fresh dill (divided: 2 tablespoons for pasta and 2 tablespoons for dressing)
Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- ⅓ cup dill pickle juice
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon chipotle powder
Instructions
- Cook Pasta: Bring a 6 to 7 quart pot of water to a boil. Add the rotini pasta and cook uncovered until al dente, about 12 minutes. Drain the pasta using a colander, then rinse under cold water to stop the cooking process. Allow the pasta to drain completely before transferring it to a large bowl.
- Prepare Pasta Salad Base: Stir in the sliced baby dill pickles, diced sharp cheddar cheese, finely chopped sweet yellow onion, sliced green onion, and 2 tablespoons of chopped fresh dill. Mix everything until well combined.
- Make Dressing: In a medium bowl, whisk together mayonnaise, sour cream, dill pickle juice, onion powder, remaining 2 tablespoons of fresh chopped dill, kosher salt, fresh cracked black pepper, and chipotle powder until smooth and fully combined.
- Combine and Chill: Pour the dressing over the prepared pasta salad and stir thoroughly to evenly coat all ingredients. Cover the bowl tightly with plastic wrap and refrigerate for 1 hour to allow flavors to meld and salad to chill before serving.
Notes
- Store leftover pasta salad in an airtight container in the refrigerator for up to 3–4 days. Stir well before serving to redistribute dressing. To refresh flavor and creaminess, add a splash of pickle juice or a spoonful of mayo or sour cream.
- Let the pasta cool completely before adding the dressing to prevent sogginess.
- Use tangy, garlicky dill pickles instead of sweet pickles for the best bold flavor.
- Add chipotle powder gradually to control smoky heat, tasting as you go.
- Optional: crumbled cooked bacon adds a savory crunch and extra depth of flavor.
- A sprinkle of fresh parsley or dill on top before serving adds freshness and visual appeal.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 30 mg
