Description
Dill Pickle Pasta Salad is a zesty and creamy dish that brings a burst of flavor to any summer gathering. This delightful salad features al dente elbow pasta tossed with crunchy dill pickles, sharp cheddar cheese, and a luscious dressing made from dill pickle juice, mayonnaise, and sour cream. Perfect as a side or main dish, it complements grilled meats beautifully and is an excellent addition to picnics and potlucks. Quick to prepare in just 15 minutes, this crowd-pleaser is sure to impress your family and friends with its unique taste and refreshing qualities.
Ingredients
- 8 ounces elbow pasta
- 1 cup sliced dill pickles
- 1/2 cup dill pickle juice (from the jar)
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1 cup cheddar cheese (diced)
- Fresh dill and onion for added flavor
Instructions
- Cook the elbow pasta according to package instructions until al dente. Drain and rinse under cold water.
- In a mixing bowl, combine the drained pasta with half of the dill pickle juice. Let sit for 5 minutes before draining.
- In another bowl, mix together the remaining dill pickle juice, mayonnaise, sour cream, Sriracha, salt, and pepper until smooth.
- In a large serving bowl, combine the pasta, diced cheddar cheese, sliced pickles, chopped fresh dill, and finely chopped onion. Pour the dressing over the mixture and toss gently to coat evenly.
- Cover and refrigerate for 4-6 hours before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: For an extra crunch, consider adding celery or bell peppers. To make it vegan-friendly, substitute regular mayo with vegan mayo and use plant-based yogurt instead of sour cream. Always taste before serving; adjusting seasoning can elevate the dish even further.