Description
This Dill Pickle Pasta Salad combines tender pasta shells with tangy miniature dill pickles, sharp cheddar cheese, and fresh dill, all tossed in a creamy, zesty dressing made from mayonnaise, sour cream, and pickle juice. Perfectly chilled, this salad is a refreshing and flavorful side dish ideal for summer picnics, barbecues, or potlucks.
Ingredients
Salad
- 3 cups small pasta shells
- 3/4 cup miniature dill pickle slices
- 1/2 cup chopped cheddar cheese
- 1/4 cup finely chopped onion
- 1 tablespoon snipped fresh dill
Dressing
- 1 cup mayonnaise
- 2/3 cup sour cream
- 1/4 cup dill pickle juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook 3 cups of small pasta shells according to package directions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool the noodles. Drain well again to remove excess water.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta shells, 3/4 cup miniature dill pickle slices, 1/2 cup chopped cheddar cheese, 1/4 cup finely chopped onion, and 1 tablespoon snipped fresh dill. Gently toss to combine all ingredients evenly.
- Prepare the Dressing: In a separate bowl, whisk together 1 cup mayonnaise, 2/3 cup sour cream, 1/4 cup dill pickle juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth and well incorporated.
- Toss Salad with Dressing: Pour the dressing over the pasta mixture and stir gently until every ingredient is thoroughly coated with the dressing.
- Chill Before Serving: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour. Chilling allows the flavors to meld and the salad to become refreshingly cool. Serve cold.
Notes
- Use small pasta shells as they hold the dressing well and complement the pickle slices.
- You can substitute dill pickle juice with the juice from any dill pickles you like for a personalized tang.
- For a lighter version, use low-fat mayonnaise and sour cream.
- This salad can be made a few hours in advance and stored covered in the refrigerator.
- Add chopped celery or bell pepper for extra crunch if desired.
