Dill Pickle Pasta Salad
This creamy, tangy dill pickle pasta salad is the perfect quick side dish. Loaded with crunchy pickles, cheddar cheese, and a rich dressing, it is a total crowd-pleaser for any BBQ or meal prep routine!
Equipment
- 1 Large mixing bowl
- 1 Rubber Spatula
- 1 Large pot
Ingredients
- 1 lb rotini pasta
- 2 cups dill pickles diced
- 1/2 cup pickle juice
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp Dijon mustard
- 1/4 cup fresh dill chopped
- 1/2 cup cheddar cheese diced
- 1/2 cup red onion diced
- 1/4 cup green onions sliced
- 2 hard-boiled eggs diced
- 1 tsp garlic powder
Instructions
- Boil the pasta: Cook the rotini in a large pot of salted water according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process.
- Whisk the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, pickle juice, Dijon mustard, and garlic powder until perfectly smooth.
- Chop the mix-ins: Dice your dill pickles, cheddar cheese, red onion, green onions, and hard-boiled eggs. Chop the fresh dill.
- Combine everything: Add the cooled pasta and all the chopped ingredients into the bowl with the dressing. Use a large rubber spatula to toss everything together until the pasta is well coated.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least one hour before serving to let the flavors meld.
