Dill Pickle Pasta Salad
If you’re into pickles like I am, you will agree that this is the best pasta salad ever. It’s packed with dill pickle flavor.
Servings 6
Calories 396kcal
Equipment
Ingredients
For the salad
- ½ pound medium shells pasta medium sized, not the jumbos
- ¾ cup dill pickle chips
- ⅔ cup cheddar cheese diced
- 3 tablespoons white onion finely diced
- 2 tablespoons fresh dill or 1 heaping teaspoon dried, to taste
- ½ cup pickle juice from the jar (never toss out pickle jar juice!)
For the dressing
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- ⅛ teaspoon cayenne pepper
- 1.4 tablespoons pickle juice from the jar (like I said, never toss out pickle jar juice!)
- Kosher salt to taste
- ground black pepper to taste
Instructions
For the dressing
- Place all ingredients in a small bowl and whisk until smooth.
For the salad
- Cook the pasta to al dente per the package instructions.
- Rinse and drain and transfer to a large bowl.
- Add the pickle juice to the pasta and toss gently to coat.
- Let sit for 5 minutes then drain (but do not rinse!).
- Add in the dressing and stir gently to coat.
- Place in fridge for at least 1 hour before serving.
Notes
I prefer to let the salad come to near room temperature before serving so that the dressing is not quite as thick.
Nutrition
Calories: 396kcal | Carbohydrates: 32g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 753mg | Potassium: 145mg | Fiber: 2g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg