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Ultimate Creamy Dill Pickle Pasta Salad

Close-up of a serving of creamy pickle pasta salad made with fusilli pasta, pickles, and herbs.
Print Recipe

Make this easy and creamy pasta salad featuring the tangy crunch of dill pickles, perfect for picnics, BBQs, and summer gatherings.

Ingredients

Scale
  • 1 pound rotini pasta
  • 1 cup chopped dill pickles
  • 1/2 cup chopped celery
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup chopped red onion
  • 1/2 cup mayonnaise
  • 1/4 cup pickle juice (from the pickle jar)
  • 2 tablespoons yellow mustard
  • 1 tablespoon dried dill weed
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • Salt to taste

Instructions

  1. Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside to cool completely.
  2. In a large bowl, whisk together the mayonnaise, pickle juice, yellow mustard, dried dill weed, sugar, and black pepper until smooth. This is your dressing.
  3. Add the cooled pasta, chopped dill pickles, celery, shredded cheddar cheese, and red onion to the bowl with the dressing.
  4. Gently toss all ingredients together until the pasta and vegetables are evenly coated with the dressing.
  5. Taste the salad and add salt if needed.
  6. Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Notes

  • For a lighter dressing, substitute half of the mayonnaise with plain Greek yogurt.
  • If you prefer a ranch flavor, add 2 tablespoons of dry ranch seasoning mix to the dressing ingredients.
  • This salad tastes best when made several hours ahead of time.

Nutrition

Find it online: https://sundayflavor.com/pickle-pasta-salad-recipe/