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Viral Dill Pickle Pasta Salad: Bold and Tangy Potluck Favorite

Close-up of creamy Dill Pickle Pasta Salad mixed with pasta, green pickles, and red onion in a white bowl.
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Make this creamy, tangy dill pickle pasta salad. It is a crowd-pleasing side dish perfect for summer BBQs and potlucks.

Ingredients

Scale
  • 1 pound short pasta (rotini or shells)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup pickle juice (from the jar)
  • 2 tablespoons yellow mustard
  • 1 tablespoon granulated sugar
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup chopped celery
  • 1/2 cup chopped red onion
  • 1 cup shredded cheddar cheese
  • 1 cup chopped dill pickles

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse it well with cold water to stop the cooking process. Set aside.
  2. In a large bowl, whisk together the mayonnaise, sour cream, pickle juice, yellow mustard, sugar, dried dill weed, black pepper, and salt until smooth. This creates your creamy dressing.
  3. Add the cooled pasta, celery, red onion, shredded cheddar cheese, and chopped dill pickles to the dressing.
  4. Stir gently until all ingredients are evenly coated with the dressing.
  5. Cover the bowl and refrigerate the pasta salad for at least 2 hours before serving. This allows the flavors to combine.
  6. Taste before serving and add a splash more pickle juice if you want more tang.

Notes

  • For an extra layer of flavor, use the small, crunchy dill pickle chips instead of larger spears for chopping.
  • If you want a lighter version, substitute half of the mayonnaise with plain Greek yogurt.
  • This dill pickle salad tastes best when made the day before serving.

Nutrition

Find it online: https://purecookingjoy.com/dill-pickle-pasta-salad-tangy-side/

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