Make this easy, creamy dill pickle pasta salad for your next BBQ or potluck. It features tender pasta, crunchy pickles, sharp cheddar, and a zesty, tangy dressing. This cold pasta salad tastes even better when made ahead.
Author:emilyharrison
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:6 servings 1x
Category:Side Dish
Method:Mixing/Chilling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound rotini pasta
1 cup sharp cheddar cheese, cubed or shredded
1 cup dill pickles, chopped
1/2 cup red onion, finely chopped
1/2 cup celery, chopped
1/2 cup mayonnaise
1/4 cup pickle juice (from the dill pickle jar)
2 tablespoons Dijon mustard
1 tablespoon fresh dill, chopped
1 teaspoon celery seed
1/2 teaspoon black pepper
1/4 teaspoon salt
Instructions
Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse thoroughly with cold water to stop the cooking process. Place the cooled pasta in a large mixing bowl.
Add the cubed cheddar cheese, chopped dill pickles, finely chopped red onion, and chopped celery to the bowl with the pasta.
In a separate small bowl, whisk together the mayonnaise, pickle juice, Dijon mustard, fresh dill, celery seed, black pepper, and salt until the dressing is smooth.
Pour the creamy dressing over the pasta and vegetable mixture. Toss gently until all ingredients are evenly coated.
Cover the bowl and chill the pickle pasta salad in the refrigerator for at least 2 hours before serving. This allows the flavors to meld.
Taste and adjust seasoning, adding more salt or pepper if needed, before serving cold.
Notes
For a lighter version, substitute half of the mayonnaise with plain Greek yogurt.
If you are making this for a large crowd or BBQ, consider adding 4 slices of cooked and crumbled bacon for extra savory flavor.
This cold pasta salad is best made at least 4 hours ahead, or even the day before, as the pasta absorbs the tangy pickle juice flavor overnight.