This recipe delivers a tangy and creamy pasta salad featuring the distinct flavor of dill pickles, perfect as an easy side dish for BBQs or potlucks.
Author:felixhayes
Prep Time:15 min
Cook Time:10 min
Total Time:170 min
Yield:6 servings 1x
Category:Side Dish
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound rotini pasta
1 cup dill pickle chips, chopped
1/2 cup sharp cheddar cheese, shredded
1/4 cup red onion, finely diced
1/4 cup fresh dill, chopped
1 cup mayonnaise
1/4 cup pickle juice (from the jar)
2 tablespoons yellow mustard
1 tablespoon ranch seasoning mix
1 teaspoon sugar
Salt and black pepper to taste
Instructions
Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside to cool completely.
While the pasta cools, prepare the creamy dressing. In a medium bowl, whisk together the mayonnaise, pickle juice, yellow mustard, ranch seasoning mix, and sugar until smooth. Season with salt and pepper.
In a large bowl, combine the cooled pasta, chopped dill pickles, shredded cheddar cheese, diced red onion, and fresh dill.
Pour the dressing over the pasta mixture. Gently fold all ingredients together until the pasta and additions are evenly coated.
Cover the bowl and chill the salad in the refrigerator for at least 2 hours before serving. This allows the flavors to meld.
Taste before serving and add more salt, pepper, or pickle juice if needed for extra tang.
Notes
For a richer flavor, substitute half of the mayonnaise with sour cream in the dressing.
If you plan to make this ahead, reserve a tablespoon of pickle juice to stir in just before serving, as the pasta absorbs moisture while chilling.
This salad is excellent served cold, making it a great picnic food idea.