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Easy Creamy Dill Pickle Pasta Salad

Close-up of creamy pickle pasta salad made with rotini pasta, red onion, and dill, served in a white bowl.
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Make this quick and tangy Dill Pickle Pasta Salad. It is a creamy, easy-to-prepare side dish perfect for BBQs, potlucks, and summer gatherings.

Ingredients

Scale
  • 1 pound rotini pasta
  • 1 cup dill pickle juice
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon dried dill weed
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1 cup chopped dill pickles
  • 1/2 cup chopped cooked bacon (optional)
  • 1/4 cup chopped fresh parsley

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. Place the cooled pasta in a large bowl.
  2. In a separate medium bowl, whisk together the pickle juice, mayonnaise, sour cream, yellow mustard, dried dill weed, onion powder, garlic powder, and black pepper until smooth. This is your dressing.
  3. Pour the dressing over the cooled pasta. Toss gently to coat everything evenly.
  4. Add the shredded cheddar cheese, celery, red onion, chopped dill pickles, and cooked bacon (if using) to the pasta mixture.
  5. Fold all ingredients together until they are well combined.
  6. Stir in the fresh parsley.
  7. Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to blend.

Notes

  • For a ranch flavor boost, add 2 tablespoons of dry ranch seasoning mix to the dressing ingredients.
  • If you prefer a tangier dressing, substitute up to 1/4 cup of the mayonnaise with plain Greek yogurt.
  • You can make this salad up to one day ahead. Store it tightly covered in the refrigerator.

Nutrition

Find it online: https://tastytribune.com/easy-creamy-dill-pickle-pasta-salad/