Dill Pickle Pasta Salad is creamy, cheesy with a hint of crunch. It has a delicious dill pickle flavor that makes it stand apart from other pasta salads. Plus, it's ready in just about 20 minutes!
Start by cooking 16 ounce box rotini pasta (the pasta, not the box obviously) according to the package directions, making sure to cook it to al dente. Once it's cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
In a small bowl, whisk together ¾ cup mayonnaise, ½ cup sour cream, ¼ cup pickle juice from the jar, ½ teaspoon onion powder and ¼ teaspoon fresh black pepper until they're well combined.
To a separate large bowl, add the cooled pasta. Add in 8 ounces cheddar cheese, cut into bite-sized cubes, 2 cups sliced dill pickles and 2 Tablespoons fresh dill, roughly chopped.
Pour the dressing over the pasta salad and toss it all together until everything is coated.
Store covered in the refrigerator until ready to serve.
Video
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
You can keep leftovers for up to 3 days. If the dressing is too thick as it sits in the fridge, add a splash of pickle juice or milk before stirring.
Can't find fresh dill? Use a Tablespoon of dried instead.