Calling all dill pickle lovers, this salad recipe is for you! This creamy Dill Pickle Pasta Salad is THE BEST and has the tangy flavour of crunchy pickles, fresh dill, cheese, mayo and sour cream.
It’s the perfect side for any BBQ or summer meal.
Dill Pickle Pasta Salad
It must be summer weather because we’re breaking out all the fresh garden salad recipes and the pasta salad ones. As much as I love all the ones I’ve featured on My Organized Chaos, this one just may have them beat.
Something not so common happened after I made this Dill Pickle Pasta Salad for the first time – my oldest made it herself the next day and then the next weekend for friends. I truly count a recipe a winner when the girls request it again later, or in this case – take matter into their own hands and start making it themselves.
How to make Dill Pickle Pasta Salad:
Really, it’s so simple. You start by cooking your choice of pasta el dente. I always lean toward the shells, since they hold in the dressing and taste so well. For the dressing; simply mix together all ingredients and mix. Don’t forget that this pickle pasta salad recipe is best when cold, so set aside time to allow for fridge cooling. An hour or two should do.
As for the ingredients – of course there’s pickles; but also cheese, green onion, mayo, sour cream and other common additions. I personally have all required on hand at most times, so it’s one that can also be made on the fly.
As a side to your summer meal, or to take along as a potluck salad, Dill Pickle Pasta Salad is a great one. Better yet – it’s so good the next day too, my daughter claims even better the next day in fact.
While there are many variations on how to make Dill Pickle Pasta Salad, this one is so tasty and simple. It’s a favourite with my family for sure!
Calling all dill pickle lovers, this salad recipe is for you! This creamy Dill Pickle Pasta Salad has the tangy flavour of crunchy pickles, fresh dill, cheese, mayo and sour cream. It's the perfect Dill Pickle Pasta Salad is the perfect side for any BBQ or summer meal.
- 4.5 cups shell pasta
- 3/4 cup pickles, sliced
- 2/3 cup cheddar cheese, diced
- 1/4 cup green onion, chopped
- 2/3 cup mayonaise
- 1/3 cup sour cream
- 4 tbsp pickle juice
- 1 tsp dill
- 1 tsp celery seed
- 1 tbsp pepper
Boil pasta el dente as per package directions. Drain and blast with cold water to stop cooking, and make sure it's drained again. Pour pasta into a large mixing bowl and set aside
In a medium bowl, mix together the: mayo, sour cream, pickle juice, dill, celery seed, and pepper.
Add the pickles, cheese and onion to the pasta. Mix. Add in the dressing and mix to coat.
Refrigerate for 1-2 hours at minimum. Serve cold and enjoy!