Description
This creamy dill pickle pasta salad is a delightful blend of cooked pasta, crunchy dill pickles, and creamy dressing—perfect for quick dinners or potlucks!
Ingredients
Scale
- 4 cups cooked small shell pasta, cooled
- 1 cup dill pickle slices, chopped
- 1 cup cubed cheddar cheese
- 1 ½ cups mayonnaise
- 1 tablespoon yellow mustard
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons dill pickle juice
- 1 tablespoon fresh chopped dill
Instructions
- Cook the shell pasta according to package instructions until tender. Drain and rinse with cold water until cooled completely.
- Add the cooled pasta to a large mixing bowl.
- Stir in the chopped dill pickles and cubed cheddar cheese.
- In a separate bowl, whisk together the mayonnaise, yellow mustard, garlic powder, onion powder, and dill pickle juice until smooth.
- Stir the fresh chopped dill into the dressing mixture.
- Pour the dressing over the pasta mixture and gently stir until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving for the best flavor.
- Garnish with extra chopped pickles and fresh dill before serving if desired.
Notes
For a lighter version, substitute Greek yogurt for half of the mayonnaise.
Adjust the amount of dill pickle juice to your taste preference.
This salad can be made a day ahead for even better flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg