Dill Pickle Pasta Salad

Staci at Random Sweets

Calling all dill pickle lovers! This pasta salad is all the talk when my mother-in-law, Marie, brings it to a party. Skip the cayenne pepper or add more, depending on your heat preference. Plan ahead—you want the cooked pasta to soak in pickle juice for 12 hours. And then you want to assembled salad to refrigerate another 8-12 hours for best flavor.

5 from 1 vote

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Prep Time 25

pasta soaking time 12

Total Time 12 25

Course Salad, Side Dish

Cuisine American

Servings servings

Calories 186 kcal

Ingredients

▢ 8 oz dry small or medium shell pasta, approx 2½ or 2¾ cups
▢ pickle juice from a 25-32 ounce jar of pickles
▢ ⅔ cup Hellmann's Mayonnaise
▢ ⅓ cup sour cream
▢ ⅛ teaspoon ground cayenne pepper, optional
▢ 2 tablespoons fresh dill chopped
▢ ¾ cup sliced baby dill pickles or diced pickle chips
▢ ⅔ cup small cubed sharp cheddar cheese
▢ 3 tablespoons finely diced white onion

Instructions

Boil pasta shells al dente or slightly longer. Drain. Cool pasta in cold water. Drain.
Place pasta in a bowl. Add the pickle juice from a 25 to 32 ounce jar. Stir. Cover tightly and place in the refrigerator for 12 hours.
Drain pasta really well so your salad isn't runny.
Stir together the mayonnaise, sour cream, cayenne pepper, and dill. Add to the pasta and stir to coat completely.
Stir in the pickles, cheese and onion.
Cover. Refrigerate 8-12 hours before serving for the best flavor. Keeps for about 4 days.

Notes

If you prefer sweet pickles, swap out the dill pickles and dill and use sweet pickles and celery seed.

Nutrition

Calories: 186kcalCarbohydrates: 8gProtein: 3gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 18mgSodium: 234mgPotassium: 46mgFiber: 1gSugar: 1gVitamin A: 169IUVitamin C: 1mgCalcium: 70mgIron: 0.4mg

Keyword cheese, cold salad, dill, dill pickles, pasta salad, pickle juice, pickles, potluck

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife