Description
This Dill Pickle Pasta Salad is a tangy and creamy dish perfect for a refreshing side or light meal. Featuring rotini pasta, sharp cheddar, and baby dill pickles tossed in a zesty dill pickle juice dressing with a hint of chipotle for smoky heat, this salad combines bold flavors with a crunchy, satisfying texture. It's chilled before serving to marry all the flavors beautifully.
Ingredients
Scale
Pasta Salad
- 16 ounce package rotini pasta
- 2 cups baby dill pickles sliced ⅛ inch thick
- 1½ cup diced sharp cheddar cheese
- ½ cup finely chopped sweet yellow onion (like Vidalia)
- ½ cup sliced green onion
- 4 tablespoons chopped fresh dill (divide 2 tablespoons for pasta and 2 tablespoons for dressing)
Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- ⅓ cup dill pickle juice
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon chipotle powder
Instructions
- Cook pasta: Bring a 6 to 7 quart pot of water to a boil. Add the rotini pasta and cook uncovered until al dente, about 12–15 minutes depending on package instructions.
- Drain and cool pasta: Drain the cooked pasta using a colander. Rinse under cold water to stop the cooking process and cool the pasta completely. Allow it to drain thoroughly before transferring to a large mixing bowl.
- Combine pasta ingredients: To the cooled pasta, stir in sliced baby dill pickles, diced sharp cheddar cheese, finely chopped sweet yellow onion, sliced green onion, and 2 tablespoons of chopped fresh dill until everything is evenly mixed.
- Make the dressing: In a medium bowl, whisk together mayonnaise, sour cream, dill pickle juice, onion powder, the remaining 2 tablespoons of fresh chopped dill, kosher salt, fresh cracked black pepper, and chipotle powder until smooth and fully combined.
- Assemble the salad: Pour the prepared dressing over the pasta mixture and stir gently but thoroughly until the pasta is evenly coated.
- Chill the salad: Cover the bowl tightly with plastic wrap and refrigerate for 1 hour to let flavors meld and the salad chill before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Stir before serving again, and add a splash of pickle juice or a spoonful of mayo or sour cream if needed to refresh creaminess.
- Let pasta cool fully before dressing to prevent sogginess from warm pasta absorbing too much dressing.
- Use tangy, garlicky dill pickles—not sweet pickles—to keep the bold savory flavor.
- Add chipotle powder gradually, tasting as you go, since it adds smoky heat that can intensify quickly.
- Crumbled cooked bacon makes a great addition for savory crunch and extra flavor.
- Sprinkle fresh parsley or extra dill on top before serving for a fresh, vibrant touch that enhances presentation.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg
