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A classic pasta salad with an unexpected twist.
Now that the weather is starting to warm up, I’m feeling less enthusiastic about hot soups and casseroles. At the end of a warm day, a nice, chilled salad seems a lot more appealing. Naturally, I’ve got lots of cold salad recipes already. There’s my Tarragon Chicken Salad, my Best Potato Salad, and of course, my beloved coleslaw. But lately, I’ve been feeling in the mood for something…different. Something with a twist.
And here’s my twist: Dill Pickle Pasta Salad.
This starts out like a classic pasta salad, with cubed cheddar and a creamy, garlicky dressing. But then comes the twist: the juicy crunch and sour-salty flavor of a good dill pickle. In fact, for good measure, it’s got half a cup of the pickle juice thrown in, so that pickle-y flavor spreads throughout the whole dish. This is one pasta salad that’s definitely twisted. And I’m loving it!
Dill Pickle Pasta Salad
- Place cooked pasta in a large mixing bowl.
- Add in cheese, pickles, pickle juice, dill, mayo, sour cream, pepper and garlic salt, stir to combine.
- Cover and refrigerate for at least 2 hours.
Here are more pasta salads we love!
- Summer Bowtie Pasta Salad
- Taco Pasta Salad
- BBQ Chicken Pasta Salad
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5 from 25 votes
Dill Pickle Pasta Salad
Are you ready for a twist on a family favorite? Here’s my twist: Dill Pickle Pasta Salad. It is serisouly the best pasta salad you will ever have!
Prep Time: 15 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 15 minutes minutes
Serves:12
Hover over "serves" value to reveal recipe scaler
Calories:367
Author:Corey Valley
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Ingredients
- 1 lb elbow pasta salad cooked
- 8 oz cheddar cheese cubed
- 2 cups sliced dill pickles
- 1/2 cup dill pickle juice
- 3 Tablespoons fresh dill
- 1 cup mayo
- 1/2 cup sour cream
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic salt
Instructions
Place cooked pasta in a large mixing bowl.
Add in cheese, pickles, pickle juice, dill, mayo, sour cream, pepper and garlic salt, stir to combine.
Cover and refrigerate for at least 2 hours.
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Nutrition Information:
Calories: 367kcal (18%)Carbohydrates: 30g (10%)Protein: 10g (20%)Fat: 22g (34%)Saturated Fat: 7g (35%)Cholesterol: 32mg (11%)Sodium: 699mg (29%)Potassium: 141mg (4%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 315IU (6%)Vitamin C: 0.3mgCalcium: 166mg (17%)Iron: 0.8mg (4%)
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Course:Salad, Side Dish
Cuisine:American
Keyword:Dill Pickle Pasta Salad
Did you make this recipe?Tag me on Instagram at @familyfreshmeals or leave me a below.
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28 Comments
Fantastic recipe! Plus you can get creative and add a handful of chopped boiled potatoes or carrots to enhance the flavors and add more texture, right? Excellent work.Reply
Wendy says
Have you tried this with sweet pickles??Reply
Corey says
I haven’t Wendy.. but that does sound like a yummy idea!
Reply
kathleen thelian says
I also added feta cheese and sundried tomato. I was a little hesitant about the pickles and pickle juice but wow….I was pleasantly surprised. Delish!!!!!Reply
Corey says
Oh! Those sound like yummy additions Kathleen!
Reply
Billy says
This looks delicious! I love pasta salad but haven’t had one with dill pickles before. Sounds so good! Cold salads are the best!Reply
Debbie says
We added bacon bits – yummers!
Reply
Peg says
Will this work with Miracle Whip?
Reply
Corey says
The flavor will be different if you use Miracle Whip, so I can’t say for sure Peg.
Reply
Valerie says
This is the best salad. Everyone loved it so much. The second tome I made it, I added a cup pf sweet gerkins on add ition to the two cups of sliced baby dills to the recipe and 1/4 tsp ceyenme pepper instead of garlic salt. It was also very good.
Reply
Adrienne says
I kinda just made this! I changed it up by adding chopped onion, carrot, celery, and red bell pepper. I also made it with Veganase and vegan sour cream instead of dairy (yeah, took out the cheese too, sorry). Absolutely delish. I may not share this batch with the hubbins & kiddos, as it’s that good.Reply
Krissi B says
I see you have nutritional content, which is great, but what is a serving size? It says 12 servings, but that’s not helpful without a suggested serving size. Is it a cup or half a cup?
Reply
Krissi B says
I love the recipe! It’s definitely a change up to regular old macaroni salad or potato salad.Reply
Corey says
It’s about 1/2 a cup
Reply
Wanda says
Can you make this recipe day before you serve it
Reply
Corey says
You sure can! I think it tastes better the next day.
Reply
Wanda says
Thanks and the cheese also or put in the next day
Reply
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