Go Back
pickle pasta salad

Pickle Pasta Salad

Charlotte Miller
A refreshing and tangy dill pickle pasta salad, perfect for summer gatherings or a cozy meal at home. Combines the crunch of baby dill pickles with creamy pasta and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling time 2 hours
Total Time 2 hours 25 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 350 kcal

Ingredients
  

Pasta

  • 8 oz spiral pasta (rotini) cooked al dente

Pickles and Vegetables

  • 1 cup baby dill pickles roughly chopped
  • 1/2 cup onion finely diced

Cheese

  • 1 cup Colby Jack cheese diced into small cubes

Dressing

  • 3/4 cup mayonnaise
  • 1/4 cup dill pickle juice
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh dill finely chopped

Instructions
 

Cook the Pasta

  • Cook the spiral pasta in generously salted water until al dente, about 8-10 minutes. Drain and rinse with cold water to stop the cooking process and remove excess starch.

Prepare the Ingredients

  • Roughly chop the baby dill pickles and finely dice the onion. Dice the Colby Jack cheese into small cubes.

Make the Dressing

  • In a bowl, whisk together mayonnaise, dill pickle juice, Dijon mustard, and finely chopped fresh dill until smooth.

Combine Ingredients

  • In a large mixing bowl, combine the cooked pasta, chopped pickles, diced onion, and cubed cheese. Gradually add the dressing, folding gently to coat all ingredients evenly. Adjust with extra pickle juice if desired.

Chill the Salad

  • Cover the pasta salad and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld. Stir before serving and add more dressing if needed.

Notes

  • Reserve some dressing to refresh leftovers.
  • Add extra veggies like celery or bell peppers for more crunch.
  • Experiment with cheeses like cheddar or feta for different flavors.
    • DID YOU MAKE THIS RECIPE?

    Share a photo and tag us @Ideal_Tasty