Creamy Dill Pickle Pasta Salad
A tangy and creamy pasta salad perfect for summer gatherings.
Equipment
- 1 large mixing bowl
- 1 medium saucepan
- 1 whisk
Ingredients
Salad
- 8 oz rotini pasta cooked and cooled
- 1 cup dill pickles diced
- 1/2 cup red onion finely chopped
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp pickle juice
- 1 tbsp fresh dill chopped
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
Preparation
- Cook 8 oz of rotini pasta according to package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, whisk together 1 cup mayonnaise, 1/2 cup sour cream, 2 tbsp pickle juice, 1 tbsp fresh dill, and 1 tsp garlic powder. Season with salt and pepper to taste.
- Add the cooked pasta, 1 cup diced dill pickles, and 1/2 cup finely chopped red onion to the dressing. Mix well until all ingredients are evenly coated.
Serving
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Garnish with additional dill or pickle slices if desired.
Storage
- Transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. Stir well before serving.
Notes
Pro Tips: Use high-quality pickles for best flavor. Adjust the dressing to taste by adding more pickle juice for extra tanginess. Ingredient Substitutions: Greek yogurt can replace sour cream for a healthier option. How to Serve: Serve chilled, garnished with fresh dill. Storage & Freshness: Keep refrigerated in an airtight container. Make-Ahead Tips: Prepare ingredients separately and combine just before serving for freshness.