Dill Pickle Pasta Salad: A Creamy Twist for Your Next BBQ

Discover the creamy Dill Pickle Pasta Salad, a perfect side dish that blends tangy pickles and rich flavors, making it ideal for BBQs.

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Prep Time 15

Cook Time 10

Chilling Time 1

Total Time 1 25

Servings: 6 servings

Course: Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

8 oz Rotini Pasta Cook until al dente
1 cup Chopped Baby Dill Pickles
1 cup Sharp Cheddar Cheese Cubed

For the Dressing

1 cup Mayonnaise Or Greek yogurt for a lighter option
2 tbsp Granulated Sugar Can omit or use honey as an alternative
1/4 cup Dill Pickle Juice
1 tbsp Dried Dill Weed Fresh dill can be used

For Seasoning

1 tsp Garlic Powder Or fresh minced garlic
1 tsp Onion Powder Can replace with fresh onion
to taste Salt
to taste Black Pepper

Equipment

large pot
colander
Mixing Bowl
Whisk

Method

Step-by-Step Instructions

Cook the pasta in salted water until al dente, about 8-10 minutes. Drain and rinse under cold water.
Prepare the dressing by whisking together mayonnaise, sugar, pickle juice, dill weed, garlic, onion powder, salt, and pepper in a bowl.
Combine the cooled pasta with the dressing, then fold in chopped pickles and cheddar cheese.
Chill the salad in the refrigerator for at least 1 hour, preferably overnight.
Serve cold, stirring gently before serving to mix any settled dressing.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 9gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 600mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Perfect as a make-ahead dish for gatherings; enhances in flavor when allowed to chill.

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