Dill Pickle Pasta Salad

Dill Pickle Pasta Salad--the very salad for dill pickle lovers! 

This Dill Pickle Pasta Salad is new to me. When I first heard of it I thought I wouldn't like it but curiosity got the best of me so I tried the recipe. And I really liked it! Since then I searched around, with the help of Mr. Google, and read dozens of recipes for this pasta salad and they are all about the same with few variation in ingredients. 

Oh how I wanted to use shell pasta for this salad but alas there was none to be found in town. So I opted for rotini which worked out just as good. The 2 cups shell pasta or elbow macaroni is approximately 250 grams/½ pound so that's the amount I used for the rotini.

 Printable recipe at end of post.

Dill Pickle Pasta Salad

• 2 cups shell pasta or elbow macaroni (250 grams/½ pound if using other pasta)
• ½ cup dill pickle juice
• ¾ cup sliced dill pickles
• ⅔ cup diced mild cheddar cheese 
• 3 tablespoons finely chopped sweet or green onion
• ½ cup diced red pepper, optional
• 2 tablespoons fresh dill, chopped or 1 tablespoon dry dill

Dressing:

• ⅔ cup mayonnaise
• ⅓ cup sour cream
• ¼ cup pickle juice
• Salt and pepper to taste

How to make it:
Boil pasta al dente according to package directions. (If eating the salad within a few hours cook the pasta a little longer.) Run pasta under cold water to stop cooking. Toss cold pasta with ½ cup of pickle juice and set aside for about 30 minutes. Drain and reserve any remaining pickle juice for the dressing.

Combine all dressing ingredients in a small bowl and mix well. Place well drained pasta in a large bowl and mix all salad ingredients together including the dressing. Refrigerate at least 1 hour before serving but overnight is best.  If the salad seems dry after chilling overnight add a few drops of milk, water or pickle juice to rehydrate the mixture.

For a nice presentation place the salad in a nice serving bowl and garnish with long slices of dill pickle and a little fresh dill if available. 

Makes 6-8 servings.

Yes, I know this isn't shell pasta. I couldn't find any in town. Boil pasta al dente according to package directions. If I'll be eating the salad the same day I'll cook it to a softer stage. Run pasta under cold water to stop cooking. Toss cold pasta with pickle juice and set aside for about 30 minutes. 

When the pasta has been marinated, drain and reserve any remaining pickle juice for the dressing.

Combine all dressing ingredients in a small bowl and mix well. 

Place well drained pasta in a large bowl and mix all salad ingredients together including the dressing. 

Refrigerate at least 1 hour before serving but overnight is best.  If the salad seems dry after chilling overnight add a few drops of milk, water or pickle juice to rehydrate the mixture.

A real dilly of a salad!

To print click on arrow upper right side.⇩