Dill Pickle Pasta Salad
This Dill Pickle Pasta Salad is the ultimate summer side dish for any pickle lover that's made in 20 minutes. It's tangy, creamy, crunchy, and loaded with dill flavor in every bite. Easy to make ahead of time, it's ideal for transporting to picnics, barbecues, and parties.
Servings 6 servings
Ingredients
- 12 oz pasta rotini or shells work great
- 1 cup chopped dill pickles plus 2–3 Tbsp pickle juice
- 1 cup shredded cheddar cheese
- ½ cup diced red onion
- 1 cup chopped celery optional for crunch
- ¾ cup sour cream
- ¾ cup mayonnaise
- 1 packet ranch seasoning mix
- Fresh dill for garnish optional
- Salt & pepper to taste
Instructions
- Cook the pasta according to package directions.
- Drain, rinse with cold water, and let cool.
- In a small bowl, mix the sour cream, mayo, ranch seasoning, and pickle juice until smooth.
- In a large bowl, combine the cooled pasta, chopped pickles, cheese, onion, and celery.
- Pour the dressing over the salad and toss until well coated.
- Chill in the fridge for at least 30 minutes before serving.
- Garnish with fresh dill, extra pickles, or more cheese if you're feeling fancy!
Video
Notes
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days. When you're ready to eat again, refresh with some extra dressing or a splash of pickle juice.
- This is a great make-ahead dish to save time. Prep the salad a few hours in advance, or up to a full day ahead, then cover and store until you're ready to serve. Give it a quick stir and another drizzle of dressing (reserve extra) and enjoy!