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Dill Pickle Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Ingredients Method

Ingredients
  

  • 8 oz pasta (rotini or elbow)
  • 1 ½ cups dill pickles, chopped
  • ½ cup cheddar cheese
  • ¼ cup red onion, finely diced
Dressing:
  • ½ cup mayonnaise
  • ¼ cup sour cream (or Greek yogurt)
  • 2-3 tbsp pickle juice
  • 1 tsp Dijon mustard
  • ½ tsp garlic powder
  • 1 tbsp fresh dill

Method
 

  1. Step 1: Cook the Pasta
    Boil your pasta in salted water until al dente—usually about 8–10 minutes.
    Don’t overcook it. Slightly firm pasta holds up better once chilled.
    Drain, rinse with cold water, and set aside.
  2. Step 2: Prep the Mix-Ins
    Chop your pickles into small pieces. Dice the onion finely. Cube the cheese.
    Try to keep everything roughly the same size—it makes each bite feel balanced.
  3. Step 3: Whisk the Dressing
    In a bowl, mix:
    Mayo
    Sour cream
    Pickle juice
    Dijon mustard
    Garlic powder
    Dill
    Taste it. Adjust it.
    Too thick? Add a splash of pickle juice.
    Too tangy? A little more mayo softens it.
  4. Step 4: Combine Everything
    Add pasta, pickles, onion, and cheese to a large bowl.
    Pour the dressing over and toss gently until everything is coated.
    Take your time here. This is where it all comes together.
  5. Step 5: Chill (Don’t Skip This Part)
    Cover and refrigerate for at least 1 hour.
    Honestly, 2–4 hours is even better.
    Why? Because the pasta absorbs the dressing. The flavors settle. It just tastes better.