Creamy, cool Dill Pickle Pasta Salad with crunchy bites and salty-sour dill pickles is a delicious bite for potlucks, picnics, and grilling!
Course Salad, Side Dish
Cuisine American
Keyword Dill Pickle Pasta Salad
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Chilling Time 1 dayday
Total Time 20 minutesminutes
Servings 12servings
Calories 219kcal
Author Michelle
Ingredients
8ouncesFarfalle pasta (bow ties)(about 4 cups)
½cuppickle juice
1cupsliced gherkins
⅔cupcubed cheddar cheese
¼cupfinely chopped sweet onion
2tablespoonschopped fresh dill
Dressing
⅔cupmayo
⅓cupsour cream
4tablespoonspickle juice
¼teaspoongarlic powder
¼teaspoonsalt
¼teaspoonblack pepper
Pinchcayenne(optional)
Instructions
Boil pasta al dente, according to package instructions. Drain, and run under cold water to stop the cooking.
Transfer pasta to a large bowl with ½ cup pickle juice. Toss to coat. Allow to sit for 5-10 minutes while preparing the remaining ingredients. Drain and discard pickle juice when noodles are done soaking.
In a separate large mixing bowl, add all dressing ingredients. Whisk until smooth.
Add drained pasta and all remaining ingredients. Toss to coat and fulling incorporate.
Cover and refrigerate for at least one hour, preferably overnight.
Video
Notes
Be sure to use dill pickles, not sweet or bread and butter.
The pickle juice called for in this recipe is the liquid from the actual jar of pickles.
To make it gluten free, just substitute gluten free noodles. I like to use Banza chickpea rotini.
Prepare the day before serving and chill for 24 hours for best flavor results. It tastes even better after chilling!
Add a couple dashes of ground cayenne or red pepper flakes to add some heat.
Storage: Store covered in the refrigerator for up to 5-7 days.