Easy Dill Pickle Pasta Salad

A glass bowl filled with Dill Pickle Pasta Salad mixed with creamy dressing, diced cheese cubes, chopped dill, and small pieces of pickle.

This creamy dill pickle pasta salad is packed with flavor from pickles, cheddar cheese all tossed in a simple ranch dressing. Make it for cookouts, potlucks, or even just weeknight dinners.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 9

Total Time 24

Servings

Calories 329kcal

Author Sherri Hagymas

Ingredients

½ pound rotini pasta about 3 cups
1 cup dill pickles sliced
1 cup cheddar cheese diced
1 green onion sliced
1 tablespoon fresh dill chopped (optional)

For the Dressing

¾ cup mayonnaise
¼ cup sour cream
3 tablespoons dill pickle juice
1 tablespoon ranch dressing mix I use Trader Joe’s jarred
¼ teaspoon salt
¼ teaspoon pepper

Instructions

Boil a large pot of water and cook the pasta according to the package directions for al dente pasta (I cooked mine for 9 minutes).
½ pound rotini pasta
Pour the cooked pasta into a colander in the sink and immediately rinse with cold water to stop it from cooking any further. Then place in a large serving bowl.
In a medium bowl, add the dressing ingredients and whisk together well.
1 tablespoon fresh dill, ¾ cup mayonnaise, ¼ cup sour cream, 3 tablespoons dill pickle juice, 1 tablespoon ranch dressing mix, ¼ teaspoon salt, ¼ teaspoon pepper
Add the diced pickles, cheese cubes and green onions to the cooked pasta, pour the dressing over top and toss to coat the pasta well.
1 cup dill pickles, 1 cup cheddar cheese, 1 green onion
Refrigerate for at least 30 minutes before you serve it. Garnish with fresh dill.

Notes

Swap the pasta for any other favorite small pasta like macaroni, shells or bowtie pasta.
Use 2 tablespoons of white or yellow onions instead of green onions.
Swap the sour cream for plain Greek yogurt.
Add ¼ cup of cooked and crumbled bacon.

Store in an airtight container in the refrigerator for up to 4-5 days.

Nutrition