Dill Pickle Pasta Salad
Creamy, tangy, crunchy, and loaded with flavor, this easy Dill Pickle Pasta Salad is perfect for any kind of summertime gathering!
Ingredients
FOR THE PASTA SALAD:
- 1 lb. dry medium shell pasta about 3 cups
- 2 cups sliced dill pickles, small, plus more for garnish (reserve the juice)
- ½ c. sliced sweet pickles, small
- 2 c. diced Colby cheese, cut into uniform very small cubes
- 1 ½ cup cooked, crumbled bacon pieces
- 4 tbsp. fresh dill, divided
- Salt & pepper to taste
FOR THE DRESSING:
- 1 c. mayonnaise
- ½ c. sour cream, or plain Greek yogurt
- ¼ c. pickle juice, from the jar
- ½ tsp. ground black pepper
- ½ tsp onion powder
- ¼ teaspoon cayenne pepper
- ½ tsp. salt
Instructions
- Cook the pasta according to the package directions; drain, rinse with cold water to cool the pasta, and drain again. Set aside for 5 minutes. [Best to cook 1 minute less for al dente.]
- For the dressing: Stir together mayonnaise, sour cream (or Greek yogurt), pickle juice, black pepper, onion powder, cayenne pepper, and salt in a small bowl until smooth, set aside.
- For the salad: In a large bowl, add the cooled pasta, pickles (sweet and dill), cheese cubes, bacon, and 2 Tbsp fresh chopped dill; add the dressing, and stir to coat. Salt and pepper to taste!
- Refrigerate at least 1 hour and up to a day ahead.
- Before serving, garnish with more diced pickles and remaining 2 Tbsp fresh dill on top. Serve!
- TIP for post: Substitute grated cheddar cheese (wide pieces, not finely shredded), and save time on dicing!
Nutrition Facts
Calories: 487kcal, Carbohydrates: 33g, Protein: 18g, Fat: 31g, Saturated Fat: 12g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 62mg, Sodium: 926mg, Potassium: 268mg, Fiber: 2g, Sugar: 4g, Vitamin A: 984IU, Vitamin C: 8mg, Calcium: 321mg, Iron: 1mg